Toffee & Chocolate Mandel Bread
Ingredients
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 16 tablespoons (2 sticks) unsalted butter,melted or 1 cup vegetable, safflower,or canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup toffee bits
- 1 cup chopped dark chocolate chips or pieces
Instructions
- Combine the flour, baking powder, and salt in a bowl.
- In a stand mixer fitted with the paddle attachment, beat the melted butter and sugars together until creamy and smooth. Add the eggs, vanilla, and almond extract (if using). Add the flour mixture to the butter mixture in batches and mix until combined. Fold in the chocolate chips and toffee. Form the dough into a disk and wrap in plastic wrap. Place in the fridge for at least 1 to 2 hours, until chilled and firm.
- When ready to bake, preheat oven to 350° and line two baking sheets with parchment paper or silicone baking mats. Split the dough into two equal parts and, on the prepared baking sheets, form each into a log about 2 inches wide, 13 inches long, and 1 inch tall.
- Bake for 25 minutes, or until golden. Remove from the oven and allow to cool on the pans. Lower the oven temperature to 250°. When the logs have cooled, using a sharp serrated knife, cut on the diagonal into pieces around ¾ inch thick.
- Place each slice back on baking sheets. Bake until they achieve your desired crispness, 35 to 40 minutes.
- Remove from oven and allow to cool before serving.
Notes
This recipe can be made with butter, oil, or nondairy margarine. I like using mini chocolate chips or chopped up chocolate for a more even distribution, but use whatever chocolate you prefer or have on hand.
If you happen to have leftover Halloween candy lying around, you could chop this up in place of the toffee.
Excerpted with permission from Modern Jewish Comfort Food by Shannon Sarna.
