Best Almond Bread Mandelbrod Recipes

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AUTHENTIC MANDELBROT



Authentic Mandelbrot image

I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.

Provided by Laura Walters

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h

Yield 12

Number Of Ingredients 12

1 cup whole almonds
½ cup butter
½ cup white sugar
½ cup firmly packed light brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
  • Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
  • Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
  • Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
  • Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 36 g, Cholesterol 47.6 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 153.1 mg, Sugar 17.9 g

MOM'S MANDELBROT



Mom's Mandelbrot image

This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.

Provided by susan yale

Categories     Desserts     Cookies     Biscotti Recipes

Time 55m

Yield 36

Number Of Ingredients 9

3 eggs
¾ cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup mini semisweet chocolate chips
1 cup coarsely chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
  • Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g

ALMOND BREAD - MANDELBROD



Almond Bread - Mandelbrod image

Make and share this Almond Bread - Mandelbrod recipe from Food.com.

Provided by LikeItLoveIt

Categories     Quick Breads

Time 55m

Yield 1 Loaf

Number Of Ingredients 5

3 eggs, beaten
1/2 cup sugar
2 teaspoons baking powder
1 1/2 cups flour, sifted
1/2 cup blanched almond, chopped

Steps:

  • Add sugar to the beaten eggs and beat until very thick.
  • Add sifted flour with the baking powder.
  • Blend in the chopped almonds and mix well.
  • Place in a greased loaf pan and bake 45 minutes in a preheated moderate oven (375º).
  • Frost with a powdered-sugar glaze if so desired.

ORANGE-ALMOND MANDELBROT



Orange-Almond Mandelbrot image

Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover - a delicious variation.

Provided by Joan Nathan

Categories     cookies and bars, dessert

Time 1h15m

Yield About 30 cookies

Number Of Ingredients 11

2 cups plus 1 tablespoon/264 grams all-purpose flour or 1 1/2 cups/204 grams matzo cake meal
1/2 cup/85 grams potato starch
1/2 cup/55 grams almond flour
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
1 1/4 cups/250 grams granulated sugar
12 tablespoons/169 grams/1 1/2 sticks unsalted butter or coconut oil, at room temperature
3 large eggs
1 cup/126 grams slivered almonds
1/2 teaspoon vanilla
Zest of 2 oranges

Steps:

  • In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
  • Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
  • Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
  • Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
  • Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
  • Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
  • Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 9 grams, TransFat 0 grams

Almond bread, also known as mandelbrod, is a traditional Jewish baked good that is similar in texture and taste to biscotti. Mandelbrod is typically made with a combination of almonds, flour, sugar, and eggs, but there are countless variations of the recipe. It is a beloved snack, dessert, or breakfast food that can be enjoyed on its own, with coffee or tea or as a dessert with fruit or ice cream.

History of Almond Bread Mandelbrod Recipes

The exact origin of mandelbrod is uncertain, but it has been a popular Jewish baked good for centuries. The word "mandelbrod" comes from Yiddish and means "almond bread." Many historians believe that mandelbrod was inspired by Italian biscotti or cantucci, which were also typically made with almonds and originated in Tuscany in the Middle Ages. When Jewish people arrived in Italy during the Renaissance, they were introduced to biscotti and may have adapted the recipe to make their own version of the almond-based dessert. The recipe for mandelbrod has evolved over time and has been adapted to different regions and cultures. In some parts of Eastern Europe, mandelbrod is known as kamishbrod, and it is often made with cinnamon or raisins.

Ingredients in Almond Bread Mandelbrod Recipes

The exact ingredients in mandelbrod may vary based on the recipe, but most will include some combination of the following:
Almonds:
Almonds are the key ingredient in mandelbrod, and they give the bread its signature nutty flavor and crunchy texture. Some recipes call for whole almonds, while others use ground almonds or almond meal.
Flour:
Flour is used to give the bread structure and to bind the other ingredients together. Most mandelbrod recipes call for all-purpose flour or a mixture of all-purpose and almond flour.
Sugar:
Sugar is used to sweeten the bread and to give it a slightly caramelized crust. Most recipes call for granulated white sugar, but some may also include brown sugar or honey.
Eggs:
Eggs are used to bind the ingredients together and to provide moisture. Most recipes call for whole eggs, but some may call for just egg yolks or egg whites.
Spices:
Spices such as cinnamon, nutmeg, or cardamom may be added to give the mandelbrod an extra layer of flavor.
Chocolate:
Some recipes call for chocolate chips or cocoa powder to be added to the dough for a chocolatey twist.

