Almond Bread Mandelbrod
Dive into the delightful crunch of Almond Bread Mandelbrod, a traditional Jewish dessert that’s perfect for dipping into coffee or tea. This twice-baked treat combines the nutty richness of toasted almonds with a hint of cinnamon spice, creating a wonderfully crisp and flavorful cookie-like texture that falls somewhere between biscotti and a shortbread. The optional addition of mini chocolate chips adds a sweet touch to every bite. Made with pantry staples like all-purpose flour, vegetable oil, and vanilla extract, this recipe is easy to prepare in under an hour and yields 24 servings, making it ideal for gatherings or gifting. Whether you enjoy it as a breakfast indulgence or an after-dinner delight, this Mandelbrod promises a satisfying crunch and warm, nutty flavor in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 3 units Large eggs
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Almonds (toasted and coarsely chopped)
- 0.5 cups Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a non-stick baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
In a separate large bowl, beat the eggs. Add the vegetable oil and vanilla extract and whisk until well blended.
Slowly add the dry ingredients into the wet ingredients, mixing until a coarse dough begins to form. Avoid overmixing.
Fold in the chopped almonds and mini chocolate chips (if using) with a spatula until evenly distributed.
Divide the dough into two equal portions. Using slightly damp hands, shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them as they will spread during baking.
Bake in the preheated oven for 25–30 minutes, or until the logs are firm to the touch and golden brown on the outside. Remove them from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
Lay the slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 10 minutes, flipping once halfway through for even toasting.
Remove the Mandelbrod from the oven and allow them to cool fully on the baking sheet. They will crisp up as they cool.
Serve the Almond Bread Mandelbrod with a hot cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 517.5 g | 188% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 254.0 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 516 mg | 40% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1599 mg | 34% | |
*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.
