KosherEye
<<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> Knish - In Search of the Jewish Soul Food <<< o >>> How to Keep that Guac GREEN! <<< o >>>
Bookmark and Share
My Nana's Mandel Bread Recipe PDF Print E-mail

KosherEye.com

Nanas_Mandel_Bread
By Stefanie Bailund–Witty, Culinary Student
at the Center for Kosher Culinary Arts

Ingredients

4 cups flour
2 tsp. baking powder
1-1/2 cup sugar
2 tsp. salt
4 eggs
2 sticks margarine
1-cup almonds, chopped
Cinnamon {for dusting}

Directions

With a hand mixer, cream together the margarine and sugar in a large bowl. Continue mixing and adding one egg at a time.
In a smaller bowl sift together the remaining dry ingredients. Add the dry mixture to the wet and mix until lumps are gone. Add in the almonds.
Chill in the refrigerator for at least an hour.
Preheat oven to 350 F. Prepare a baking sheet with parchment paper, and sprinkle it with cinnamon. Put the dough on a baking sheet and form into a loaf/ log shape. The dough will be very sticky. (I take a piece of wax paper and place it on top of the dough and slightly flatten the dough with a rolling pin, then shape the sides a little.)
Bake in oven for 35-40 minutes. Remove and let cool.
Once cooled slice the loaf width wise, like cutting a loaf of bread. Turn the pieces on their sides and bake again until golden brown, about 25-30 minutes.

Notes

Recipe: kosher, parve, dessert

 
round-facebook round-twitter pinterest round-rss
World Of Judaica