Mandel bread is a popular Jewish Ashkenazi cookie closely related to the Italian biscotti. Originally called Mandelbrot which means Almond Bread they are baked twice yielding a crunchy cookie perfect for dipping into tea or coffee.
On Passover instead of flour I made them gluten free using ground almonds, which feels especially perfect given the origins of the name, but instead of adding extra slivered almonds I added some chocolate chips.
- Cook Time
- Prep Time
- 20 cookiesServings
- 1/2 cup walnut oil (any oil will work)
- 3/4 cup sugar
- 3 large eggs
- 2 cups ground blanched almonds
- 1/2 cup potato starch
- Pinch of salt
- 1/2 cup chocolate chips
1. In a large mixing bowl combine oil and sugar and whisk well. Add eggs, whisking one at a time.
2. Sift almonds, potato starch and salt over the wet ingredients, mix well. Add chocolate chips and mix in. Refrigerate the batter for at least one hour or overnight.
3. Preheat oven 300℉, line baking sheet with parchment paper. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle.
5. Bake until lightly browned on the bottom, about 20 minutes.
6. Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. EnJOY as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side.
8. Cool completely on wire racks before serving.