Mandel Bread: the Jewish Biscotti

I met a friend for lunch today who’s part owner of what I think is the best Jewish bakery in Toronto, the Harbord Bakery. No one (I know) can resist their chocolate babka, cheese danish, rugelach, poppy seed cookies or sour cream coffee cakes. And there's no reason they should, I say.

When I asked my friend if she still enjoyed eating pastries after so many years in a bakery, she admitted, “I’m not one for drinking coffee without a ‘little something’ to go with it.” I understood. Neither am I. My friend Lupe was the same way. She loved her dark brewed espressos and cappuccinos almost as much as the not-too-sweet ‘little somethings’ she had with them. 

I’m with Lupe. Little somethings shouldn’t be too sweet. Fortunately, I have the perfect recipe. It’s for Mandel Bread, the Jewish version of biscotti, the perfect accompaniment to whatever. Lupe loved them. I loved Lupe. So all the ducks are in order here.

Mandel Bread isn’t hard to make, but it is a little finicky because you have to bake it twice. The first time you bake a dough in thick logs. Once baked, you cut them into slices, lay them on their side, and bake them again until they’re perfectly crisp (and great for dunking).

There are thousands of mandel bread recipes out there, but I like the way this one turns out. If the batter is a little too gooey to work with when you’re making logs, just add more flour. The recipe is pretty forgiving. You want more almonds?  Throw them in. Want to add some finely diced dried apricots, cherries or cranberries for colour? Throw them in, too.

This was my mother’s recipe. It pleases me to share it with the cyberworld, a world she never entered – until now.

Belle’s Mandel Bread

3 eggs

1 cup oil

2 t. baking powder

¾ slivered or chopped almonds

optional generous handful of diced dried apricots, cherries or cranberries or chocolate chips

1 cup sugar

pinch salt

3 ½ cups flour

1 t. cinnamon

½ t. almond extract

Beat eggs, oil, sugar and salt amd extract. Combine flour, baking powder, nuts (and fruits and cinammon. Combine two mixtures and mix well. Form into 4 logs. Place on greased baking sheet (or lined with parchment paper. Bake at 325 for 45 minutes (or until lightly browned). Cut in diagonal slices. Lay them on their side and bake again for another 10 – 15 until crisp. Cool. Enjoy!

And here's a link to another food site with mandel bread recipes. But try mine first!

Mandel Bread