Nutty Mandel Bread Recipes

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PASSOVER CHOCO-NUT MANDEL BREAD



Passover Choco-Nut Mandel Bread image

This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.

Provided by springfield70

Categories     Desserts

Time 1h

Yield 24

Number Of Ingredients 9

2 cups white sugar
1 cup unsalted butter, softened
6 eggs
2 ¾ cups matzo cake meal
½ teaspoon salt
¾ cup potato starch
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon cinnamon sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
  • In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
  • Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
  • Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 38.3 g, Cholesterol 66.8 mg, Fat 14.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.8 g, Sodium 69.3 mg, Sugar 20.9 g

BUBBIE RUTH'S MANDEL BREAD



Bubbie Ruth's Mandel Bread image

Traditional Jewish cookie recipe for chocolate chip mandel bread, aka mandelbrot. Bake crisp like biscotti, or soft and tender. Serve with tea or coffee.

Provided by Tori Avey

Categories     Dessert

Time 55m

Number Of Ingredients 9

1 cup vegetable oil
1 cup sugar
3 large eggs
1 tsp pure vanilla extract
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate chips (you can sub chopped nuts, candied fruits, etc.)
Ground cinnamon and granulated sugar for dusting

Steps:

  • Mix together oil and sugar until combined, then add eggs one at a time. After the eggs are combined, add vanilla.
  • Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.Once the dough is smooth and sticky, pour the chocolate chips in and mix.
  • Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.
  • Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows.
  • Bake at 350 for 25 minutes. While mandel bread is baking, in a flat shallow dish, combine ¾ cup of sugar with enough cinnamon to turn the mixture light brown. It's best to eyeball this - it shouldn't be too brown or too white.
  • Take the mandel bread out and turn the oven down to 250 degrees F. Slice the mandel bread into biscotti sized pieces.
  • Roll each cookie into the cinnamon sugar mixture. Put the pieces back on the cookie sheet on their sides.
  • Bake for another 15 minutes until they've achieved the texture you desire. The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don't over-bake, as this cookie tends to dry out quickly. Store in an airtight container.

Nutrition Facts : Calories 90 kcal, Carbohydrate 14 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 35 mg, Sugar 6 g, ServingSize 1 serving

MANDELBROT



Mandelbrot image

Provided by Food Network

Categories     dessert

Time P1DT30m

Number Of Ingredients 9

3 eggs
1 cup oil or butter
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt
3 1/2 cups flour
1 teaspoon baking powder
1 cup chopped natural almonds
Additional options: lemon or orange zest, cocoa, other kinds of nuts, almond extract, cinnamon sugar for dusting

Steps:

  • Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
  • Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.

NUTTY MANDEL BREAD



Nutty Mandel Bread image

Aunt Kate's recipe for mandel bread.

Provided by Jeff

Categories     U.S. Recipes     Jewish

Time 1h15m

Yield 48

Number Of Ingredients 11

1 ½ cups white sugar
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground anise seed
½ teaspoon salt
4 cups all-purpose flour
1 cup chopped pecans
1 cup chopped almonds
½ cup chopped English walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10 1/2 x 15 1/2-inch baking pan.
  • Cream sugar and eggs together using a stand mixer (such as KitchenAid®) fitted with the beater hook. Mix in oil, vanilla extract, baking powder, anise, and salt. Change to the dough hook and beat in flour, pecans, almonds, and walnuts. Spread batter into the prepared pan.
  • Bake in the preheated oven for 30 minutes. Remove from the oven and let cool, about 5 minutes. Leave oven on.
  • Cut into 4x12 rows and turn pieces on their unbaked sides. Return to the oven and continue to bake until brown, 10 to 15 minutes. Flip and bake until the other sides are crisp, 10 to 15 minutes more. Let cool in the pan before serving.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 15.4 g, Cholesterol 11.6 mg, Fat 9.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 39 mg, Sugar 6.6 g

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