Bubbie Ruth’s Mandel Bread

Mix together oil and sugar until combined, and then add eggs one at a time.

After the eggs are combined, add vanilla.

Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.

Once the dough is smooth and sticky, pour the chocolate chips in and mix. Put the dough in the refrigerator for a few hours (at least 2) or overnight.

Lightly oil your hands and form 4-5 long rows with the dough onto an ungreased cookie sheet.

Bake at 350 for 25 minutes. Take the mandel bread out and turn the oven down to 250.

Combine about 1/2-3/4 cups of sugar with enough cinnamon to turn the mixture light brown. I like to use a flat dish, like a tart pan. It’s best to eyeball this because it shouldn’t be too brown or too white.

Slice the mandel bread into biscotti sized pieces and carefully roll each one into the cinn/sugar mixture.

Put the pieces back on the cookie sheet, on their sides, and bake for another 15 minutes at 250.

If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it because if it over bakes, it dries out quickly.