Chocolate Cabernet Mandelbread

Name: Chocolate Cabernet Mandelbread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Israel
Ingredients: 270 g/9¾ oz/2 cups plain flour; 100 g/3½ oz/1 cup good-quality (100%) unsweetened cocoa powder; 300 g/10½ oz/1½ cups granulated sugar; 2 tsp baking powder; a pinch of salt; 3 large eggs, beaten; 150 ml/5 fl oz/⅔cup rapeseed or sunflower oil; 150 ml/5 fl oz/⅔cup rapeseed or sunflower oil; 1 tsp vanilla extract; 240 g/8¾ oz/1½ cups chocolate chips (of your choice); 140 g/5 oz/1 cup icing sugar; 4-6 tsp Cabernet red wine

Preparation info

Makes: about
30
cookies

Difficulty
Easy
Ready in
1 hr 5

Appears in

Babka, Boulou, & Blintzes

By Michael Leventhal

Published 2021

About

Some type of mandelbread, basically Jewish biscotti, can always be found in my freezer in case anyone shows up to visit and needs a cookie with their coffee. This recipe, made with red wine both inside the cookie and on top, is a decidedly adult version of the classic.

Ingredients

For the cookies

270 g/9¾ oz/2 cups plain flour
100

Asia
Israel
Cookies
Vegetarian
Jewish

Method

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Line a large baking sheet with non-stick baking paper.
Make the cookies. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder and salt. Add the red wine, eggs, rapeseed or sun