Mandel bread, also known as mandelbrodt, which literally means “almond bread”, is a traditional Jewish twice-baked cookie originating from Eastern Europe and, from what I gather, is typically softer than biscotti due to a higher amount of oil or butter.
Author: Alexandra's Kitchen
or Almond Paste
Powdered Confectioners Sugar
Sea Salt Flakes
or Pearl Sugar
Preheat the oven to 350 degrees F (180 degrees C).
Marzipan (3/4 cup)
into 1/2-inch pieces and toss with the
Powdered Confectioners Sugar (1 Tbsp)
. Set aside.
In a medium bowl, whisk together the
All-Purpose Flour (3 1/4 cups)
Baking Powder (1 tsp)
Kosher Salt (3/4 tsp)
In a large bowl, whisk together the
Granulated Sugar (1 cup)
Neutral Oil (1 cup)
until combined. Whisk in the
Large Eggs (3)
one at a time, and then whisk in the
Vanilla Extract (1/2 Tbsp)
Almond Extract (1/2 tsp)
, if using.
Use a wooden spoon to gradually mix in the flour mixture, marzipan, and
Cacao Nibs (1/2 cup)
. This dough can be made the night before and stored in the refrigerator until ready to use.
Line a baking sheet with parchment paper. Divide the dough into 2 equal portions and place on the lined baking sheet. Mold the dough into two 14x3-inch rectangles about 3 inches apart.
Sprinkle the tops with a few pinches of
Sea Salt Flakes (to taste)
Sprinkles (to taste)
Bake until the centers are set and the bottoms are lightly browned, 25 to 30 minutes. Remove from the oven and reduce the oven temperature to 250 degrees F (120 degrees C).
Let the mandel bread cool slightly and then use a sharp serrated knife to cut crosswise into 1-inch thick slices. Turn the slices on their sides and bake for 20 more minutes, or until desired crispness.
Let cool slightly and enjoy with coffee, hot chocolate, or tea. Enjoy!
Nutrition Per Serving
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