December 7, 2011

Mandel Bread

Despite its moniker mandel bread is not a bread at all, but actually a cookie.  It's an Eastern European Jewish treat very similar to Italian biscotti.

I first tasted mandel bread many years ago at a work potluck.  I mistakenly thought they were biscotti and was corrected by the colleague who brought them in.  They were so crunchy and light, not heavy and tough at all like some biscotti you find.  When I learned how easy they were to make I was instantly hooked.

Looking to make cookies to give away as homemade gifts?  Try making mandel bread.  Your family and friends will love them!

Mandel Bread (slightly adapted from Baking Barrister)

3 eggs
1 cup sugar
1/2 cup canola oil
1 tsp. almond extract
1 tsp. vanilla extract
3 cups sifted flour
1/4 tsp. salt
4 tsp. baking powder
1 cup slivered almonds
1 egg white, lightly beaten 

Preheat oven to 350F

Beat the eggs until they are thick and light. Keep beating, gradually adding the sugar, then the oil, and then the extracts.  Stir in flour, salt, baking powder and almonds.

On a floured surface, knead dough about 20 turns. Divide into 3 pieces. On a parchment lined baking sheet, shape into strips about 3 inches wide, 1 inch high, and 10-12 inches long.  Brush lightly with the beaten egg white.

Bake for 35-45 minutes, until golden brown.  Remove from oven, and while still warm, cut into 1/2 inch slices. Return to oven and let lightly brown, about 5 minutes.


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