Mandel Scotti

Jewish and Italian.  Such a good combination.

I happen to know this because my sister is married to a terrific Italian guy. Our cultures mesh very well together.  At one of our very first Jewish holiday meals, my then future brother-in-law commented on the delicious chocolate chip Biscotti being served for dessert.

My sisters and I looked at him quizzically.

It's called Mandelbrot, we told him.

He shrugged...you say Mandelbrot, I say Biscotti.  It is a twice baked cookie either way.  

Oy, do I love that guy.

Mandelbrot literally translates as almond bread, and traditionally with almonds is how it was made.  I believe Biscotti is as well.

This recipe though is a modern version, sweet with chocolate chips and cinnamon sugar.  The recipe is my very good friend's specialty, everyone always asks her to make them and bring them to a gathering. 

I have happily adapted it to a vegan version and it is every bit delicious.  Bubbe would never even guess what is missing.

Mandel Scotti

Makes about 16 cookies.  Double recipe for a crowd.

Whisk together in a medium bowl:

1 1/4 cup organic spelt flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate medium bowl mix with a spatula:

1/2 cup organic sugar

1/4 cup organic olive oil

2 tablespoons unsweetened applesauce

1 tablespoon warm water

Add the dry ingredients to the wet and combine.  This dough will be thick.

Fold in:

1/2 cup of vegan chocolate chips

My friend who gave me the recipe calls the thick batter "the blob".  Take the blob and place it on the prepared cookie sheet.  Using slightly damp hands form the blob into an oval shaped loaf that is about 1 inch thick and about 3 inches across the width.

Sprinkle the top with a cinnamon sugar mixture of:

1 teaspoon cinnamon

3 tablespoons organic sugar

Bake for 20-25 minutes at 350 degrees or until the loaf looks browned and firm, but is still slightly soft when pressed.  Remove from the oven and let cool for a few minutes.  Move blob over to a cutting board and then, with a serrated knife, cut loaf into 3/4 inch strips (the short way).  When cutting, be careful not to "saw", it will crumble.  Carefully turn each piece on it's side back on the cookie sheet, and sprinkle the sides with the cinnamon sugar mixture again.  Put the whole thing back into the oven for another 10-15 minutes to finish.  The surface should be dry and the edges golden brown.

Remove from the oven and allow the cookies to cool completely on a wire rack.

If there are any left overs, freeze them...they are amazing frozen and keep quite a long time.