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Chocolate Chip Mandelbread

I always say, to those that don't know, this is Jewish Biscotti. Like biscotti it is usually twice or even thrice baked to make it crispy and hard. You can certainly do that here, but this recipe has always been served like a cookie and a little bit softer.
Course: Endings
Cuisine: American, Jewish
Servings: 0

Ingredients

  • 2 Large ggs
  • 1 Cup Canola Oil
  • 1 Cup Granualted White Sugar
  • 1 Tsp Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 2 Tsp Baking Soda
  • 1- 1/2 Cup Semi-sweet Chocolate Chips
  • Cinnamon Sugar for coating

Instructions

  • Preheat oven to 350°
    Use a hand mixer and beat eggs until frothy. Add sugar and oil, then vanilla. Beat until combined.
  • Whisk together flour and baking soda.
    Slowly, stir flour mixture into egg mixture.
    It should come together and be smooth, but not sticky. If it is sticky, add a tablespoon of flour at a time until not.
    Knead with hand a few minutes then add chocolate chips and knead until well combined.
  • Turn dough out and divide into 3 even portions. Form into logs.
    Place logs on a, parchment lined, cookie sheet. They should all be on one sheet lengthwise.
  • Bake at 350° for 30 minutes.
    Remove from oven and cut into 1/4" strips, but don't separate.
    Sprinkle, generously, with cinnamon sugar.
    Place back in oven, but don't turn it on, for at least 15 minutes.
  • Remove from oven and enjoy!