Mandelbrot | Mandel Bread | Eggless Almond Biscotti

A popular Jewish biscotti prepared with almonds. This double baked bread loaf is popular known as Mandel Bread or Mandelbrot.

I am going to share one of our favorite recipes today. It’s the Mandelbrot (in Yiddish) or Mandel Bread (in English). The name might sound different, but it’s the nothing but simple almond bread. It is one of the famous Jewish cookies. In Yiddish, Mandel means almond and brot means bread. It’s twice baked bread, and the crunchier exterior makes it more similar to biscotti. Today I am going to share the Eggless version of the almond biscotti.

As I mentioned in yesterday’s recipe, when you pick hard BM themes, you got to keep your eyes and ears open. I came across this recipe in the Baking Challenge show of food network during Christmas. One of the chefs tried a lot of Jewish recipes, and I liked the ingredients that went in. That’s when I started to explore more about the Jewish cuisine and picked few recipes for this marathon, and one of the recipes is this Mandelbrot cookie.

I know this cookie is pretty popular in the US too, but they prepare it with chocolate chips. I wanted to try the traditional almond-based one and finally stumbled upon this recipe. But I did not follow the recipe procedure, but I did refer it to note down the base ingredients. As always I replaced eggs but this time with flax meal. It adds great texture to the recipe and also provides the sufficient binding.

Perfect Pair for Coffee and Tea

The original recipe calls for almond extract, but as I had almond butter in my pantry, I went with that.  We never thought we would fall in love with these biscotti and crave for it every day. No, seriously I am not exaggerating. After Ice cream bread, this is one of the recipes that I am baking quite often these days.

The crunchy exterior with soft interior with the almonds and walnuts with the flavor of vanilla and almond makes this cookie perfect pair for coffee and tea. (My personal choice is tea)  If you are planning a tea party or get together, this is a perfect make ahead dessert and believe me no one can eat just one. ;-) Between can you believe we are halfway through the marathon? 13 down and 13 more to go. 

Without any further ado, here is the recap from previous marathons and then the recipe. The printable recipe is at the bottom.

• 2015 | Day 13 – No knead wheat bread
• 2016 | Day 13 – Murungai Kootu
• 2017 | Day 13 – M | Mandelbrot

Mandelbrot or Mandel Bread Recipe

Ingredients:

Dry Ingredients:

• All purpose flour – 1 cup
• Baking Powder – ½ tsp
• Baking Soda – ¼ tsp
• Sugar – ⅓ cup

Wet Ingredients:

• Canola Oil – ¼ cup
• Almond Butter – 1 tbsp
• Vanilla essence – ½ tsp
• Lime Zest – ½ tsp (optional)
• Chopped Almonds / Walnuts – ¼ cup

Egg Replacer:

• Water – 3 tbsps
• Flax Meal – 1 tbsp

Prep-Work:

• Flax Egg: Mix 1 tbsp of flax meal with 3 tbsps of water and set aside for 10 minutes.
• Sieve the APF and set aside.
• Chop the almonds and walnuts.

Steps:

• Combine the oil, almond butter, vanilla essence, lemon zest and flax egg and mix well.
• To the sieved APF, add the sugar, baking powder and baking soda and mix well.

• Now combine the dry ingredients and wet ingredients together.

• Bring it all together and form a dough. Add the chopped nuts and fold in.
• Now wrap this with cling film and refrigerate dough for 1 hour.
• After one hour, remove the cling film and on floured surface, shape into a narrow loaf.

• Preheat oven to 350° degrees F.
• Transfer the loaf to a baking tray lined with parchment paper.
• Bake it at 350 deg F for 25 minutes.
• Remove it from the oven and slice diagonally while hot.

• Now increase the oven temperature to 400 deg F.
• Place slices back on the baking tray and bake for 3 minutes on each side.

Let it cool before storing in an airtight container. So far I have stored these cookies for up to 1 week.

Notes:

• You can add nuts of your choice. Also, you can replace it with chocolate chips.
• Instead of almond butter, you can use almond extract.
• Refrigerating the dough for at least one hour is important. That helps in the flavor to gel nicely.
• For this recipe, you need one egg. So you can use the egg replacer accordingly. Flax meal works well for this recipe, but store-bought egg replacer or apple sauce might work as well.
  Adjust the sugar as per your preference.

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5 from 1 vote

Mandelbrot | Mandel Bread | Eggless Almond Biscotti

A popular Jewish biscotti prepared with almonds. This double baked bread loaf is popular known as Mandel bread or Mandelbrot.

Prep Time1 hr 20 mins

Cook Time31 mins

Total Time1 hr 51 mins

Course: Snack

Cuisine: Jewish

Servings: 4

Calories: 389kcal

Author: Srividhya G

Ingredients

Dry Ingredients

• ▢ 1 cup All purpose flour
• ▢ ½ tsp Baking Powder
• ▢ ¼ tsp Baking Soda
• ▢ ⅓ cup Sugar

Wet Ingredients

• ▢ ¼ cup Canola Oil
• ▢ 1 tbsp Almond Butter
• ▢ ½ tsp Vanilla essence
• ▢ ½ tsp Lime Zest
• ▢ ¼ cup Chopped Almonds / Walnuts

Egg Replacer

• ▢ 3 tbsps Water
• ▢ 1 tbsp Flax Meal

Instructions

Prep-Work

• Flax Egg: Mix 1 tbsp of flax meal with 3 tbsps of water and set aside for 10 minutes.
• Sieve the APF and set aside.
• Chop the almonds and walnuts.

Steps

• Combine the oil, almond butter, vanilla essence, lime zest and flax egg and mix well.
• To the sieved APF, add the sugar, baking powder and baking soda and mix well.
• Now combine the dry ingredients and wet ingredients together.
• Bring it all together and form a dough. Add the chopped nuts and fold in.
• Now wrap this with cling film and refrigerate dough for 1 hour.
• After one hour, remove the cling film and on floured surface, shape into a narrow loaf.
• Preheat oven to 350° degrees F.
• Transfer the loaf to a baking tray lined with parchment paper.
• Bake it at 350 deg F for 25 minutes.
• Remove it from the oven and slice diagonally while hot.
• Now increase the oven temperature to 400 deg F.
• Place slices back on the baking tray and bake for 3 minutes on each side.
• Let it cool before storing in an airtight container. So far I have stored these cookies for up to 1 week.

Notes

• You can add nuts of your choice. Also, you can replace it with chocolate chips.
• Instead of almond butter, you can use almond extract.
• Refrigerating the dough for at least one hour is important. That helps in the flavor to gel nicely.
• For this recipe, you need one egg. So you can use the egg replacer accordingly.
• Flax meal works well for this recipe, but store-bought egg replacer or apple sauce might work as well.
• Adjust the sugar as per your preference.

Nutrition

Calories: 389kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 2g | Sodium: 142mg | Potassium: 141mg | Fiber: 3g | Sugar: 17g | Calcium: 80mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.

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