Mandel Bread (Mandelbrot)

This is similar to the Italian twice-baked biscotti. They are called kamishbrot in Ukraine. It is a favorite cookie of the Ashkenazi Jews.

• 2 cups flour
• 1 teaspoon double acting baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces sweet butter, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon lemon zest
• 1 1/4 teaspoons vanilla
• 1/4 teaspoon almond extract
• 1 1/2 cups chopped almonds, toasted

METHOD

Sift together flour, baking powder, baking soda and salt. Set aside. Using an electric mixer with paddle attachment, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add zest, vanilla and almond extract. Add flour mixture and almonds while the machine is on low speed until dough is formed. Scrape sides of bowl with a rubber spatula as needed. Remove from mixing machine and divide into thirds.

Preheat oven to 325°F. Grease & flour a baking sheet.

With hands floured, form each portion of dough into a flat log 10 inches long and 2 inches wide (approximately). Bake logs in a preheated 325° F oven for 30 minutes. Remove from oven and allow to cool for 10 minutes.

Using a serrated knife, cut logs crosswise, diagonally into 3/4 inch slices. Place slices on baking sheets and bake in the 325°F oven for 5 minutes. Remove and turn each cookie over and bake for 5 minutes more or until pale golden.

Cool and store in airtight containers.

Yield: About 3 dozen cookies

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

back to article on Jewish cooking      more cookie recipes

 

top of page