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 mandel bread doily

This legendary heirloom recipe was created by a dear friend who is lovingly known as the "Mandel Bread Queen of Charleston, South Carolina". It is her signature recipe, requested by friends and neighbors. She once entered her recipe in the Pillsbury Bake Off. Had she called it “Biscotti”, her family says she might have won! You'll notice the southern twist. Most traditional mandel bread is made with almonds; this one combines good ole' southern pecans and apricot jam. By the way, the English translation of the German word mandel is almond...but obviously not in the south!


4 cups sifted flour
2 teaspoons baking powder
1 cup sugar 
1 pinch of salt 
1 teaspoon vanilla extract
1 teaspoon almond extract
4 lightly beaten eggs
1/2 cup vegetable oil
2 teaspoons (or more) cinnamon-sugar 

Preheat oven to 350
Sift dry ingredients (flour, sugar, salt, baking powder) into large mixing bowl. Whisk together. Make a well in the center and add beaten eggs, flavorings, and oil. Using dough hook of electric mixer, knead until dough comes away from the sides of the bowl. On a lightly floured board, divide into four sections and roll each piece into a rectangular log shape, about 1/4th inch thick. Spread with apricot preserves, and sprinkle with cinnamon/sugar mixture and chopped pecans. (Do not spread mixture too near the edges). Roll “jelly roll fashion; tuck in the ends, and place on parchment covered cookie sheets. You should have 3-4 rolls.  Bake about  30 minutes until lightly browned. While still warm, slice gently with serrated knife.  Turn each piece over; return to oven and bake about 20 minutes more. Let cool uncovered. 

Recipe: kosher, parve, dessert, heirloom

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