Kamish Bread Cookies
Delight in the crisp, nutty perfection of Kamish Bread Cookies, a traditional treat reminiscent of biscotti but uniquely tender and flavorful. These twice-baked delights combine the simplicity of pantry staples—like all-purpose flour, sugar, and eggs—with the rich flavor of vanilla and optional almond extract, enhanced by the satisfying crunch of sliced or chopped almonds. The dough is shaped into logs, baked until golden, then sliced and toasted to achieve their signature crispiness. Perfect for dunking in coffee or tea, these cookies are a versatile snack that stays fresh for up to two weeks. With a quick 15-minute prep time and a yield of 24 pieces, Kamish Bread Cookies are ideal for sharing or savoring at home. Whether tied to tradition or enjoyed as a modern dessert, this timeless recipe will become a favorite in your kitchen!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 3 whole Large eggs
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 1 cup Sliced or chopped almonds
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until evenly mixed.
In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and almond extract (if using).
Pour the wet ingredients into the dry ingredients and mix until a thick dough forms. If the dough seems too dry, add a teaspoon of water at a time until it holds together.
Fold in the sliced or chopped almonds, ensuring they are evenly distributed throughout the dough.
Divide the dough into two equal portions. Shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
Bake the logs in the preheated oven for 30-35 minutes, or until they are firm and lightly golden on top.
Remove the baking sheet from the oven and let the logs cool for 10 minutes, or until they are cool enough to handle.
Reduce the oven temperature to 275°F (135°C).
Using a serrated knife, slice each log diagonally into 1/2-inch-thick slices. Arrange the slices cut side down on the baking sheet.
Bake the slices for an additional 20-25 minutes, flipping them halfway through, until they are completely dry and crispy.
Allow the cookies to cool completely on a wire rack before storing them in an airtight container. They can be kept for up to two weeks.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 5.5 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 434 mg | 33% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
