My mother’s Komish, pronounced (ko’Mísh) Broit, or Mandel Bread, as it is referred to in the U.S., is the best there is. It is famous all over Winnipeg, Palm Springs, and here in L.A., where it is served up all year round. Think of these cookies as Jewish Biscotti! There is something special about making it for the Jewish Holidays that compels me to post it here today. It is relatively easy to prepare but takes hours of leaving it to “dry out” in the oven. You’ll see that it is worth every second of time when you sink your teeth into one. And I dare you to stop at one! Happy New Year!
- 1 cup of white sugar
- 1 cup of vegetable or canola oil
- 3 eggs well beaten
- 3 cups of flour
- 1 teaspoon of vanilla
- 1 tablespoon of baking powder
- 2 teaspoons of cinnamon
- 1 cup chopped Blue Diamond honey or plain roasted almonds
Or chopped pecans or a combo of both!
- Mix all the above ingredients either by hand or in an electric mixer.
- Form dough into mini loaves each on its own baking sheet.
- The dough will be very sticky.
- Bake at 350 degrees for 30 minutes.
- Remove from oven, let cool slightly.
- Slice horizontally into ½-inch slices and separate slightly while you sprinkle with cinnamon sugar mixture; 2 tbsp of cinnamon mixed with ¾ cups white sugar, and throw in some chopped nuts too.
- Return to oven at 200 degrees for 5 hours.