• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Blogging Marathon » Mandelbrot | Mandel Bread | Eggless Almond Biscotti

    Mandelbrot | Mandel Bread | Eggless Almond Biscotti

    Posted on April 15, 2017 · Last Updated on December 7, 2021 · By Srividhya G · 24 Comments

    161 shares
    • Share
    • Tweet
    • Reddit
    Jump to Recipe Card

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

    Mandelbrot or Mandel Bread served on a piece of parchment paper with four almonds

    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. 

    Mandelbrot or Mandel Bread ready with three biscotti on top of other four in a white plate

    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:

    Mixing flax meal with water

    • 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:

    Combining the oil, almond butter, vanilla essence, lemon zest and flax egg

    • 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.

    Combining the dry ingredients and wet ingredients

    • 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.

    Shaping 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.

    Removing the loaf from the oven and slicing it 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.

    Placing slices back on the baking tray

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

    Mandelbrot or Mandel Bread in a white plate next to a red jar with a spoon hanging off the side of it

    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.
    Mandelbrot | Mandel Bread | Eggless Almond Biscotti
    Pin Recipe Print Recipe
    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

    Bake around the world banner

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

    Enjoying Mandelbrot or Mandel Bread? You will love these, too:

    • Indian Gooseberry Pickle | Nellikai Oorugai
    • Mushroom Masala
    • Rotimatic Pizza
    • Pattanam Pakoda | Patnam Pakodi | Medhu Pakoda
    • Green Bean Casserole
    161 shares
    • Share
    • Tweet
    • Reddit

    Filed Under: Blogging Marathon, Eggless Cookies Tagged With: almond biscotti recipe, almond biscottis, almond cookies, biscotti recipe, Blogging Marathon, double baked biscotti, eggless, Eggless Almond Biscotti, eggless mandelbrot, homemade mandelbrot, how to prepare mandelbrot cookies, jewish recipes, Mandel Bread, Mandelbrot, mandelbrot recipe

    Reader Interactions

    Comments

    1. Rajani says

      August 26, 2019 at 3:51 am

      These biscottis are so full of flavour and add-on goodness of flaxseed…Will definitely try today..

      Reply
      • Srividhya G says

        August 26, 2019 at 2:50 pm

        Thanks. Hope you all like it. Let me know how it turned out.

        Reply
    2. Sandhya Ramakrishnan says

      June 08, 2017 at 9:49 pm

      Biscotti any time of the day! What a flavorful treat this is and I love to bake this when traveling!

      Reply
      • Srividhya G says

        June 09, 2017 at 12:39 pm

        Thanks Sandhya

        Reply
    3. pumpkinfarmfood says

      May 29, 2017 at 1:01 am

      love to eat biscottis and my family loves them a lot too…yours look very tempting

      Reply
      • Srividhya G says

        May 30, 2017 at 8:14 am

        Thank you.

        Reply
    4. Sharmila - The Happie Friends Potpourri Corner says

      May 27, 2017 at 3:26 am

      Love almond in any bakes.. This biscotti’s are just perfect and perfect for a cup of tea :)

      Reply
      • Srividhya G says

        May 30, 2017 at 8:45 am

        oh yeah very true.

        Reply
    5. Pavani says

      May 12, 2017 at 5:44 pm

      Beautifully baked almond cookies Vidhya. They look so crispy, crunchy and delicious.

      Reply
      • Srividhya G says

        May 12, 2017 at 7:02 pm

        Thanks much.

        Reply
    6. Srivalli Jetti says

      April 24, 2017 at 2:07 am

      Srividhya, wonderful choice for M and I love how these biscottis look..I am liking the fact that you are also so keening checking out dishes all the time..lol

      Reply
      • Srividhya G says

        April 24, 2017 at 8:19 am

        he he Thanks Valli.

        Reply
    7. Harini-Jaya R says

      April 17, 2017 at 6:12 pm

      I have baked different varieties of biscotti and to this day, almond biscotti is my personal fav. These look perfect for an evening snack!

      Reply
      • Srividhya G says

        April 18, 2017 at 2:15 pm

        oh yeah.. love that almond flavor. Thanks Harini.

        Reply
    8. cookingwithsapana says

      April 16, 2017 at 10:25 am

      I would love to dunkin those biscotti with my tea. They looks so crispy and delicious.

      Reply
      • Srividhya G says

        April 16, 2017 at 6:32 pm

        :-) Thanks Sapana

        Reply
    9. Sowmya:) says

      April 16, 2017 at 6:24 am

      The biscottis look crisp and delicious! Glad it is an eggless version….will try this asap!

      Reply
      • Srividhya G says

        April 16, 2017 at 6:37 pm

        Thanks Sowmya. Glad you liked it.

        Reply
    10. Namratha says

      April 15, 2017 at 8:35 pm

      Wow these do look very similar to Biscotti! It’s amazing you saw this on tv and followed it up. I’ve been catching up on the great British baking show and it’s like a hands on tutorial, since most of the bakes on there are on my list currently :D

      Reply
      • Srividhya G says

        April 16, 2017 at 6:40 pm

        I have to see that show.. I just follow food network US.. :-) Thanks Namratha

        Reply
    11. vaishalisabnani says

      April 15, 2017 at 5:38 pm

      The biscottis always remind me of our Indian rusks! Almond Biscotti looks beautifully baked ,these would be just perfect with a hot cup of tea or coffee.

      Reply
      • Srividhya G says

        April 16, 2017 at 6:45 pm

        Yup.. I totally agree. I thought the same thing too. Love how these foods are intertwined. Thanks Vaishali.

        Reply
    12. Priya Suresh says

      April 15, 2017 at 9:50 am

      How delicious and crisp those almond biscottis looks. Feel like munching some with a cup of coffee or tea.

      Reply
      • Srividhya G says

        April 16, 2017 at 6:51 pm

        :-) I wish I could send some.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Tofu Scramble | Scrambled Tofu Breakfast Burrito
    • Pesto Mozzarella Sandwich
    • Sweet Corn and Steel Cut Oats Soup
    • Easy Cream Cheese Pasta with Broccoli
    • Aloo Masoor Dal | Potato With Red Lentils
    • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com