Mandelbread
<< I have never tasted mandelbread as good as my Auntie Faye's. After many years of baking these delicious cookies for her family, my aunt came up with what is, in my opinion, the best mandelbread recipe ever. It yields approximately 3 dozen slices. Ingredients:
Preheat oven to 350 degrees F. Cover cookie sheets with parchment paper, silpat or with a light coating of cooking spray. Mix together flour and baking powder in a bowl and set aside. In a large bowl, beat eggs at medium speed - slowly add the sugar and oil. Do not over mix. At low speed or using a spatula, add ½ of the flour mixture plus cinnamon. Add vanilla and nuts. Stir well and add remaining flour mixture, enough to form batter. Mix all ingredients until dough has formed. It will be stiff but still somewhat pliable. Divide dough into 3 or 4 pieces and form long logs that are approximately 2” wide. Place on prepared baking sheets. Sprinkle extra sugar and cinnamon over top of logs, if desired. Note that logs will spread - leave space between them and use two baking sheets if necessary -- or bake in two batches. Bake for approximately 25 minutes on middle rack of oven. When mandelbread is golden brown and breaks open in the centre, remove from oven. Reduce oven temperature to 325 degrees F. Cool for a few minutes and cut loaves into slices. Turn each slice on its side and return mandelbread to oven for about 15 minutes. Remove from oven and turn slices onto the other side for toasting. Return cut slices to oven for another 10-15 minutes. Remove and cool completely. Once completely cooled, store mandelbread in an airtight container. Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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