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Mondel Bread - Jewish Biscotti?

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Does anyone have a traditional recipe for Mondel bread? I'm not sure which nut is used in the recipe. Any tricks for reliable results?


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  1. Mandelbrod = "almond bread" -- it's almonds that are used. There are lots of recipes on the 'net, but I don't have a personal favorite (yet).

    1 Reply
    1. re: Saccade

      True, true, but my mom always made them with walnuts, and they were a family staple for decades. A more modern twist was to add chocolate chips. Sadly, I never was interested enough in baking to get the recipe while she was alive, and now that I do care it's lost. But I think its a pretty simple recipe, no special tricks needed: mix ingredients, bake as a kind of log, slice while warm, rebake the pieces for a short time to dry out a bit.

    2. Actually, it is usualyl not made with almonds at the Jewish bakeries I have been too. Usually it is made with walnut. I also see poppy seed and chocolate chip.

      2 Replies
      1. re: jlq3d3

        All very good I'm sure, but Mandlin means almonds in Yiddish and Mandel Brot is made with almonds. When made with another nut it is a twice baked cookie.

        1. re: faijay

          I too had always thought that Mandelbrot was made with almonds (hey it would make sense). I usually buy it just once a year when I go home to L.A. I went to a very well known Kosher Bakery on Pico Blvd. (I don't remember the name I just know where it is on the corner). Anyway, I asked them what nuts they used in the Mandelbrot and they said Walnuts and that they didn't have Almond ones (I gathered that they don't even make them). Wow! I guess it should really be called Waldnussbrot. I think it is a matter of people sticking by a recipe and not thinking about the meaning or knowing the meaning of the words, kind of like the poor quality of dancing I see at Jewish weddings, even the Hassidic ones I've gone to. Still, bring on the Mandel(Waldnuss)brot. Whatever the nut they use, they are still tasty.

      2. I had an amazing cookie called Almondina the other day. I've found them at specilaty stores, and trader joe's , and they're fantastic! 1/4 inch thin slices of HARD biscotti, made with almonds, fluor, sugar, egg whites raisins, and natural flavors...They are perfect for a no-guilt snack, as the package says. however, they're a little pricey...anyone wannah hazard a guess at the recipe's proportions?

        1. Web surfing a bit further since my OP, I found a recipe that uses a small amount of wheat germ and crushed macadamias to impart a nutty flavor. Since I prefer a slightly softer chew, I won't double bake...I'm going to give it a go this weekend. Thanks for the replies

          1. Without the double bake it is a cookie rather than Mandelbrot. It needs to be crisp (but with lots of butter it shouldn't be really, really tough). But, the biggest rule is to do it the way that pleases you.

            1. Hi! I have my Grandma's recipe at home, and will have to dig it out for you, as I haven't made it in years.

              What I can tell you right now is that she always baked the "loaf" in an old metal ice cube tray, without the dividers, of course. After slicing, she would use a cookie sheet for the 2nd baking.

              1 Reply
              1. re: p.j.

                Thanks p.j., I welcome the recipe!

              2. My grandmother always made them with almonds. I make them with pecans. I bake my loaves on parchment paper on a cookie sheet, and use a fresh piece of paper on the sheet for the second baking. One of the posters above refers to using butter, but I believe it's more common to use vegetable oil. Then you don't have the dairy or meat issue, if kashruth is an issue.

                1. This is my sister-in-law's recipe, it's the only one I make:

                  1 tablespoon almond extract
                  3 cups flour
                  3 eggs
                  1 cup oil
                  1 cup chopped almonds or walnuts
                  1 cut sugar
                  1 teaspoon baking powder
                  12 oz chocolate chips (I use more)

                  Mix all ingredients and shape into 3 loaves (I use plastic gloves). Bake at 350 degrees for 35 minutes. Slice and bake for 5 minutes more.

