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Sep 14, 2006 02:28 AM

Mondel Bread - Jewish Biscotti?

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.