You really can’t beat any family recipe good enough to get passed down for at least 4 generations. When I was 12 years old I went down to Memphis, Tennessee to visit my dad’s family. My aunt Flora had a big batch of this mandelbread waiting for us. I never forgot how good they were. The other day, I was feeling down and emailed my Aunt Flora for the recipe. Within 24 hours she has sent the recipe (with a little about its history) and I had made 3 different versions of it and my mood was significantly improved! It is such a great base recipe it lends itself to so much versatility, your imagination is the limit! I’ve taken some of my favorites variations from my favorite bloggers and used them in this recipe!
- Cook Time
- Prep Time
For the Mandlebread
- 1 stick of vegan butter (1/2 cup)
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 heaping teaspoon baking powder
- pinch of salt
- 2 cups all purpose flour
- 1 pound of mix-ins (SEE OPTIONS AT THE END OF INSTRUCTION LIST)
For the glaze:
- 1 cup confectioner's sugar
- 1-2 tablespoons milk of choice
- 1 teaspoon vanilla extract or vanilla bean paste
1. Preheat the oven to 350°F
2. Spray 3 loaf pans with olive oil spray and set aside
3. In a large mixing bowl, cream together the butter and sugar.
4. Add in 4 eggs waiting until each the egg is integrated before adding in the next egg. then add the vanilla.
5. Sift together the flour, baking powder and salt and mix into the sugar mixture until just mixed through.
6. Add in your choice of mix ins (see below)
7. Pour into the loaf pans and spread with a non stick spatula to smooth the top
8. Bake at 350°F for 35- 40 minutes or until browned and puffed
9. Remove from oven.
10. Allow the mandelbread to cool completely before slicing thinly.
11. Preheat oven to 250°F
12. Lay cut side up on a baking sheet and bake for 25-30 minutes or until crisp.
13. Cool completely and dip in glaze or chocolate if desired.
14. Freezes in a sealed container for up to 6 months
Aunt Flora’s pick: 1 lb chopped pecans
Kid’s Pick: 1 lb mixed chocolate chips, shredded coconut, and pecans
Kim Kushner Supreme: hazelnuts, 2 teaspoons rose water, 1 teaspoon cinnamon and rose petals to top
Italian Pick: 4 teaspoons lemon zest, 2 teaspoons crushed anise seed,
Molly Yeh Fave: Chopped marzipan tossed in confectioners sugar with mini chocolate chips and sprinkles
My Personal Favorite: chocolate chips, pistachios, and craisins dipped in chocolate and coarse sugar
Spring Time Pick: 1 tablespoon vanilla bean paste, 2 teaspoons crushed lavender petals topped with vanilla bean glaze and crushed lavender petals