How to Make Almond Bread Mandelbrod

While there are countless variations of mandelbrod recipes, the basic steps for making this traditional Jewish baked good are quite simple.
Step 1: Preheat the oven.
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Step 2: Prepare the dough.
In a large mixing bowl, combine the flour, sugar, almonds, and any spices or chocolate you are using. In a separate bowl, beat the eggs lightly and then add them to the dry mixture. Use a wooden spoon or your hands to mix the ingredients together until a dough forms.
Step 3: Shape the dough.
Divide the dough in half and roll each half into a log about 12 inches long and 2 inches wide. Place each log on a baking sheet lined with parchment paper.
Step 4: Bake the mandelbrod.
Bake the mandelbrod for 20-25 minutes, or until the edges are golden brown. Remove the baking sheet from the oven and let the logs cool for 10-15 minutes.
Step 5: Cut the mandelbrod.
Use a sharp knife to cut the logs into slices about 1/4 inch thick. Place the slices back on the baking sheet and return them to the oven for another 10-15 minutes, or until they are lightly browned and crispy.

Conclusion

Mandelbrod is a delicious and comforting baked good that has been enjoyed by Jewish communities around the world for centuries. It is a versatile treat that can be made with various combinations of nuts, spices, and chocolate, making it perfect for any occasion. Whether you are looking for a sweet snack, a breakfast treat, or a dessert to share with friends and family, mandelbrod is a classic recipe that is sure to please.
Almond bread mandelbrod is a traditional Jewish pastry that has evolved over the years, and is now enjoyed by many cultures worldwide. This pastry, also known as Jewish biscotti, is made with almond flour and sliced almonds, and is perfect for tea and coffee. It is a popular dessert or snack, especially for those who prefer gluten-free foods. Making almond bread mandelbrod at home is very easy, and with some valuable tips, you will be able to make a perfect batch that is as good as any bakery.

Ingredients

Almond Flour
The main ingredient in almond bread mandelbrod is almond flour, which is made up of finely ground blanched almonds. Almond flour is rich in protein, low in carbohydrates and gluten-free.
Sugar
Sugar is necessary for sweetening the pastry. One can also use brown sugar, honey, or maple syrup as alternative sweeteners.
Eggs
Eggs act as the binder and help to hold the dough together. They also add to the richness and texture of the almond bread mandelbrod.
Sliced Almonds
Sliced almonds provide the crunch and texture in the almond bread mandelbrod. It is essential to toast the sliced almonds for better flavor and texture.

Tips and Tricks

Measure your ingredients carefully
For perfect almond bread mandelbrod, ensure that you measure your ingredients carefully. Baking is a delicate process that requires precision. Measuring tools such as measuring cups, measuring spoons, and kitchen scales are essential for accurate measurement of ingredients. Too much flour, sugar, or eggs may lead to a dough that is too dry, too wet, or doesn't hold its shape.
Temper your eggs
Tempering the eggs involves slowly adding a hot liquid to the beaten eggs while whisking continuously. This method helps to raise the temperature of the eggs slowly, preventing them from cooking and scrambling. When adding the eggs to the mixture, they should be at room temperature to ensure they are well incorporated.
Use a stand mixer or hand mixer
Almond bread mandelbrod dough can be stiff and hard to mix by hand. Using a stand mixer with a paddle attachment or a hand mixer with beaters makes it easier to mix the dough. These tools work efficiently to cream the butter, sugar, and eggs evenly.
Chill the dough before shaping
After mixing the dough and before shaping, it's crucial to chill the dough. Chilling helps the dough to firm up, making it easier to shape into logs. It also enhances the flavor, texture, and aroma of the finished pastry. Chilling time can range from thirty minutes to one hour, depending on the recipe.
Use parchment paper on the baking sheet
Parchment paper is an essential tool when making almond bread mandelbrod. It prevents the dough from sticking to the baking sheet and allows for easy removal once baked. Greasing the pan can also work, but parchment paper is more efficient.
Slice the logs while warm
After baking the logs, it's crucial to slice immediately while still warm. This method prevents the logs from crumbly, making it easier to cut clean slices. Use a sharp serrated knife to cut the logs into diagonal slices.
Toast the sliced almonds before adding them to the dough
Toasting the sliced almonds enhances their nutty flavor and brings out their crunchiness. Place the sliced almonds on a baking sheet and bake them in a preheated oven at 350°F for six to eight minutes. Remember to stir the almonds halfway through to ensure even toasting.
Bake the almond bread mandelbrod until golden brown
Baking time usually varies from thirty to forty minutes, depending on the recipe. It is essential to bake the pastry until it's golden brown and firm to the touch. After baking, the pastry may seem slightly soft but hardens as it cools.

Conclusion

Making almond bread mandelbrod at home is a fun and straightforward process that anyone can do. It requires precision, patience, and using the right tools and ingredients. With these valuable tips, you can make perfect almond bread mandelbrod that is as good as any bakery. Remember always to measure your ingredients precisely, temper your eggs, use a stand mixer or hand mixer, chill the dough before shaping, use parchment paper, slice while warm, toast the sliced almonds, and bake until golden brown. Enjoy your almond bread mandelbrod during tea or coffee time or share with family and friends.

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