Mandel bread is a bit like chocolate chip cookies–there are thousands of secret recipes and many philosophies. With or without nuts, add cinnamon or not, cut thick or thin. The lingering question remains–is mandel bread really Italian biscotti with a different name?
My research lead me to the fact that the majority of Italian biscotti recipes are made with butter while mandel bread is almost always made with vegetable oil. Both cookies are partially baked, then sliced on the diagonal and baked again. My friend Carol has a sacred and secret recipe for mandel bread- she brings it to all occasions, it is divine! I have feeling she uses butter because the smell is rich and buttery-she insists she uses oil. I’m not convinced!
The cinnamon in the recipe below sometimes makes a crunch ( like sand!) when biting-this may also be the rice flour. After years of eating rice flour–the crunch kind of goes with the gluten free territory! If you gave this mandel bread to someone and didn’t tell them it was gluten free, they would never know.
- 4 eggs
- 1 cup vegetable oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3/1/2 cups gluten free flour blend
- 3 tablespoons baking powder
- 1 cup mini chocolate chips
- 1/4 cup fresh orange juice
- sugar and cinnamon for the top
-beat eggs in a large steel bowl
-add oil and mix well, then add sugar, vanilla and orange juice
-add flour and baking powder, then chocolate chips