My Bubbie's Sweet Tooth

For those of you that don't know, Bubbie is yiddish for grandma. And my grandma has a bigger sweet tooth than myself--I've seen your stash of chocolate in your pantry grandma.

If there is one thing my grandma has always had in her home--that's jewish pastries. Rugelach, hamentashens, mandel bread you name it, she has it. 

Since I love the desserts she always has, I decided to make mandel bread, my favorite jewish dessert. Mandel bread is similar to biscotti, but softer like a cookie. There is nothing better then mandel bread and a fresh cup of coffee. 

• Ingredients 
• 1 cup vegetable oil
• 1 cup sugar
• 3 eggs
• 1 tsp pure vanilla extract
• 3 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips 
• Cinnamon sugar for dusting 
• 
  
• Directions
• 1. Mix together oil and sugar, then add eggs one at a time. After the eggs are blended in, add the vanilla. Mix together all dry ingredients in a separate bowl then add to sugar/egg mixture.
• 2. Once the dough is smooth, add the chocolate chips. 
• 3. Cover the dough with plastic wrap and refrigerate for 2 hours. 
• 4. Once dough is chilled, oil your hands (with pam is fine) and form 4 long rows with the dough on an un-greased cookie sheet (lined with parchment paper). 
• 5.  Bake at 350 for 25 minutes. While the bread is baking, place cinnamon sugar in a bowl. 
• 6. When the timer goes off, pull the bread out and let it sit for 5 minutes. Don't turn the oven off. 
• 7. Cut the bread into chunks and roll in cinnamon sugar and then put back on the baking sheet. 
• 8. Crisp the pieces in the oven for 3-5 minutes and then pull out and turn the oven off. 
• 9. Let the mandel bread pieces cool and then enjoy! 

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