Almond Bread Mandelbrod

Dive into the delightful crunch of Almond Bread Mandelbrod, a traditional Jewish dessert that’s perfect for dipping into coffee or tea. This twice-baked treat combines the nutty richness of toasted almonds with a hint of cinnamon spice, creating a wonderfully crisp and flavorful cookie-like texture that falls somewhere between biscotti and a shortbread. The optional addition of mini chocolate chips adds a sweet touch to every bite. Made with pantry staples like all-purpose flour, vegetable oil, and vanilla extract, this recipe is easy to prepare in under an hour and yields 24 servings, making it ideal for gatherings or gifting. Whether you enjoy it as a breakfast indulgence or an after-dinner delight, this Mandelbrod promises a satisfying crunch and warm, nutty flavor in every bite.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 24

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 1 teaspoons Ground cinnamon
• 3 units Large eggs
• 0.5 cups Vegetable oil
• 2 teaspoons Vanilla extract
• 1 cup Almonds (toasted and coarsely chopped)
• 0.5 cups Mini chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a non-stick baking mat.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.

Step 3

In a separate large bowl, beat the eggs. Add the vegetable oil and vanilla extract and whisk until well blended.

Step 4

Slowly add the dry ingredients into the wet ingredients, mixing until a coarse dough begins to form. Avoid overmixing.

Step 5

Fold in the chopped almonds and mini chocolate chips (if using) with a spatula until evenly distributed.

Step 6

Divide the dough into two equal portions. Using slightly damp hands, shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them as they will spread during baking.

Step 7

Bake in the preheated oven for 25–30 minutes, or until the logs are firm to the touch and golden brown on the outside. Remove them from the oven and let them cool for 10 minutes.

Step 8

Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.

Step 9

Lay the slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 10 minutes, flipping once halfway through for even toasting.

Step 10

Remove the Mandelbrod from the oven and allow them to cool fully on the baking sheet. They will crisp up as they cool.

Step 11

Serve the Almond Bread Mandelbrod with a hot cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to one week.

Nutrition Facts

Serving size	980 grams (980.0g)

Amount per serving	% Daily Value*
Calories	4101

Total Fat 206.60g	265%
Saturated Fat 39.40g	197%
Polyunsaturated Fat 67.20g
Cholesterol 558mg	186%
Sodium 1734mg	75%
Total Carbohydrate 517.50g	188%
Dietary Fiber 29.60g	106%
Total Sugars 254.00g
Protein 79.10g	158%

Vitamin D 120IU	600%
Calcium 516mg	40%
Iron 24mg	134%
Potassium 1599mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 7.5%

Carbs: 48.8%