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Mandel bread, or mandelbrot, is a Jewish biscuit very similar to biscotti. You'll enjoy these light biscuits studded with chocolate chips, whether you are Jewish or not!
14 people made this
by the 40 yr old novice
I found this recipe very easy to follow and the mandel bread came out very well. One comment, I would definately reccomend using waxed paper under the bread , rather than greasing the pan, for convenience sake. I tweaked the recipe by changing 1 cup chocolate chips to 3/4 cup choc chips & 3/4 cup chopped pecans. It came out great! Thanks!-05 Aug 2009
I decided to drop the chocolate chips and substitue lemon juice for the orange juice. i also grated a lemon rind. I used wax paper under the loaves, like previously recomended, and it pealed off easily. a very simple recipe, with very good results. I will make this one again! Thanks! by the way, Mandel=almond. I think it's funny that this recipe has no nuts in it whatsoever!-23 Sep 2009
I used lemon juice, lemon zest and almonds. In place of 1 cup sugar, I used 1 cup of a natural sugar substitute. I used the the sweetner's conversion chart from sugar to sweetner. The Mandel bread was great and not one person who had some of it noticed the sugar switch!-22 Jun 2010
Add two sticks of softened butter and 2 cups of sugar in a large bowl.
Mix butter and sugar with a mixer.
Add 6 eggs (one at a time) in bowl and mix.
Take a separate bowl for dry ingredients and add 2 3/4 cup of matzah cake meal, 1/2 tsp of salt, and 3/4 cup of potato starch. Mix and then pour into the bowl with wet ingredients.
Add chocolate chips and/or chopped walnuts to bowl. Mix.
Take 2 tsp of sugar and 1 tsp of cinnamon and mix for topping of Mandel bread.
Have a baking sheet ready with tinfoil. Wet your hands for less stick and remove half of the Mandel bread onto a baking sheet using your hands. Then take the rest of the Mandel bread out of the bowl.
Use your hands to lengthen and flatten the dough into two loaves on baking sheet 2 inches wide and sprinkle top with the cinnamon and sugar mixture.
Preheat oven to 350F. Place eggs in the bowl of an electric mixer and beat on high until thickened and slightly foamy, about 2-3 minutes. Sift flour, baking powder, baking soda and salt in a separate bowl, and reserve. Add 1 cup sugar, oil and vanilla to eggs, and beat until blended, about 1 minute. Add flour mixture and orange zest to eggs, and mix on low speed until incorporated. Add almonds and mix just until incorporated. Dough will be unified, but still slightly sticky.
Spray two cookie sheets with cooking spray, or lightly grease with oil. Wet hands lightly, and form half of dough into a 10-inch rectangular loaf and place on cookie sheet. Repeat with other half dough. Bake 35-40 minutes, or until loaves are browned and firm, but still slightly soft when pressed. Remove from oven and let cool for 10 minutes. Remove to a cutting board. Using a bread knife, slice loaves on the diagonal into 3/4-inch thick slices. Return to oven and bake until surface is dry and edges are lightly browned, about 12 minutes. Remove from oven and cool completely.
This award winning recipe is from my Bubbie and she passed it down to my mom, and my mom passed it to me and my sister. Mandel bread appears at nearly every family gathering, Shabbat dinners, and once my mom even sent it across the world to me when I lived in Israel.
There are many interpretations of mandel bread, but this is our family favorite.
1. Mix together oil and sugar until combined, and then add eggs one at a time. After the eggs are combined, add vanilla. Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.
2. Once the dough is smooth and sticky, pour the chocolate chips and mix. Put the dough in the refrigerator for a few hours (at least 2) or overnight.
4. Oil your hands, and form 4-5 rows with the dough onto an ungreased baking sheet.
Bake for 25 minutes, remove and lower oven temp to 250℉.
5. Meanwhile, combine cinnamon and sugar together in a flat dish.
6. Slice the mandel bread into biscotti-sized pieces and carefully roll each one into the cinnamon/sugar mixture.
7. Put the pieces back on the cookie sheet and bake for another 15 minutes at 250℉. I prefer softer mandel bread, so I bake for about 10 minutes. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it because if it over bakes, it dries out quickly.
Do these cookies look like biscotti? Exactly right Mandelbrot are the Eastern European version of that Italian favorite. Classic mandelbrot features almonds (mandel = almonds brot = bread). But this Americanized version includes one of our favorite ingredients, chocolate chips., We complement the chips with walnuts feel free to substitute pecans or almonds (of course) for the walnuts.
Beat together the eggs, oil, sugar, vanilla, and salt at medium-high speed until thickened and light-colored, about 5 minutes.
Beat in the flour and baking powder.
Mix in the chips and nuts. Cover and refrigerate for 3 hours, or overnight.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Divide the dough into four even pieces, about 13 ounces each if you have a scale.
Working with one piece at a time, place the dough on the prepared baking sheet, shaping it into an 8" x 2" log. Repeat with the remaining pieces of dough, leaving at least 2" between them you'll put 2 logs on each baking sheet.
Sprinkle the logs heavily with coarse white sugar.
