Mandel Bread

 

September 20, 2017

SHARE:

Mandel Bread, or Mandelbrot remains an Old World favourite. This hip, biscotti-like cookie was brought to Eastern Europe by a large population of Jews who once lived in Piedmont, Italy. The name Mandelbrot descends from the German and Yiddish languages with "mandel" meaning almond, and "brot" meaning bread. Mandelbrot literally translates to Almond Toast. This recipe of Mandelbrot is dotted with chewy marzipan and modernized with crunchy cocoa nibs. Twice bake them for a crunchier cookie or bake them once for one that's a little moister than its Italian counterpart. I like mine a little crunchier. Include Mandel Bread for your Rosh Hashana holiday meal. Share them with friends and family. Leave me your comments below.

This recipe comes from A Brown Table.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 30-40 mandel bread cookies

Print Recipe

Grams

Ounces

Volume

  • 198-226 grams marzipan
  • 1 tablespoon powdered sugar
  • 406 grams all-purpose bleached flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 198 grams white granulated sugar
  • 198 grams flavourless oil (safflower or canola)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup cocoa nibs or finely chopped dark chocolate
  • fleur de sel for sprinkling (optional)
  • pearl sugar for sprinkling (optional)
  • 7-8 ounces marzipan
  • 1 tablespoon powdered sugar
  • 14.3 ounces all-purpose bleached flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 7 ounces white granulated sugar
  • 7 ounces flavourless oil (safflower or canola)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup cocoa nibs or finely chopped dark chocolate
  • fleur de sel for sprinkling (optional)
  • pearl sugar for sprinkling (optional)
  • 3/4 cup marzipan
  • 1 tablespoon powdered sugar
  • 3 1/4 cups all-purpose bleached flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup white granulated sugar
  • 1 cup flavourless oil (safflower or canola)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup cocoa nibs or finely chopped dark chocolate
  • fleur de sel for sprinkling (optional)
  • pearl sugar for sprinkling (optional)

Instructions

MISE EN PLACE MANDEL BREAD DOUGH

  • Read how Mise en Place can help you in the kitchen.
  • Chop the marzipan into small pieces. In a small bowl, toss with the powdered sugar. Set aside.

Sprinkle powdered sugar on the marzipan.
Sprinkle powdered sugar on the marzipan.

  • Measure the cocoa nibs or chop finely chop the dark chocolate.

Cocoa nibs are from the shells of the cocoa bean.
Cocoa nibs are from the shells of the cocoa bean.

  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In a mixing bowl, combine sugar and oil. Set aside.
  • Set the eggs in the work space.

ASSEMBLE MANDEL BREAD DOUGH

  • Using a stand mixer, a hand held mixer or a strong arm, whisk together the sugar and oil until smooth and creamy.
  • Add on egg a time, combining very well between each egg.
  • Add the vanilla and almond extracts. Mix to combine.
  • Add the dry ingredients all at once. Stir slowly just until combined.

Manel Bread dough.
Manel Bread dough.

  • Mix the marzipan, cocoa nibs or the chopped chocolate just until combined.

Mandel Bread dough before it’s shaped.
Mandel Bread dough before it’s shaped.

  • At this point, it's best to allow to the dough to rest in the fridge for a few hours or overnight. This allows the moisture to even out and the flavours to settle.

BAKE THE MANDEL BREAD

Shape the cookie dough evenly to produce cookies all the same size.
Shape the cookie dough evenly to produce cookies all the same size.

  • Set each log on the tray about 3 inches apart. The logs will spread as they bake.
  • Sprinkle the tops with fluer de sel and pearl sugar.
  • Bake in a 350F oven for 20-25 minutes. The centers should be set and the bottoms are lightly browned. Remove from the oven and reduce the temperature to 250F.
  • Remove from the oven and allow to cool. When the logs are easily handled and firm, remove them to a cutting board.
  • With a serrated knife, slice crosswise at a slight diagonal about 1 inch slices.

Cut the baked log at an angle.
Cut the baked log at an angle.

  • Set the slices back on the tray either laying on their sides or standing up. I prefer to stand them, as this method toasts the cookie evenly.
  • Bake for 20 minutes more to desired crunchiness.

 

TAGS:  jewish   biscotti   almonds   marzipan       LABELS: Chocolate  Nut and Seed 

Leave a Comment

Your Email Address will not be published

Mandel Bread

Makes 30-40 mandel bread cookies

Ingredients
Instructions

KEEP UP TO DATE WITH OUR LATEST OFFERS & NEWS

0

$

View

The best artisanal homemade gourmet cookies are now online

Sweeten up your inbox!

Sign up to our newsletter and enter to win
a monthly draw for ONE DOZEN COOKIES FREE. Some conditions apply.

Choose your content