Best 4 Almond Bread Mandelbrod Recipes

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Indulge in the delightful world of almond bread, also known as mandelbrod, a traditional Jewish pastry that has captivated taste buds for centuries. Originating in Eastern Europe, this delectable treat has become a cherished delicacy enjoyed by people worldwide. Mandelbrod is characterized by its unique twice-baked texture, resulting in a crispy exterior and a soft, chewy interior that melts in your mouth. Typically flavored with a blend of almonds, cinnamon, and a hint of citrus, each bite of mandelbrod offers a symphony of flavors. This article presents a collection of exceptional almond bread recipes that cater to various dietary preferences and skill levels. From classic mandelbrod to gluten-free and vegan variations, these recipes provide step-by-step instructions, ensuring a successful baking experience. Discover the secrets to creating perfect almond bread, learn about its rich history, and explore creative ways to enjoy this timeless pastry.

Here are our top 4 tried and tested recipes!

AUTHENTIC MANDELBROT



Authentic Mandelbrot image

I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.

Provided by Laura Walters

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h

Yield 12

Number Of Ingredients 12

1 cup whole almonds
½ cup butter
½ cup white sugar
½ cup firmly packed light brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
  • Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
  • Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
  • Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
  • Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 36 g, Cholesterol 47.6 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 153.1 mg, Sugar 17.9 g

MANDELBREAD



MandelBread image

Also called Mandelbrodt. Similar to Biscotti.

Provided by Mirelle Dean

Categories     Desserts     Cookies

Yield 72

Number Of Ingredients 9

4 eggs
1 ¼ cups white sugar
¼ teaspoon salt
1 cup vegetable oil
3 ½ cups all-purpose flour
1 cup toasted and chopped almonds
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract

Steps:

  • Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
  • Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
  • Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
  • Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.

Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.5 g, Cholesterol 10.3 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 18.9 mg, Sugar 3.6 g

ORANGE-ALMOND MANDELBROT



Orange-Almond Mandelbrot image

Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover - a delicious variation.

Provided by Joan Nathan

Categories     cookies and bars, dessert

Time 1h15m

Yield About 30 cookies

Number Of Ingredients 11

2 cups plus 1 tablespoon/264 grams all-purpose flour or 1 1/2 cups/204 grams matzo cake meal
1/2 cup/85 grams potato starch
1/2 cup/55 grams almond flour
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
1 1/4 cups/250 grams granulated sugar
12 tablespoons/169 grams/1 1/2 sticks unsalted butter or coconut oil, at room temperature
3 large eggs
1 cup/126 grams slivered almonds
1/2 teaspoon vanilla
Zest of 2 oranges

Steps:

  • In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
  • Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
  • Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
  • Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
  • Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
  • Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
  • Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 9 grams, TransFat 0 grams

ALMOND BREAD - MANDELBROD



Almond Bread - Mandelbrod image

Make and share this Almond Bread - Mandelbrod recipe from Food.com.

Provided by LikeItLoveIt

Categories     Quick Breads

Time 55m

Yield 1 Loaf

Number Of Ingredients 5

3 eggs, beaten
1/2 cup sugar
2 teaspoons baking powder
1 1/2 cups flour, sifted
1/2 cup blanched almond, chopped

Steps:

  • Add sugar to the beaten eggs and beat until very thick.
  • Add sifted flour with the baking powder.
  • Blend in the chopped almonds and mix well.
  • Place in a greased loaf pan and bake 45 minutes in a preheated moderate oven (375º).
  • Frost with a powdered-sugar glaze if so desired.

Tips:

  • Opt for Finely Ground Almonds: Using finely ground almonds, whether store-bought or homemade, ensures a smooth and consistent batter, preventing a grainy texture in the baked Mandelbrod.
  • Chill the Dough: Chilling the dough before shaping and baking is crucial. This helps firm up the dough, making it easier to handle and slice. It also prevents the cookies from spreading too much during baking.
  • Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking. Parchment paper also makes cleanup a breeze.
  • Bake the Mandelbrod Until Golden Brown: Keep a close eye on the cookies as they bake. They should be golden brown around the edges and slightly firm to the touch. Overbaking can result in dry and crumbly cookies.
  • Double-Bake for a Crunchy Texture: For a crispier Mandelbrod, consider double-baking them. After the first bake, slice the cookies and return them to the oven for a few more minutes until they reach your desired level of crunchiness.

Conclusion:

Mandelbrod is a delightful treat that combines the richness of almonds with a subtly sweet and slightly crunchy texture. With careful attention to detail and a few simple tips, you can easily create this classic Jewish cookie in your own kitchen. Whether you prefer a softer or crunchier version, Mandelbrod is sure to become a favorite among your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates tradition and taste.

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