Bake the logs for about 28 to 30 minutes, until they're set and beginning to brown and the edges and sides, but not brown all over. Remove them from the oven, and reduce the oven temperature to 300°F.
Spritz the logs lightly with water this will make them easier to cut. Allow them to cool for 10 minutes.
Cut each log into 1/2" to 3/4" slices. Cutting them on the diagonal will make the mandelbrot longer cutting them crosswise will yield shorter cookies.
Place the pieces on edge, quite close together, on the baking sheets, and return them to the oven.
Bake for an additional 35 to 45 minutes, until a cookie feels baked through when you pinch it between your fingers. You'll also notice some browning around the edges, though the cookie shouldn't be browning all over. The point is simply to bake them all the way through.
Remove from the oven, and cool the mandelbrot right on the baking sheets.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.
This mandel bread, like biscotti, is a twice-baked cookie enjoyed in different incarnations around the world. It incorporates cocoa into the dough for chocolate flavor and white chocolate chips for texture and visual appeal.
If you are going to put toasted hazelnuts into your biscotti, you’ll want to remove the skins. There are two ways to do this:
Heat the oven to 350 degrees. Toast hazelnuts on a cookie sheet for about 10 to 15 minutes, until the skins blister. Then place the nuts in a clean kitchen dish towel, wrap them up and let them sit for a minute or two to steam. Rub most of the skins off with the towel. (Don’t worry about the pieces that don’t come off.) Cool completely before chopping.
Or: Heat the oven to 350 degrees. On the stovetop, bring 2 cups of water to boil, then add 3 tablespoons baking soda and the hazelnuts. Boil for about 6 minutes, until the water turns black. Then pour the nuts into a colander and run cold water over them. Use your fingers to rub off the skins, then dry the nuts with a clean dish towel. Transfer the nuts to a baking pan and toast in the oven for about 15 minutes. Cool before chopping.
Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.
Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg. This means for recipes calling for 2 eggs, you&rsquod need 1/2 cup of unsweetened apple sauce.
The reason applesauce makes a good binder is that it&rsquos high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.
This happens when combined with sugar and acid (if the fruit or berry isn&rsquot naturally acidic).
Just keep in mind that it may change the flavor slightly.
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mandel Bread.
Ready to make this Mandel Bread Recipe? Let’s do it!
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2/3 c Oil
1 c Sugar
2 1/2 c Flour
2 ts Baking powder
1 ts Vanilla extract
1 c Sliced/slivered
Here is a recipe for Mandel bread from my Synagogue’s Sisterhood cookbook.
I make it ALL the time, and it is THE BEST I’ve ever tasted. Lots of other
people think so also.
Source: Adat Chaim Sisterhood Cookbook
Mix together oil, sugar, and eggs in a saucepan. Heat over medium for about
3 to 5 minutes stirring continually. (If you microwave instead, use a
microwave safe dish and cook on HIGH for 3 minutes. Stir after each minute)
In a large bowl, mix the following with a spoon: flour, baking powder, and
vanilla extract. Pour egg mixture into flour mixture and mix with spoon
until well blended. Add nuts and mix again. Line a cookie sheet with
aluminum foil. Grease lightly. Divide dough into 3 portions. Place on
cookie sheet and shape each portion into a flat loaf. Bake at 350 degrees
until light brown, approximately 30 minutes. Remove from oven. Reduce heat
to 300 degrees. Slice Mandel Bread loaves into 1/2 inch pieces, turn pieces
on sides and put back in 300 degree oven and toast for about 15 minutes,
depending on how crisp you prefer.
Options: 1) sprinkle with cinnamon sugar before returning to 300 degree
oven 2) add 1/2 cup parve chocolate chips when adding nuts to make “marble
” mandel bread 3) melt chocolate chips in microwave and dip finished pieces
in chocolate (this becomes dairy, since it tastes best dipped in milk
We received more than 250 submissions, and more than 3,700 votes were cast in the Times’ fourth annual Holiday Cookie Bake-Off. Once readers helped us narrow down their favorites to the top 50, the Times’ team of taste testers narrowed it down to their 10 favorites. The candy cane chocolate mandel bread is a merging of holidays for one family, Hanukkah and Christmas honored together.
In a medium bowl, sift together the flour, baking powder, cocoa powder and espresso powder, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together canola oil, eggs and vanilla. Beat in the sugar, then gradually beat in the dry ingredients. Stir in 1 cup crushed candy cane pieces by hand.
Cover the mixing bowl and refrigerate the dough for at least 2 hours.
Heat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Form the dough into 2 slightly flattened logs, each about 12 inches long and 3 inches wide. Place the logs a few inches apart on the prepared cookie sheet (the logs will spread as they bake) and bake for 25 minutes, rotating halfway through for even baking.
Remove and cool the logs for 20 to 25 minutes. Meanwhile, reduce the oven to 300 degrees. Cut the cooled logs crosswise into one-half-inch thick slices, and separate the slices about one-fourth inch, leaving the slices upright. Bake for an additional 10 minutes to set and begin to harden the cookies.
Cool completely, then drizzle with the melted white chocolate you may not use all of the chocolate. Sprinkle over the remaining one-fourth to one-half cup crushed candy canes. Refrigerate the cookies to set the chocolate.
Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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