Makes 40 pieces
My mother, Beverly Weiner, is famous for her mundel bread (also known as mandelbrot). Some recipes call for baking the cookies in logs, then slicing and baking them again, something like biscotti. My mother’s version is spread on a baking sheet, dusted with cinnamon-sugar, and baked only once. She cuts logs and then bars, which are cakey, similar in texture to coffeecake.
|Butter (for the sheet)|
|3 1/2||cups flour|
|2||teaspoons baking powder|
|1||cup each golden and dark raisins|
|1||cup chopped walnuts|
|1||package (6 ounces) butterscotch chips|
|1/2||cup orange juice, or more if needed|
|1/2||cup canola oil|
|1||teaspoon vanilla extract|
|1||teaspoon cinnamon mixed with 2 tablespoons sugar (for sprinkling)|
1. Set the oven at 350 degrees. Butter a rimmed baking sheet (11-by-16-inches).
2. In a bowl, combine the flour, baking powder, salt, sugar, raisins, walnuts, and chips. Stir well.
3. In another bowl, beat the eggs, 1/2 cup orange juice, oil, and vanilla. With a wooden spoon stir the liquid ingredients into the flour mixture until thoroughly blended. If the mixture does not come together, add more orange juice, 1 tablespoon at a time.
4. Scrape the batter into mounds on the baking sheet. With moist hands, spread the batter so it covers almost the entire sheet (you’ll have a gap at one short end that’s about 2-inches wide). Sprinkle the batter with cinnamon-sugar.
5. Bake the mundel bread for 30 minutes or until the center is firm to the touch and the edges are beginning to brown.
6. Leave the bars to cool for 10 minutes.
7. Make 3 vertical cuts to form 4 logs. Cut each one into 10 bars. Leave to cool completely. Store in an airtight container.
June Weiner Wulff