Classic Jewish Mandelbread Recipe

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (optional)
  • 1/2 cup chopped dried fruit (optional)
  • 1/2 cup granulated sugar for topping
  • 2 teaspoons cinnamon for topping

Steps and instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat the eggs and sugar together until they are light and fluffy.
  3. Gradually add in the vegetable oil, mixing continuously.
  4. In a separate bowl, combine the all-purpose flour and baking powder.
  5. Gradually add the flour mixture into the egg mixture. Stir until the dough is smooth.
  6. Add the vanilla extract, chopped nuts (if desired), and dried fruit (if desired) to the dough. Mix well to evenly distribute the additions.
  7. Divide the dough into three equal parts. Shape each part into a log about 12 inches long and place them on a baking sheet lined with parchment paper, making sure they are spaced well apart.
  8. Bake in the preheated oven for about 30 minutes, or until the logs are light golden brown.
  9. While the logs are baking, mix together the granulated sugar and cinnamon for the topping in a small bowl.
  10. Remove the logs from the oven and while they are still warm, sprinkle them with the cinnamon-sugar mixture.
  11. Once the logs are cool enough to handle but still warm, cut them into 1/2 inch thick slices.
  12. Place the slices back on the baking sheet and bake for an additional 10 minutes, or until they are crisp and golden. Allow them to cool before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Whisk - Used to beat the eggs and sugar until light and fluffy.
  • Measuring Cups - To accurately measure the sugar, vegetable oil, and flour.
  • Measuring Spoons - To measure the baking powder, vanilla extract, and cinnamon.
  • Baking Sheet - A sheet pan lined with parchment paper to bake the mandelbread logs.
  • Parchment Paper - Used to prevent the dough from sticking to the baking sheet.
  • Knife - To cut the baked logs into slices.
  • Small Bowl - To mix the granulated sugar and cinnamon for the topping.

Recipe variations

  • Replace the all-purpose flour with whole wheat flour for a healthier option.
  • Experiment with different types of nuts such as almonds, walnuts, or pecans.
  • Add chocolate chips or chunks to the dough for a chocolatey twist.
  • Mix in dried cranberries, raisins, or chopped dates for added sweetness.
  • Try using different flavored extracts like almond or lemon instead of vanilla extract.
  • Add spices like cinnamon, nutmeg, or cardamom to the dough for extra flavor.
  • Create a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
  • Make a savory version by omitting the sugar and adding herbs like rosemary or thyme, along with grated cheese.
  • Experiment with different toppings such as powdered sugar or drizzling melted chocolate over the cooled mandelbread.
  • For a festive touch, decorate the mandelbread with colored sugar sprinkles before baking.

Recipe overview

Welcome to our Mandelbread recipe! Mandelbread, also known as Mandelbrot, is a traditional Jewish baked good that's similar to biscotti. This recipe will guide you through the process of making your own delicious Mandelbread at home. These sweet, crunchy treats are perfect for enjoying with a cup of tea or coffee. You can customize them with chopped nuts or dried fruit. We even add a dash of cinnamon and sugar on top for an extra hint of sweetness. Expect to roll up your sleeves and enjoy the delightful aromas permeating from your oven as you bake. This recipe will make approximately 36 pieces, ideal for sharing at a gathering or keeping for yourself to enjoy over time. Enjoy the process and most importantly, the results!

Common questions

  1. Can I use a different type of oil instead of vegetable oil? Yes, you can substitute vegetable oil with other neutral-flavored oils such as canola oil or corn oil.
  2. Do I have to add nuts and dried fruit? No, the nuts and dried fruit are optional. You can omit them if you prefer.
  3. Can I use a different type of flour? All-purpose flour works best for this recipe, but you can experiment with other flours like whole wheat flour or almond flour for a different texture and taste.
  4. Can I adjust the amount of sugar? Yes, you can adjust the amount of sugar according to your preference. Adding more sugar will make the mandelbread sweeter, while reducing the sugar will result in a less sweet version.
  5. How should I store the mandelbread? Once completely cooled, store the mandelbread in an airtight container at room temperature. They can stay fresh for up to two weeks.
  6. Can I freeze the mandelbread? Yes, you can freeze mandelbread for longer storage. Place them in a freezer-safe container or bag, and they can be stored in the freezer for up to three months.
  7. Can I double the recipe? Yes, you can easily double the recipe if you want to make a larger batch of mandelbread. Just make sure to adjust the cooking time accordingly.

Serving dishes and utensils

  • Mixing bowls - You'll need a few mixing bowls to combine the ingredients and mix the dough.
  • Whisk - A whisk is useful for beating the eggs and sugar together until they are light and fluffy.
  • Measuring cups and spoons - You'll need these to accurately measure the ingredients.
  • Baking sheet - A baking sheet lined with parchment paper is needed to bake the mandelbread logs.
  • Knife - A sharp knife is necessary to cut the baked logs into slices.
  • Small bowl - A small bowl is needed to mix the granulated sugar and cinnamon for the topping.
  • Cooling rack - A cooling rack will help the mandelbread cool and set properly after baking.

Origin stories

Mandelbread, also known as Mandelbrot, is a traditional Jewish biscotti-like cookie that originated in Eastern Europe. Its name translates to "almond bread", a nod to the almonds that were traditionally included in the recipe, and it is often baked for Jewish holidays, particularly Purim and Hanukkah. However, these scrumptious cookies have been adopted and adapted by many other cultures over the centuries, and it is common to find variations that include other types of nuts, dried fruit, and even chocolate. The practice of double baking the cookies, which gives them their characteristic crunch, is thought to have been borrowed from the Italians, who have a similar tradition with their famous biscotti cookies. So, in essence, Mandelbread represents a delightful culinary fusion of Jewish and Italian baking traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.