Mmmm, Mondel Brodt

Better known by my friends as Jewish Biscotti, Mondel Brodt is a quick easy dessert or treat that everyone loves.  I made this particular batch with the idea of freezing it for Christmas week.  I already need a new plan as the majority of it was eaten the first day!  The best part of this recipe is how easy it is, you can literally just toss the ingredients in a bowl, stir and form into loaves on the pan.

I make 1 recipe with 2 variations.  My daughter likes a softer version so 1 pan gets baked and sliced and is done.  The 2nd pan is the traditional version which gets baked, sliced and rebaked for about 5 minutes to give it the drier biscotti texture that is great for dipping in coffee, tea, cocoa, or milk.

Another option is to take the cooled cookies and dip 1 end in melted chocolate and then roll in nuts or a holiday colored sprinkle which gives it a festive look.  Plain or dressed up they will go quickly.

Mondel Brodt

3 eggs or ¾ cup of egg substitute

1 cup of sugar

1 cup canola oil

1 teaspoon baking powder

1 teaspoon vanilla, almond extract, and cinnamon

3 cups of flour

½ cup walnuts (sometimes I use pistachios)

8-12 oz semi sweet chocolate chips (depending on how much chocolate you like)

Preheat oven to 350 degrees and lightly grease 2 baking sheets

Mix together all ingredients up to the nuts until a dough forms and then mix in the nuts and chips.

Place on a cookie sheet in a loaf form (I use 2 pans that fit side by side in the oven) Mine are about 5 inches wide and ¼ to ½ inch thick but this is just a guess.

Bake for 30 minutes, remove from pan and slice in ½ inch to 1 inch cookies

Place back in the pan so they are not touching and bake for 5 minutes longer

Remove from heat and cool on wire rack

  1. September 13th, 2010

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