I’ve been saving this recipe for a rainy day, and let me tell you- with sleet and snow on the NYC radar tomorrow, there’s no better time than the present!
During my January visit to LA I was lucky enough to get a baking tutorial from my Marmy. She recently redid her kitchen and now has a queen of all things cooking & baking workshop! The kitchen lets in great light, has a chorus of birds just outside its windows and is a generally wonderful place to be! Enjoy!Farmer’s market spoils my mom art designed and photographed to spark my winter-frozen spirits. And now – on to the Mandel Bread!
- 1 c. sugar
- 1 c. oil
- 4 eggs
- 3 c. flour
- 1 tsp. baking powder
- 1 tsp. vanilla
- 8 oz. nuts (optional)
- 12 oz. semi-sweet chocolate chips
In a large bowl, mix sugar, oil and eggs. Then add flour, baking powder and vanilla; mix well. Add nuts and chocolate chips. Shape into 4 thin loaves. Bake at 325° for 35 minutes. Take out of oven and cut into diagonal slices. Then roll in cinnamon and sugar mixture. Put back in oven for 45 minutes at 250°
Marmy makes the following tweaks to make hers EXTRA delicious:
- 8oz of Almonds
- Mini Semi-Sweet dark Chocolate Chips
- Burbon Vanilla
Marmy uses almonds instead of the usual walnuts and adds a hefty pinch of cinimmon before grinding them to a fine powder using a coffee grinder.
Ya I still lick the leavins, what of it?!
If you try the recipe let me know, they’re a family favorite and are relatively foolproof! My mom is the sweets & treats MASTER, not to mention an expert at all things savory- an all around great cook!