Mandel Bread with Marzipan and Sea Salt

1:00:00

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.

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Ingredients
- Serves 8 +
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7 ounce Marzipan
1 tablespoon Powdered Confectioners Sugar
1 teaspoon Baking Powder
3/4 teaspoon Kosher Salt
1 cup Granulated Sugar
1 cup Neutral Oil
1/2 teaspoon Almond Extract
1/2 cup Cacao Nibs
to taste Sprinkles
Directions HIDE IMAGES
STEP 1
Preheat the oven to 350 degrees F (175 degrees C).
STEP 2
Cut the Marzipan (7 ounce) into 1/2-inch pieces and toss with the Powdered Confectioners Sugar (1 tablespoon). Set aside.
STEP 3
In a medium bowl, whisk together the All-Purpose Flour (3 1/4 cup), Baking Powder (1 teaspoon), and Kosher Salt (3/4 teaspoon).
STEP 4
In a large bowl, whisk together the Granulated Sugar (1 cup) and Neutral Oil (1 cup) until combined. Whisk in the Large Egg (3) one at a time, and then whisk in theVanilla Extract (2 teaspoon) and Almond Extract (1/2 teaspoon), if using.
STEP 5
Use a wooden spoon to gradually mix in the flour mixture, marzipan, and Cacao Nibs (1/2 cup).
STEP 6
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.
STEP 7
Sprinkle the tops with a few pinches of Sea Salt Flakes (to taste) and Sprinkles (to taste).
STEP 8
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).
STEP 9
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.
STEP 10
Let cool slightly and enjoy with coffee, hot chocolate, or tea. Enjoy!
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Diana Phan
I love how quick and simple this is
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