Mema’s Mondel Brot

A classic, twice-baked cookie-crunchy, nutty, and kissed with orange and brandy. Perfect for coffee or tea!

Ingredients:

• 2 eggs

• 1/2 cup oil

• 1/2 cup sugar

• 1 teaspoon vanilla extract

• 2 tablespoons brandy

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups nuts (such as almonds or walnuts), coarsely chopped

• 1/2 orange, zested and juiced

• Cinnamon and sugar mixture (for rolling)

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.

2. Mix Wet Ingredients:
   In a large bowl, whisk together the eggs, oil, sugar, vanilla, and brandy until well combined.

3. Add Dry Ingredients:
   Stir in the flour, baking powder, and salt until just incorporated.

4. Add Flavorings:
   Fold in the chopped nuts, orange zest, and orange juice.

5. Shape the Dough:
   Divide the dough into 4 equal parts. On a lightly floured surface, roll each part into a log about 1 inch thick.

6. Coat with Cinnamon Sugar:
   Roll each log in a mixture of cinnamon and sugar to coat.

7. First Bake:
   Place the logs on the prepared cookie sheet. Bake at 350°F (175°C) for 15 minutes.

8. Rest and Slice:
   Remove from oven and let rest for 5 minutes. Reduce oven temperature to 300°F (150°C).

9. Slice and Second Bake:
   Slice logs into cookies about 1/2-inch thick. Lay slices cut-side down on the baking sheet.
   Bake at 300°F (150°C) for 15 minutes, until golden and crisp.

10. Cool and Serve:
    Let cool completely before storing in an airtight container. Enjoy!

Tip: These cookies keep well and are perfect for gifting or dunking in your favorite hot beverage!