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cookies on a platter with a recipe card

Grandma Margie's Mandebread (Mandelbrot)

Morgan Peaceman
A classic family recipe, this Jewish cookie, mandelbread, is sweet, delicate, and perfect with a cup of coffee at a family gathering.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine Ashkenazi, Eastern European, Jewish
Servings 2 loaves

Equipment

  • 1 hand mixer
  • 1 full size sheet pan
  • 1 mixing bowl
  • 1 kitchen scale
  • measuring spoons and cups
  • parchment paper

Ingredients
  

  • 6 oz butter room temperature
  • 3 large eggs room temperature
  • 200 grams cane sugar 1 cup
  • 1 teaspoon vanilla extract
  • 384 grams all purpose flour 3 cups
  • 3 tablespoon baking powder
  • pinch of salt
  • 1 pkg chocolate chips
  • 1 cup almonds sliced, optional

Instructions
 

  • Preheat the oven to 375º and line a baking sheet with parchment.
  • Cream the butter and sugar together until pale and fluffy, approximately 5 minutes.
  • Add in the eggs one at a time and whisk. Pour in the vanilla and whisk to combine.
  • Pour in the flour, baking soda, and salt and fold in to combine until the flour is just incorporated.
  • To the batter, fold in the chocolate chips and almonds (optional).
  • Form the dough into a large ball. Add a little extra flour to the surface of the ball so it does not become tacky or stick.
  • Divide the dough into two even balls and shape into two loaves on the baking sheet.
  • Place in the oven and bake for 35 minutes. Let cool before slicing. When ready to slice, slice each loaf into 1" pieces.
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