Best Almond Mandel Bread Cookies With Passover Version Recipes

PASSOVER MANDEL BREAD

Steps:

• 1. In a large mixing bowl combine oil and sugar and whisk well. Add eggs, whisking one at a time. 2. Sift almonds, potato starch and salt over the wet ingredients, mix well. Add chocolate chips and mix in. Refrigerate the batter for at least one hour or overnight. 3. Preheat oven 300℉, line baking sheet with parchment paper. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle. 5. Bake until lightly browned on the bottom, about 20 minutes. 6. Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. EnJOY as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side. 8. Cool completely on wire racks before serving.

PECAN MANDELBROT

Steps:

• Preheat oven to 350 degrees. Put oil, 1 cup sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined.
• Sift together flour, baking powder, and baking soda into a bowl. Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in pecans.
• Divide dough into three equal parts; shape each into a long log about 3 inches wide and 1 inch high. Space logs 4 inches apart on a baking sheet lined with parchment paper. Bake logs until golden, puffed, and just firm to the touch, about 35 minutes. Let cool slightly, 3 to 5 minutes.
• Transfer logs to a cutting board. With a serrated knife, gently cut logs into 1/2-inch thick slices. The cookies should still be slightly doughy inside. Work quickly, as slices will crumble if allowed to cool. Transfer slices to baking sheets lined with parchment paper.
• Mix remaining 1/4 cup sugar and the cinnamon in a small bowl. Sprinkle cookies with cinnamon-sugar mixture. Bake slices until golden brown and dry, about 15 minutes.

MANDELBREAD

Steps:

• Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
• Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
• Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
• Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.