Mandelbroit or mandel bread means almond bread and is a classic Jewish cookie. Mandelbroit cookies are very much like Biscotti, but is traditionally made with oil, is dairy free, and is a little softer.
When I was a little girl, my mom would make mandel bread cookies all the time.
All the girls in my class loved them and my mom would always send me with extra to share.
Looking back, my mom's Mandelbroit and chocolate chip cookies were a great way to make friends in a new school.
I got this recipe from my mom so I could share it with you.
Like most things my mom makes, despite her hatred of cooking - I take after her mother with this, her recipe is the best I’ve ever tasted.
These mandelbroit cookies are not too hard or too soft and I love the double almond flavor.
Some recipes just call for almond extract, while others just call for almonds, this recipe calls for both.
If you’re looking for a change from the classic mandelbroit, my mom also makes a great chocolate chip mandel bread.
Or, you may like to try one of my many other dairy free desserts.
HOW TO STORE COOKIES
Let cookies cool completely. Place in a resealable bag or an airtight container. Store at room temperature for up to a week.
HOW TO FREEZE COOKIES
Let cookies cool completely. It is best to freeze cookies on a tray so that they freeze as individuals. Then, move to a resealable freezer bag.
If this is not practical for you, place cooled cookies in a resealable freezer bag and freeze that way.
Cookies will keep for up to 3 months. After that, the quality begins to degrade.
When thawing baked cookies, remove from bag and let sit at room temperature.
If desired, you can gently reheat thawed cookies to mimic that fresh-baked taste and texture: place them in a 275°F or 135°C oven until soft.
Mandel Bread Tip:
Bake on a middle rack. If you choose to bake each loaf separately, or to double the recipe, only bake one sheet at a time. I’ve noticed when I fill the shelf up, unless there is a good amount of room in between the baking sheets, the bottoms cook too fast.
Mandel Bread SNAFU:
My mom once experimented with chopping the almonds into smaller pieces. This caused the almond flavor to not be as pronounced and tasted similar to just using almond extract.
Other dairy free cookies you make like:
- Dairy free peanut butter cookies
- Dairy free chocolate walnut cookies
- Oatmeal cookies without butter
- Dairy free sugar cookies
- Dairy free oatmeal cookies
- Dairy Free Hamantaschen
Mandel Bread Cookies
Classic Jewish-European almond cookie similar to biscotti.
Ingredients
- 3 cups all-purpose flour (375 grams)
- 1 ¼ cup white sugar (250 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon of salt
- 3 eggs
- ½ cup oil (120 milliliters)
- 1 tablespoon almond extract
- 1 teaspoons vanilla
- 1 cup almonds, chopped in large pieces (100 grams)
Instructions
- Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
- Add eggs, oil, almond extract, vanilla, and chopped almonds to the same bowl. Using a baking spatula, mix until well combined.
- Preheat the oven to 350°F or 175°C.
- On a baking sheet lined with parchment paper, shape two loaves about 2 or 3 inches (3 or 7.5 centimeters) wide. Bake for 25-30 minutes, or until lightly golden.
- Remove from the oven and turn the temperature down to 250°F or 120°C.
- Slice the loaves diagonally about every inch and place the pan back into the oven. Bake until golden and crisp, about 20 minutes.
- Remove and let cool for 15 minutes. Move to a cooling rack to finish cooling.
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Nutrition Information:
Yield:
34Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 151mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 2g
Can I leave out the almonds?
Yes, but if you do then I recommend making my chocolate chip mandel bread, unless you want it pain.