marbled mandelbroit

mandelbroit, or komishbroit, is derived from the words mandlen and broit from yiddish which translates to almonds + bread, respectively. i guess these could be considered the jewish version of biscotti. they are typically always parve [no dairy involved] so that they can be eaten with anything and were no doubt popular because they could be kept for long periods of time without deterioration of texture or taste.

having tried quite a few recipes over the years, this mandelbroit is quite decent in that it doesn't leave you with a cracked tooth after biting into it! the version i am showing here is a bit different from the typical one in that it involves removing part of the base dough and flavouring it with both strong coffee and chocolate. this is then reintroduced in two different ways into the main batter which is studded with bright green pistachios and redolent of orange flavours from zest, juice and extract.

pistachio-ed chocolate & coffee
marbled mandelbroit

ingredients:

3 large eggs
½ c vegetable oil
1 c sugar

1 ½ tsp vanilla extract
1 ½ tsp orange or almond extract
1 tbsp fresh grated orange rind
2 tbsp orange juice or vanilla soymilk

2 tbsp dark cocoa powder, sifted
1 rounded tbsp turkish coffee or extra finely ground espresso (not instant)
2 -3 tbsp liquid (use either sabra, orange juice, or vanilla soymilk)

1 tbsp baking powder
1/4 tsp salt
3 c all purpose flour

1 c whole pistachios or chopped almonds
½ c chocolate chips, optional

method:

mix eggs, sugar and oil together until well mixed and thick.

add the extracts, orange rind and juice or soymilk. mix again.

add the the baking powder and salt and make sure it's all blended.

blend in the flour and stir well. don't add the nuts until later on!

remove 1/3 of the mixture to a small bowl and add the cocoa, coffee and liquid and mix until uniform. add more liquid if necessary; it should still be very thick and not liquidy.

add the nuts to the white portion of the dough and mix well. this will thicken it more. add the chocolate chips, if using.

either grease a large cookie sheet or line with parchment and set oven to 400 F.

divide the white portion into thirds. it is easier to use a well greased spatula so it doesn't stick. place 1/3 of the white dough on the far end of the sheet (do this in the horizontal sense of the cookie sheet). oil your hands and shape it into a long 1/2 to 1 inch oval block. it will probably be closer to one inch thick.

with the side of your hand make a deep depression from end to end. divide the chocolate dough into three portions and add 1/3 in the depression a spoonful at a time.

now with your hands, press the sides to give height to the dough and shape it better. it should be sort of like an elongated football.

if you like you can do all three this way or you can marble it by adding one portion of chocolate and vanilla together and only slightly mixing it together in the bowl. don't be heavy handed about it.

place the dough carefully on the pan and shape it with greased hands. do not place them closely side by side as they expand. leave a good 2 to 3 inches in between. you may need two sheets.

bake the mandelbroit for 25 minutes. it should be moderately golden brown. the dough typically cracks, so don't be alarmed when it comes out of the oven.

remove them from the oven and place them on a rack to cool for 10 minutes. lower the temperature of the oven to 300 F.

with a serrated and very sharp knife, cut 1/2 inch slices on the bias.

return them to the oven for about 45 minutes or longer to dry out. they will dry further as they cool. cook's tip: i place them on the cookie rack on the cookie sheet and place that in the oven. this allows the hot air to dry them from underneath at the same time also. take note that you may have to turn them part way through the second cooking.

let cool completely and store. they will harden up as they cool down and will be good for a month or two well covered. also makes a nice gift.

enjoy!