Mandel Bread (Mandelbrot) Jewish Cookies
Yield 20 large cookies
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Description
Mandel bread is a delicious twice-baked Jewish cookie similar to Biscotti. These cookies are perfect for when you're in the mood for something sweet. Kosher, Pareve, or Dairy (if using white chocolate)
Ingredients
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) canola oil
- 1 Teaspoon vanilla extract
- 1 Teaspoon Cointreau or Brandy or orange juice or water
- a pinch of salt
- 3 cups (420g) all-purpose flour
- 3 Teaspoons (15g) baking powder
- 1 cup (140g) raw almonds unsalted
- 1 cup (170g) mixed dried fruit cranberries, cherries, apricots, figs, raisins, pineapple, papaya, candied orange peel.
- 3.5 oz (100g) white chocolate, chopped optional
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper.
- Coarsely chop the almonds with a sharp knife or pulse them in a food processor.
- Chop your dried fruit into pieces about the size of raisins.
- Mix eggs, sugar, oil, vanilla, brandy, and salt in a large bowl until combined.
- Add flour and baking powder; mix until combined. I like to start mixing with a spoon and then using my hands to form the dough.
- Stir in almonds and dried fruit.
- Divide the dough into two equal parts. *You can divide the dough into 3-4 equal parts; it depends on how big you would like your cookies to be.
- Shape each into a log about 9" long 3.5-4" wide 1/2" high. Place logs on the prepared baking sheet.
- Bake logs until golden, puffed, and just firm to the touch (about 15-20 minutes). Let them cool on the baking sheet for 10 minutes. Then carefully place them on a cooling rack for additional 20 minutes.
- Lower the oven temperature to 250°F/120°C.
- Cut logs into ¾ -inch thick slices on the baking sheet with a serrated knife. The cookies should still be slightly doughy inside.
- Place the cookies, cut side up, on the baking sheet. Bake for 20-40 minutes until dry. The centers of the cookies will be slightly soft, and the cookies should be a light golden brown color. They will be crunchy once completely cooled.
- Optional: Melt the chocolate in a medium bowl in the microwave (or use a double boiler). Melt in 30 second intervals until completely melted and smooth. Dip one side of each cookie in the melted chocolate. Place the dipped cookie onto the baking sheet and allow chocolate to set at room temperature, for about 30-45 minutes.
Notes
If the dough is sticky: Wet or oil your hands. This way, shaping the dough into logs is much easier.
To slice the logs: Use a serrated knife in a back-and-forth motion for best results. Cutting the cookies in a rectangular shape or at an angle is a personal preference. Slicing at a larger angle will result in longer cookies, and a smaller angle will produce smaller cookies.
Leave room on the baking sheet. The dough does spread a bit as it bakes, so be sure to leave a few inches between the logs.
Tried this recipe? Tag@mamalivingabroad