Joan's Famous Mondel Brodt - A Delicious Jewish Biscotti Recipe

Joan's Famous Mondel Brodt is a classic Jewish biscotti recipe that has been passed down through generations. This recipe yields crunchy and flavorful almond and chocolate chip biscotti. They are perfect for enjoying with a cup of coffee or tea. The dough is twice-baked to create a crispy texture. The combination of almonds and chocolate chips adds a delightful crunch and sweetness to each bite. This recipe is simple to follow and will make your kitchen smell absolutely amazing! Give it a try and savor a taste of Jewish tradition.

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 cup sliced almonds
• 1 cup chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, vanilla extract, and vegetable oil until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the sliced almonds and chocolate chips.
6. Divide the dough in half and shape each half into a log, approximately 12 inches long.
7. Place the logs on the prepared baking sheet, leaving space between them.
8. Bake for 25-30 minutes, or until golden brown.
9. Remove from the oven and let cool for 10 minutes.
10. Reduce the oven temperature to 325°F (165°C).
11. Using a serrated knife, slice the logs diagonally into 1-inch thick slices.
12. Place the slices back on the baking sheet, cut side down.
13. Bake for an additional 10 minutes, then flip the slices over and bake for another 10 minutes, or until crisp and dry.
14. Remove from the oven and let cool completely before serving.

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