Similar to biscotti, this Mandel Bread is way better!
Mandel Bread, also known as Mandelbrot or Mandelbroit translates to "almond bread" from Yiddish and German.
Although, heh, this recipe passed down from my Bubbe to my grandma to my mom and now to me, happens to be almond-free.
What's the difference between Mandel Bread and biscotti? Swing on by the post for the details!
Don't let the lack of almond deter you by any means though, this stuff is deeeelicious! A few simple ingredients, a few simple steps, and you're on your way to Mandel Bread heaven.
No mixer needed, this is an easy recipe to pull together by hand.
Looking for more great baking recipes? I gotcha covered! Drop by The Bake Dept for more!
Some brief shaping of the dough, a brief bake in the oven, and you're almost there.
After slicing on the bias, roll the cookies in some cinnamon and sugar.
You can let these cool now or you can pop them back in the oven for a second bake to toast and crisp up further. Whichever route you choose, I guarantee you'll find these a winner.
Terrific on their own as a cookie or snack, these are also great for breakfast, with coffee or tea, or even just a glass of cold milk. Chocolate milk is my personal preference!
I hope I've made my grandma and Bubbe proud bringing their recipe back to life!
Be sure to swing by The Bake Dept for lots more!
- 4 cups (480 g) all-purpose flour
- 1/2 tsp (3 g) fine sea salt
- 4 tsp (12 g) baking powder
- 1/2 cup (57 g) chopped walnuts
- 4 large eggs
- 1 cup (198 g) granulated sugar
- 1 tsp (5 g) vanilla
- 1/2 cup (118 ml) vegetable oil
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (1 g) ground cinnamon
- Preheat the oven to 350° F (176° C) and line a baking sheet with either a silicone baking mat or parchment paper, or lightly grease the baking sheet with cooking spray.
- In a large bowl, combine the first three dry ingredients, the flour, salt, and baking powder. Fluff with a fork or a whisk to combine. Sprinkle the chopped walnuts atop the dry ingredients and stir to lightly combine.
- In medium sized bowl, whisk the eggs until well mixed. Add the 1 cup (198 g) of sugar and whisk until the combination is smooth. Add the oil and vanilla then whisk until everything is evenly mixed and the oil is dispersed.
- Pour the wet ingredients into the bowl with the flour dry ingredients and gently fold together with a spatula until a few streaks of flour are left. Avoid over-mixing.
- Very lightly flour a work surface and turn the dough out onto it. Form the dough into a loose ball and divide it evenly into 4 pieces. Flatten each piece into a 3" wide by about 3/4" thick rectangle. The dough will become stickier as it is worked with so continue to use lightly floured or water-dampened fingers.
- Place each rectangle on the baking sheet and bake for 20-30 minutes. They will be very lightly browned, look dried, and puffed. Meanwhile, mix the remaining 1/4 cup (50 g) of sugar and the cinnamon in a wide flat bowl or on a rimmed plate.
- Remove the baking sheet from the oven, let the rectangles of baked dough cool slightly, enough to be handled, and slice each into 1/2" wide pieces on a diagonal with a serrated knife with a gentle sawing motion. Roll each slice in the cinnamon and sugar mix to coat.
- The cookies can be placed on a cooling rack to cool at this point.
- To further crisp and brown the cookies, there are two options: for double-baked but tender, lighter color cookies, lower the temperature to 250° F (120° C) and set the cinnamon sugar coated cookies cut sides down on the baking sheet. Bake for an additional 20 minutes. For darker, crispier, slightly drier cookies, leave the temperature at 350° F (176° C), set the cinnamon sugar coated cookies cut sides down on the baking sheet, and bake for an additional 5-10 minutes, or until the desired shade of golden brown.
- Remove the cookies from the baking sheet and cool on a wire rack. Store in an airtight container. These cookies keep well for an extended time.
- Visit The Bake Dept for more tips, tricks, and info on this recipe plus a whole lot more!