Mandelbread
Indulge in the delightful crunch of Mandelbread, a traditional Jewish cookie that’s as versatile as it is delicious. This twice-baked treat is similar to biscotti, boasting a golden-crisp texture and a sweet cinnamon-sugar topping. Made with simple pantry staples like all-purpose flour, sugar, and vegetable oil, Mandelbread is elevated by the warm notes of vanilla and almond extracts and the optional addition of chopped almonds or mini chocolate chips for extra richness. Perfect for dunking into coffee or as a standalone dessert, each slice is baked to perfection for a satisfyingly crisp bite. With just 20 minutes of prep and easy-to-follow directions, this recipe yields 24 slices of indulgent, aromatic goodness that can be stored or frozen for later enjoyment. Whether you’re looking for a nostalgic treat or an elegant addition to your cookie platter, Mandelbread is a must-try recipe for any occasion!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cup Vegetable oil
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Chopped almonds (optional)
- 0.5 cup Mini chocolate chips (optional)
- 2 teaspoons Ground cinnamon
- 0.25 cup Additional sugar for dusting
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, and almond extract until smooth and well combined.
In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
If desired, fold in the chopped almonds and/or mini chocolate chips for extra flavor and texture.
Divide the dough in half. Using lightly floured hands, shape each portion into a log about 12 inches long and 3 inches wide. Place each log on a prepared baking sheet.
In a small bowl, mix the ground cinnamon and additional sugar. Sprinkle this mixture evenly over the tops of the logs for a sweet, crunchy finish.
Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden and set.
Remove the baking sheets from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 250°F (120°C).
Once cooled slightly, transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch thick pieces.
Place the slices cut-side down onto the baking sheets and return them to the oven. Bake for an additional 15-20 minutes, flipping the slices halfway through, until they are dry and crisp.
Remove the Mandelbread from the oven and let them cool completely on wire racks before serving or storing.
Store in an airtight container at room temperature for up to 2 weeks or freeze for longer shelf life.
Nutrition Facts
Calories |
4965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.5 g | 328% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 624.2 g | 227% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 312.8 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 550 mg | 42% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1665 mg | 35% | |
*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.
