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Short Summary
Main recommendation: Make Mandel bread (Mandelbrodt), the Eastern European/Jewish cousin of biscotti, using one bowl, one egg plus one yolk, sugar, oil, flour, baking soda, and any mix-ins you like. The video presents it as a forgiving, measure-free bake that children can help with, and it is served soft and sliced rather than twice-baked.
Key Points
- Mandel bread is described as the Jewish/Eastern European version of Italian biscotti, but it usually has more fat and is not twice-baked.
- The dough is forgiving: the host says it is a "blank canvas" and "doesn't have to be measured" exactly, so flour amounts can be eyeballed.
- Mix-ins are optional and flexible; the group added chocolate chips and dried cherries, and suggested almonds, pecans, cranberries, white chocolate, or dried fruit.
- Flavor options mentioned include almond extract, amaretto, spices, or cocoa powder for a chocolate version.
- The bread is suited to tea (or dipping in tea), while biscotti is typically dipped in coffee.
Details Worth Noting
- Concrete instructions:
- Preheat the oven to 350°F (the host also says 180°C in one instance).
- In one bowl, beat one whole egg plus one egg yolk with about one cup of sugar until creamy yellow; brown or coconut sugar can be substituted.
- Add one tablespoon of good-quality extra virgin olive oil and mix until combined.
- Add pure vanilla extract (imitation is discouraged); add other flavorings if desired.
- Add flour gradually (mix of whole wheat, 70% and white flour was used, and they were short on flour at one point), then add baking soda (the host mentions one-quarter to one-half teaspoon) and mix into a dough.
- Fold in mix-ins such as chocolate chips, nuts, or dried fruit.
- Shape the dough into a log on parchment paper and bake for about 20 minutes until set.
- Let cool, then slice (about 15 pieces from the log were cut, with thinner slices yielding 20 to 25).
- Optionally, lay the slices on their side and bake again to make them crisp like biscotti; the host says this step is not required for a softer bread.
- The host notes the host's mother's recipe is posted on the Joy of Kosher website, to be available within about 24 hours.
- Baking tip: avoid pulling out the parchment paper while handling the hot loaf; leave it in place when slicing.
Bottom Line
Mandel bread is a low-stress, one-bowl bake where the flour can be adjusted freely, and the choice of mix-ins and flavorings is yours; the recipe is also being shared on the Joy of Kosher website.