                  1. That was me about the butter, but I'm not a baker and so I just assumed that the fatty richness was butter. Sorry.

                    1 Reply
                    1. re: ChewFun

                      No problem, ChewFun. There are recipes that call for one or the other, or both. I tried one with butter, but it just didn't have the same flavor, and was indeed heavier. Like everything else, no right or wrong way - it's all a matter of taste.

                    2. This is my grandma's recipe, which I still have yet to make (it's on the list), but is fabulous!


                      3 eggs
                      1cup sugar
                      1 cup oil
                      1 tsp vanilla

                      Combine these first four ingredients in a large bowl

                      Optional.....rind of one orange or lemon and juice of 1/2 lemon
                      ...or...1/2 tsp almond extract....Combine with above.

                      Combine and add to above
                      3 1/2 cups flour
                      2 tsp. baking powder

                      1/2 to 3/4 cup almonds

                      Process the nuts in the food processor, very small but not powdered. Add Last.

                      Divide dough into 4 pieces. Knead each piece with a little flour if necessary to improve texture. Shape into a loaf.
                      Remove to baking sheet (I use a jelly roll pan) ungreased. Leave a
                      little space between rolls because they will spread out and touch each other

                      Bake at 350' for 1/2 hour.

                      Remove each roll, cut into slanted slices, sprinkle with sugar and cinnamon.
                      Return for 10 minutes or until they show slight browning. Cool thoroughly before storing.

                      If you make it, please let me know how it turns out. Thanks!

                      3 Replies
                      1. re: JessWil

                        I made the above mandelbrot and it turned out really good. Impressed everyone at work, who kept asking who made the biscotti. They got their cultural lesson for the day.
                        I added 1 tsp salt. I chilled the dough for about an hour before baking, just cuz.
                        I used slivered almonds because that's what I had. Next time I might toast them a little, and/or use whole almonds for the color of the skins. But with the cinnamon/sugar sprinkled on top they were perfect. I did not add any extract or lemon juice, just vanilla, and don't know that it needs it.
                        Yum! They were so easy - want to make them again now actually.

                        1. re: JessWil

                          I tried this recipe and it turned out well even without the zest, juice, or extract. Next time I'll try it with the almond extract though, I think it would definitely bring up the almond taste. Also, I needed to add slightly more than 3.5 cups of flour to get it less sticky.

                          I have a question about texture though. Is it supposed to be more dry/crumbly than biscotti?

                          1. re: Mmmonica

                            I don't know, that's a good question. I have not much experience with mandelbrot other than my grandma's, so I don't know what is "supposed to be." I remember hers being less dry than mine turned out, so maybe I overbaked them or something. It's supposed to be softer than biscotti (not as much work for the mouth), but I don't know texture-wise other than that.
                            Anyone else?
                            I'm not a big fan of almond flavoring, so I never use it. I like the idea of trying different nuts though, and I am planning on using hazelnuts next time.

                        2. The best mandelbrot I ever had was from a bakery in brooklyn that made them with hazelnuts. Sadly, the bakery is long gone.

                          1 Reply
                          1. re: mshpook

                            That's a great idea though. I use different nuts in baking/cooking a lot, and, as I'm from Oregon, I use hazelnuts all the time. It never occurred to me to put them in mandelbrot though. I think I will do that version next time. Thanks for the idea!

                          2. I haven't thought about mandlebrot for years. It was one of the things my grandmother made that I would nosh on until I got sick from eating too many in one sitting. My friend makes a version of biscotti (he's Italian) that tastes pretty darn close to Nana's. It's funny (in a Proustian sort of way I guess) but if I buy mandlebrot and it's not the taste I remember, I'm hugely disappointed. Same thing with tsimmes.

                            1. I make them every Passover, for the whole family. Everyone at the Seder takes a bag home. You can find my matzoh meal based recipe at http://www.recipesonrails.com/recipes... I usually mix the recipe up with different nuts, and sometimes add cocoa.