Nana's Marble Mandel Bread

🧂 Ingredients

• 360 grams all purpose flour

  (3 cups)
• 1½ teaspoons baking powder
• ½ teaspoons salt
• 3 large eggs, at room temperature
• 200 grams sugar

  (1 cup)
• 166 grams neutral oil, such as canola, vegetable or sunflower

  (¾ cup )
• 2 teaspoons vanilla
• 30 grams cocoa powder

  (¼ cup)
• 15 grams milk, or, if making dairy free, soy, almond or oat milk would work in a pinch

  (1 Tablespoon)

Instructions

• 1 Whisk together in a bowl the flour, baking powder and salt. Set aside.
• 2 Whisk together in a separate bowl the eggs and the sugar until the mixture
  thickens slightly and takes on a pale yellow color. This could take a few
  minutes. If you’re feeling lazy, use an electric mixer for this step.
• 3 Whisk the oil and vanilla into the egg mixture until fully combined.
• 4 Pour the dry ingredients over the egg mixture. Using a rubber spatula, fold/stir
  just until the dry ingredients are no longer visible. Hold on to that bowl that
  had the dry ingredients.
• 5 Pour approximately ⅓ to ¼ of the dough into the empty bowl that had your dry
  ingredients. Using your rubber spatula, mix in the cocoa powder and milk just
  until fully incorporated.
• 6 Cover both bowls with plastic wrap and refrigerate at least two hours and up to
  overnight. (Can you skip this step? Sure. The dough may be a bit more difficult
  to work with though.)
• 7 Preheat your oven to 350°F.
• 8 Line two baking sheets with parchment paper.
• 9 Divide the vanilla portion of the dough into 4 logs, shaping each log
  approximately 2-3 inches wide, and place two on each baking sheet. (Tip: If the
  dough is too sticky, lightly wet your hands prior to handling the dough. This is
  a very sticky dough, and the water will make your life much easier to shape the
  dough. Alternatively, you can lightly flour your hands. I prefer to use water
  because I would rather add moisture to the dough rather than make it drier with
  flour.) Divide the chocolate dough into quarters and mold each quarter into a
  log the length of the vanilla dough. (The chocolate dough will be slightly
  easier to work with because the cocoa powder will have absorbed some of the
  moisture from the dough.) Place the chocolate logs in the centers of the two
  vanilla logs, or place over the vanilla dough in a zigzag. With wet hands, shape
  the dough logs.
• 10 Bake for 30-35 minutes. The vanilla portion of the dough should be slightly
  browned on top and more browned along the bottom edges. Remove from the oven and
  allow to cool for 10 minutes. Slice them diagonally, approximately ½ inch thick
  each. Allow to cool to room temperature. (Or, if you want to go the traditional
  route, lay each cookie down on the baking pan and bake an additional 10-15
  minutes until the tops start browning.)

Nutrition Info