Mandel Bread Cookies

Mandel Bread Cookies

Ingredients:

• 1 cup Bob’s Red Mill Chickpea Flour

• ¾ cup Bob’s Red Mill Tapioca Flour

• 2 tsp xanthan gum

• ½ tsp kosher salt

• 1 cup granulated sugar (+ extra for dusting)

• ½ cup (1 stick) cold, unsalted butter

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup crushed nuts (walnuts recommended)

• ½ cup chocolate chips/crushed chocolate (dark recommended)

• Cinnamon (for dusting)

This recipe is a play on my mom’s Mandel Bread loaf recipe that she used to make every year for Passover. This adaptation puts our Mandel somewhere in the preparation of biscuits and cookies.

Preheat your oven to 350F.

In a food processor (or large bowl), blend our Bob’s Red Mill flours, xanthan gum, and kosher salt together. Next, blitz in the sugar and then cut in the cold butter. From here, add a splash of vanilla and blend the eggs in one at a time, until a dough is formed. It will be very thick. If you used a food processor, scoop the dough out and place into a bowl before folding in the nuts and chocolate of your choice. Allow the dough to chill in the freezer for about 15-20 minutes to firm up.

On baking sheets lined with parchment paper, evenly scoop out your Mandel Cookies, giving them enough space between them. As they bake, they will spread out and flatten a bit. Before they go in the oven, dust with cinnamon and granulated sugar for an aromatic and glossy finish. Bake for 23-25 minutes at 350F. Allow them to cool for several minutes before serving.

Happy Passover!