This mondel bread recipe came from an old friend of my mom’s. The recipe was on a recipe-stained piece of paper that I’m pretty sure my mom still has. This mondel bread is a hit no matter where we bring it. It’s not nearly as hard as biscotti but still has a satisfying crunch while still having something to sink your teeth into. Be sure to bake this on parchment paper instead of a silicone baking mat because you will be cutting it right on the cookie sheet.
Mondel Bread
A Jewish take on biscotti. The perfect cookie to dump in coffee.
Ingredients
- 3 cups flour
- pinch of salt
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 4 eggs
- 1 cup canola oil
- 1 cup sugar
- 1 1/2 tsp vanilla
- 2 cups chocolate chips
Instructions
- Combine flour, salt, baking powder, and cinnamon in medium bowl.
- In a large bowl, mix eggs, oil, and sugar until fluffy. Add vanilla and mix once more. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Fold in chocolate chips. Scoop into a bag or container and refrigerate overnight or for two hours.
- Preheat oven to 350 F.
- On a parchment lined baking sheet, scoop out 3 mounds of batter. Form each mound into an oval shaped loaf with flattened edges. (Like a rounded corner rectangle).
- Bake for 25 minutes.
- Remove from oven and carefully cut loaves into 1 inch thick pieces. Turn each piece on its side. Bake for another 10 minutes.
