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.
Passover Mandel Bread
Servings
20 Servings
Ingredients
- 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
Instructions
- In a large mixing bowl combine oil and sugar and whisk well. Add eggs, whisking one at a time.
- 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.
- 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.
- Bake until lightly browned on the bottom, about 20 minutes.
- 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.
- Cool completely on wire racks before serving.
can you use almond flour instead of blanched almonds?