- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon OSM Espresso Bravado Sea Salt
- 1-1/4 teaspoons cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled (or 1 cup vegetable oil)
- 1/4 cup plus 1 tablespoon OSM Cinnamon Sugar, divided
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 large eggs
- 1 cup Lily's Dark Chocolate Baking chips
- 3/4 cup coarsely chopped pecans, walnuts or slivered almonds (optional)
- In a medium bowl, whisk together the flour, baking powder, OSM Espresso Bravado Sea Salt, 1 teaspoon of the cinnamon and the nutmeg. While mixing dry ingredients lets eggs sit out for at least an hour.
- In the bowl of an electric mixer, combine the melted butter, 1 cup of the sugar, the vanilla extract and almond extract. Beat on medium speed until combined.
- Add the eggs and continue beating on medium speed until thickened and pale yellow, 2 to 3 minutes.
- Add the dry ingredients and mix on low speed until just incorporated, then mix in the chocolate chips and nuts (if using).
- Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, 1 to 2 hours.
- Preheat the oven to 350°F and Line two baking sheets with parchment paper.
- Lightly dust a clean work surface with flour and shape the dough into 2 logs about 2 inches wide, 13 inches long, and 1 inch tall. Place the logs on the prepared baking sheets.
- Bake for about 25 minutes, or until lightly golden, rotating the pans from top to bottom and front to back midway through. Remove the pans from the oven and place on cooling racks. Let the baked logs cool for 15 minutes. Lower the oven temperature to 250°F.
- Once the logs have cooled, cut them diagonally into 3/4-inch-thick slices. Flip the cookies onto their sides, and then sprinkle half of the OSM cinnamon-sugar over top. Flip the cookies over and repeat with the remaining OSM cinnamon-sugar.
- Place the pan back in the oven (be sure the temperature has reached 250°F) and bake until golden and crisp, 40 to 45 minutes.
- Let the mandel bread cool on the baking sheets on the cooling racks, then store in airtight container at room temperature for up to two weeks. (Note: the cookies will get crunchier as they cool.)
Tips / Notes
- This Recipe is adapted from Once Upon a Chef with Jenn Segal.
Posted by Russ Schubert on January 12, 2021