Chocolate Chip Mandelbread

Here we are, dear readers. On the cusp of the Jewish New Year. And life happens. And the curve balls come our way and we still keep putting one foot in front of the other. For me, I keep coming back to the notion of Choosing Life. For all its crazy messiness that it can be. And recognizing the incredible gifts within it.

We may have wanted to make this year the break-out year for introducing all these new versions of beloved dishes when our families gather. But it’s tradition that so many seek this time of year. In the chaotic world that swirls around us , a bit of familiarity is a very good thing.

So to the beloved old faithful recipes we head — the dishes that our family and friends know to look for year after year. Dishes like Lulu’s Apple n’ Honey Cake.

And I can’t think of a better way to Choose Life than to reach for a bag of chocolate chips.

If you look very closely, you may notice a few little white bits in there. Turns out I ran out of chocolate chips for this particular batch and had to delve into my white chocolate chip stash. OK, so this batch is not exactly dairy-free. More mandelbread to pack away in the freezer. Novio was very happy to hear of this turn-of-events.

It’s a simple recipe that yields delicious results every time. The only thing you need apart from the usual baking supplies are a bag of semi-sweet chocolate chips and a couple of juice oranges. If you already have oj in the fridge, use it. We won’t tell – your secret is safe with us.

Grease your hands lightly to create two long flat loaves from the soft dough.

Use a sharp knife to cut even slices after the first round of baking.

You don’t need to make any room in between the slices for the second, brief baking.

The mandelbread need some time to cool before storing. Caution, if you’re not alone while in this cooling phase. Mandelbread slices have a funny way of getting up and leaving when you’re not looking. Don’t bother trying to find them.

This recipe from the Kosher Baker is the very first recipe in Paula Shoyer’s terrific volume. A more accurate title for the book could be The Parve Baker. All of her desserts are dairy-free and that is consistent with the kosher law of not serving milk or milk products in the same meal with meat.

Quick, straightforward and delicious. And if all this means you and I have a bit more time to spend with family and friends, and maybe even some room for a little introspection, so much the better.

Wishing everyone strength, love and peace in the year ahead…

Chocolate Chip Mandelbread

from Paula Shoyer’s The Kosher Baker — I only reduced the sugar and upped the vanilla

Ingredients:

Directions:

Preheat oven to 350°F. Line a large rimmed or jellyroll pan with parchment paper.

Mix flour, sugar, baking powder, salt, orange juice, eggs, oil, and vanilla in a large bowl until it forms a soft dough. Add chocolate chips and evenly distribute.

Divide dough in half and shape each loaf into a log. It helps to do this with lightly greased hands. Shape loaves to about 12 inches long and 3 inches wide. Flatten each love slightly with the palm of your hand. Leave a space of about 3 inches between the loaves.

Bake for 30 minutes, or until the logs are golden on top. Quickly slide parchment paper and logs off the pan onto the counter. You want to avoid having the bottoms of the logs “sweat” as that will overly soften them. Slice each loaf crosswise into ¾ to 1-inch slices (a size that’s pleasing to you).

Place new piece of parchment on the pan and lay the sliced mandelbread on the parchment, cut-side down. There do not need to be spaces between the slices. Return pan to the oven and bake for 5 minutes more. Remove slices onto a cooling rack until cooled.

Place in an airtight container and store at room temperature for up to 5 days. They keep very well in plastic containers or ziploc bags in the freezer for up to 3 months. Do not divulge their whereabouts to anyone.

Makes about 30 pieces.