Grandma’s Mandel Bread (Edit recipe)

Nothing is as special as is baking a family recipe. This mandelbread (mandelbrot) is a classic ashkenazi jewish cookie often compared to a biscotti, and tastes absolutely delicious. Buttery and rich, this recipe will bring you all of the nostalgia, and make you feel right at home.

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	238
Fat:	13 g
Carbohydrates:	27 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	240 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 24

Ingredients

1 cup Almonds, sliced, optional
3 Eggs, room temp
200 gram Cane Sugar
1 tsp Vanilla Extract
384 gram All Purpose Flour, (approx 3 cups)
3 Tbsp Baking Powder
Salt
2 cups Semi-Sweet Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375º and line a baking sheet with parchment.
Cream the butter and sugar together until pale and fluffy, approximately 5 minutes.
Add in the eggs one at a time and whisk.
Pour in the vanilla and whisk to combine.
Pour in the flour, baking soda, and salt and fold in to combine until the flour is just incorporated.
To the batter, fold in the chocolate chips and almonds (optional).
Form the dough into a large ball. Add a little extra flour to the surface of the ball so it does not become tacky or stick.
Divide the dough into two even balls and shape into two loaves on the baking sheet.
Place in the oven and bake for 35 minutes. Let cool before slicing.