DESSERT

CHOCOLATE CHIP MANDELBREAD

Feel free to substitute M&Ms, raisins or other dried fruit for the nuts. These freeze beautifully.

• 4 eggs

• 1 cup sugar

• 1 cup oil

• ½ teaspoon vanilla

• ½ teaspoon almond extract

• 4 cups flour

• 2 teaspoons baking powder

• 12 ounces chocolate chips

• 1 ½ cups finely chopped walnuts (optional)

• 2 cups sugar

• 1 tablespoon cinnamon

Heat oven to 375 degrees.

Place eggs in a large mixing bowl. Beat lightly with fork, whisk or egg beater.

Add sugar and continue beating.

Beat in the oil, vanilla and almond extract.

Gradually add the flour and baking powder until mixed well. Batter will be thick and sticky. Stir in chocolate chips and optional walnuts.

Oil your hands. Shape dough into 2 or 3 long, narrow loaves (they should resemble baguettes). Place on greased baking sheet.

In a small bowl, mix together cinnamon and sugar. Sprinkle loaves heavily with cinnamon-sugar mixture.

Bake for 30 to 35 minutes, or until browned.

Remove loaves from oven and slice on the baking sheet while still warm.

Reduce oven temperature to 275 degrees and bake for another 25 minutes.

Cool the mandelbrot on wire rack. Makes 4 dozen.

Source: Adapted from Jewish Cooking Boot Camp. Per serving: 167 calories (35 percent from fat), 6.6 g fat (1.7 g saturated, 3.2 g monounsaturated), 17.6 mg cholesterol, 1.9 g protein, 25.8 g carbohydrates, 0.5 g fiber, 30.7 mg sodium.

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