Lemon Pistachio Mandel Bread (Edit recipe)

glassofweinstein

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This year, I had lots of fun with different mandel bread variations like this one with lemon and pistachio!

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Original recipe

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

13

Serves: 16

Ingredients

Mandel Bread

.5 cup Butter, Unsalted, softened
2 Lemon, Zest
1 cup Granulated White Sugar
3 Eggs, large
1.333 cup Almond Flour, Super-Fine (Bob's Red Mill)
1 cup Tapioca Starch
2 tsp Xanthan Gum
1 tsp Kosher Salt
1.5 cups Pistachios, Raw, shelled

Topping

2 tsp Granulated White Sugar
1 Lemon, Zest (after baking)

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Process

Cook Mode

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 350F.
In a large bowl or standing mixer, combine the sugar and lemon zest, and massage with you fingertips until deeply aromatic.
ext, cream together the lemon sugar and butter until smooth.
Add the eggs and mix until a pale yellow. In a separate bowl, mix together the flours, xanthan gum, and kosher salt.
Gradually add the dry ingredients into the wet over low speed until thoroughly combined. Mix for several minutes. The batter will be very thick.
Fold in the pistachios by hand to keep their integrity in shape.
Line a baking sheet with parchment paper, and evenly divide the batter into two loaves. Using wet finger tips, press the mandel bread loaves into your desired shape.
Sprinkle with the extra sugar, and bake at 350F for 35 minutes.
Finish with a final fresh zesting of lemon, and allow the mandel bread to cool completely before slicing. This will make it so much easier. Enjoy, and Happy Passover!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	12 g
Carbohydrates:	22 g
Protein:	5 g
Cholesterol:	15 g
Sodium:	75 mg
Fiber:	1 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.