This is the best gluten-free mandel bread recipe adapted by my mom’s classic one she has made for decades. An easy one-bowl twice-baked Jewish cookie that is similar to biscotti.
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper
In a large bowl, mix together the coconut sugar, egg, oil and vanilla until creamy
Mix in flour, baking powder then fold in dark chocolate chips
Divide the dough in half and form each half into a loaf (10 to 12 inches long and 3 inches wide) on the baking sheet and sprinkle with cinnamon on top
Bake in oven for about 30 minutes, until loaves are golden
Remove from oven and slice them into 1-inch wide cookies and turn them on their sides on baking sheet
Return baking sheet to oven and bake for 15 minutes then flip over to other side and cook for another 10 minutes so all sides are golden
Allow the cookies to cool for a few then enjoy!
