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My Mandel Bread Recipe - A Jewish Cookie Delicacy

Updated on September 14, 2014
Ready for dunking! My homemade Mandel Bread cookies.
Ready for dunking! My homemade Mandel Bread cookies.

Mandel Bread - Hard Cookies Just Right For Dunking

When I was growing up, mandel bread was a staple in our house - that is, for as long as these hard cookies lasted. It wasn't because they would mold (they won't as they're very very dry) but, once the kids found the stash of these almond delicacies, the game was on!

Mom would make mandel bread in the morning - they were usually all gone by the evening. Dad would always get the ends, the pieces that are my favorite too.

Made with almonds, mandel bread are like a biscotti in that they are twice baked to dry them out. These are not good cookies if you're a soft-in-the-middle cookie person. Nope, leave these delicious almond cookies for those of us who enjoy dunking them in a glass of milk or, better yet, a good cup of coffee.

I mostly am writing this recipe down for those of my friends who have always asked me to share the recipe. I've just never gotten around to it but, well, today, I'm finally sharing my mondel bread recipe.

Cook Time - Note: These cookies are double baked so the cook time is the total time, approximately.

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: 45-50 cookie pieces per recipe

Ingredients

  • 4 Cups Flour, Might need more depending on the weather - more on this later
  • 1 Cup + 1/4 cup (reserved) Sugar
  • 2 t Cinnamon
  • 2 t Vanilla
  • 2 t Baking Powder
  • 3 Eggs
  • Pinch Salt
  • 1.5 Cups Chopped or Slivered Almonds

You'll want a 6 quart Kitchen Aid mixer to mix up this Mondel Bread recipe

KitchenAid KP26M1PSL Professional 600 Series 6-Quart Stand Mixer, Silver
KitchenAid KP26M1PSL Professional 600 Series 6-Quart Stand Mixer, Silver

You can't make these cookies easily with a hand held mixer as the dough is thick. So, investing in this Kitchen Aid mixer just makes sense.

If you're planning on making a double recipe of Mandel Bread, you'll want the 6 quart mixer - the 5 quart is just too small. Of course, you can make 2 separate recipes in the 5 quart but I love my 6 quart mixer. It's just easier to make large batches of recipes with the larger mixer.

 

The Makings Of Delicious Mondel Bread Cookies

  1. Preheat over to 350F. Set a rack in the middle of the oven.
  2. Put 2 sheets of wax paper on your counter, overlapping them about 2 inches. Add 4 cups of flour. Sprinkle the baking soda and a pinch of salt over the flour. Combine well. I like to pick up the ends of the paper and roll it around to mix.
  3. Add oil, eggs and sugar to mixer and mix on low until light yellow and creamy.
  4. Add in 1/4 cup of flour at a time until you get to 1 cup. Make sure to incorporate the flour well after each addition.
  5. Alternate adding in 1/4 of the almonds with each additional 1/4 cup flour. I like to do it this way so that the almonds are well mixed. You can add them all at the end (after adding all the flour) but I find that they don't seem to mix into the dough evenly this way.
  6. Note: depending on the weather, the dough might be too sticky. Touch the dough - it should not stick to your finger. If it does, add 1 T of flour at a time and incorporate well until it is not sticky.
  7. Divide the dough into thirds in the bowl. I use a spatula to score the dough. This helps ensure that the mandel bread dough logs you're going to make are about the same size. NOTE: Due to HubPages restrictions and the fact that I wanted to paste in pictures, the rest of the recipe is below and restarts with the #1. Just keep going...
Here, I've scored the dough into thirds so that the logs are about the same size.
Here, I've scored the dough into thirds so that the logs are about the same size.

I know my friends will vote 5 stars on my Mandel bread and I bet you will too!

5 stars from 4 ratings of Mandel Bread

To make the best cookies, you'll need:

You'll need jelly roll pans when making these cookies otherwise, they'll end up on the floor of your oven when you flip them on a regular cookie sheet.

I prefer these Nordic Ware Natural Aluminum Jelly Roll pans. I've had 2 of these for about 7 years now and they're still in excellent shape.

