Indulge in the rich flavors of traditional Jewish cuisine with this authentic mandelbrot recipe. Also known as almond bread, mandelbrot is a crispy, twice-baked cookie reminiscent of biscotti. This recipe combines the nutty goodness of almonds with a hint of cinnamon and citrus. Enjoy it with a cup of coffee or tea for a delightful treat. Perfect for holiday gatherings or simply for a sweet indulgence any time of the year.
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup whole almonds, coarsely chopped
- 1 tablespoon grated lemon zest
- 1 tablespoon grated orange zest
- 1 teaspoon ground cinnamon
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the almond extract.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing well after each addition.
- Stir in the chopped almonds, lemon zest, orange zest, and cinnamon.
- Divide the dough into four equal parts. Shape each part into a loaf, approximately 8 inches long and 2 inches wide.
- Place the loaves on a baking sheet lined with parchment paper, leaving some space between them.
- Bake in the preheated oven for 25-30 minutes, or until the loaves are lightly golden.
- Remove from the oven and let the loaves cool for about 10 minutes.
- Reduce the oven temperature to 325°F (165°C).
- Using a sharp knife, slice the loaves diagonally into 1-inch thick slices.
- Place the slices back on the baking sheet and bake for an additional 15-20 minutes, or until they are crisp and slightly browned.
- Allow the mandelbrot to cool completely before serving. They will become crispier as they cool.
- Serve and enjoy!
