Almond Mandel Bread

4.00 avg. rating (80% score) - 1 vote

Almond Mandel Bread

These sliced nut cookies are sometimes called “Jewish biscotti.”

Total Time: 35
Yield: 50 to 60 slices


  • 9 tablespoons unsalted butter, at room temperature
  • 1-1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons almond extract
  • 3 cups all-purpose flour, plus extra for work surface
  • 1 teaspoon table salt
  • 2-1/4 teaspoons baking powder
  • 1 cup chopped blanched almonds
  • Cinnamon sugar (3 tablespoons sugar combined with 2 teaspoons ground cinnamon)


Preheat oven to 375°. Mix butter at medium speed until smooth. Slowly add sugar; continue mixing until light and creamy. Add eggs, vanilla extract, almond extract, flour, salt, baking powder, and almonds; mix well.

Pour out dough onto a floured countertop. Form into three 1-inch-high loaves; transfer onto parchment-lined sheets. Dust with cinnamon sugar and bake about 20 minutes, until lightly browned.

Turn oven down to 350°. When cool, cut loaves into 1-inch slices. Lay slices on their sides and toast lightly, 5-10 minutes.

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