You'll also want fresh vanilla extract - don't bother with the imitation stuff as it can leave a bitter aftertaste and who wants that? I always have a bottle of Rodelle Pure Vanilla Extract in my pantry, ready for the next batch of french toast, cookies, or smoothies.

Make Mandel Bread Logs The Same Size

With damp hands, form all 3 cookie logs into about the same length, width and heigh for even baking.
With damp hands, form all 3 cookie logs into about the same length, width and heigh for even baking.
Mandel bread ready for their second baking.
Mandel bread ready for their second baking.

Part II of Jewish Mandel Bread Recipe

  1. Wet your hands and shake them off so they're just damp - this makes handling the dough easier.
  2. Pick up 1/3 of the dough and form it into a long log. Place on a jelly roll pan, length wise. It should almost reach the ends of the jelly roll pan. Do this with all 3 pieces of dough. Try to make the logs about the same size and height. I find that a height of around 3/4 inch bakes well. Make sure to leave some room between the logs - they will not expand but they'll bake better with the air flow around them.
  3. Bake on middle rack for 25 minutes. They should be lightly browned.
  4. Remove mandel bread from oven and, with a non-serrated knife, cut through on a diagonal. Make each piece about 1/2 inches wide. You should have about 45-50 pieces at the end.
  5. With a spatula, loosen each piece from the bottom of the pan and flip each piece on its side. Put back in oven to brown for another 10 minutes (perhaps more) or until they're just nicely brown. Note: I like to mix the pieces around every 5 minutes so they brown evenly. Also, you will have some crumbs which is quite natural. They're delicious too!
  6. Remove from oven and add a few pieces to a plastic bag containing 1 t cinnamon and 1/4 c sugar. Shake well. Remove and place on cookie cooling rack. Repeat with other pieces.
  7. Let cool and enjoy your Jewish cookies with a cold glass of milk or coffee. They are so good! Oy!

A Jewish Cookbook Should Be On Everyone's Kitchen Shelf

Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

From mandel bread to fried matzah, it's all here in this great Jewish cookbook.

 

Comments

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    • ecogranny profile image

      Kathryn Grace 3 years ago from San Francisco

      Those look like a fun treat to make. Pinning! I'll try them with whole wheat. Have you had any experience with that?

    • MartieG profile image

      MartieG aka 'survivoryea' 3 years ago from Jersey Shore

      Looks and sounds so good. Biscotti is a favorite in our house and I will definitely give these a try-thanks for a new recipe!

    • Glenda Motsavage profile image

      Glenda Motsavage 3 years ago from The Sunshine State

      Oh my... these smell, (err, I meant to say look) fantastic! I'm a real sucker for anything with cinnamon and almonds! I love biscotti so I'm quite certain these would tickle my taste buds as well. And, they seem very easy to prepare - I like the 'Easy' button!

      Just one question: I noticed throughout the article that you spelled Mandel (Mondel) two different ways. I'm assuming either one is correct? Thanks for sharing this with the world!

    • profile image

      Ibidii 3 years ago

      Sounds good and leaving off the real sugar at the end is good for diabetics. I wonder if you use Truvia the Stevia sweetener mixed with cinnamon how that would work. I use Stevia and the Truvia brand looks like sugar. I will have to have my daughter make some of these! She likes Biscotti and this sounds a lot like that.

    • profile image

      Carolyn Martin 3 years ago

      These sound delicious. I enjoy dunking Biscotti that I get from Trader Joe's. They have one with cranberries and almonds. Yummy!

    • colorfulone profile image

      Susie Lehto 3 years ago from Minnesota

      These look and sound yummy. I am having a biological reaction, because I can smell the aroma of these cinnamon treats baking.

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      Okay you got me! Now I want some of this stuff to dip in my coffee in the mornings. I've always loved biscotti, and I know I'll love Mandel Bread. But I gave my breadmaker to my daughter, so it looks like I'll have to suffer! Good work here, love the recipe!

    • LindaSmith1 profile image

      LindaSmith1 3 years ago from USA

      I bet the mandel bread is good. You answered my question about them looking like Biscotti.