Sunday, August 17, 2014


Mandel Bread is not a bread at all but a cookie. It is a Jewish version of an Italian Biscotti cookie. This recipe is based on my Aunt Elke's traditional Mandel Bread recipe that started off with a few simple ingredients. Of course, once I started revising it with gluten free options and healthier fats and sweeteners, it became a bit more involved.

The almond flour and coconut oil that I use to update this recipe definitely gives this simple, rustic cookie a deep and delicious taste!


1/2 cup almond meal
1 1/2 cup gluten free all purpose flour (King Arthur brand)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon Xantham gum
1/2 cup coconut oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sweetener such as coconut palm sugar
1/2 cup chocolate chips
1/2 cup chopped nuts (such as walnuts, pistachios, or almonds)
Pinch of sugar and cinnamon for sprinkling over top

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Do not grease.
  • In a small bowl, whisk together the almond meal, flour, baking powder, salt, cinnamon and Xantham gum. 
  • In a large mixing bowl, beat the coconut oil until creamy. Hint: Wash the bowl in hot water first and dry well before adding the coconut oil. The oil will cream easier if it is little warmer than room temperature. Add the eggs, sugar and vanilla, and blend well.
  • Blend the dry ingredients with the wet ingredients by adding it a little at a time. (I usually add the dry ingredients in thirds until well blended.) Use a rubber spatula to incorporate any of the batter on the sides of the bowl, especially the coconut oil that tends to stick there.
  • Fold in the chocolate chips and nuts.
  • Use your rubber spatula to transfer dough to parchment lined cookie sheet and form into long rectangular shape. Dough will be very wet and sticky. Sprinkle top with a pinch of sugar and cinnamon.
  • Bake in the center rack of your oven until it is golden along the edges and set in the center. Dough will spread even more as it heats up and bakes. 
  • Slip the cookie with the parchment paper off the cookie sheet and let it cool on your counter. (I rest it on my large wooden cutting board.) Let cool for about 15 minutes and while you are waiting, raise the temperature in the oven to 400 degrees.
  • Once the cookie is cool enough to handle, slip the parchment paper out from underneath and set the paper back on the empty cookie sheet.
  • Take a sharp knife and slice the cookie into long strips, like this...
  • Carefully set each cookie strip on its side back onto the parchment lined cookie sheet. It should all fit. You are simply toasting the side of the cookie, it will not spread anymore and you don't have to leave space between them.
  • Bake until toasted, about 5 minutes. This happens quickly so watch the oven carefully. Cool finished cookies on a wire rack. They harden as they cool.
  • I usually store them in the freezer just so I don't eat them every time I pass through the kitchen. (It is so wonderful to have a treat that I can eat again!) They freeze beautifully and happen to be delicious cold.

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