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Candy cane chocolate mandel bread

Time 1 hour
Yields Makes 3 to 4 dozen cookies
Candy cane chocolate mandel bread
(Bob Chamberlin / Los Angeles Times)
1

In a medium bowl, sift together the flour, baking powder, cocoa powder and espresso powder, and set aside.

2

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together canola oil, eggs and vanilla. Beat in the sugar, then gradually beat in the dry ingredients. Stir in 1 cup crushed candy cane pieces by hand.

3

Cover the mixing bowl and refrigerate the dough for at least 2 hours.

4

Heat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Form the dough into 2 slightly flattened logs, each about 12 inches long and 3 inches wide. Place the logs a few inches apart on the prepared cookie sheet (the logs will spread as they bake) and bake for 25 minutes, rotating halfway through for even baking.

5

Remove and cool the logs for 20 to 25 minutes. Meanwhile, reduce the oven to 300 degrees. Cut the cooled logs crosswise into one-half-inch thick slices, and separate the slices about one-fourth inch, leaving the slices upright. Bake for an additional 10 minutes to set and begin to harden the cookies.

6

Cool completely, then drizzle with the melted white chocolate; you may not use all of the chocolate. Sprinkle over the remaining one-fourth to one-half cup crushed candy canes. Refrigerate the cookies to set the chocolate.

“My family just loves peppermint candy canes. Mandel bread is also a favorite around this time of year, and what better way to combine Christmas and Hanukkah and honor the diversity in our family.” - Gail Field

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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