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.
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- Makes 30-40 mandel bread cookies
- 7-8 ounces (198-226 grams) marzipan
- 1 tablespoon powdered sugar
- 3 1/4 cups (14.3 ounces/406 grams) all-purpose bleached flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup (7 ounces/198 grams) 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)
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.
- Measure the cocoa nibs or chop finely chop the dark chocolate.
- 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.
- Mix the marzipan, cocoa nibs or the chopped chocolate just until combined.
- 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
- Preheat your oven to 350ºF.
- Line one baking sheet with parchment paper or a baking sheet.
- Divide the mandel bread dough in half and shape each half into a log about 2 inches in diameter.
- 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 350ºF 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 250ºF.
- 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.
- 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.