Mandel Bread

Southern Living
Also called mandelbrot, or almond bread, this treat may be more popularly recognized as Italian biscotti.
about 9 dozen


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4 large eggs
1 1/4 cups sugar, divided
1/4 teaspoon salt
1 cup vegetable oil, divided
3 1/2 cups all-purpose flour, divided
1 cup chopped almonds, toasted and divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
2 tablespoons ground cinnamon


Beat eggs, 1 cup sugar, and salt at medium speed with an electric mixer until blended; add 1/4 cup oil, beating until blended.

Combine 1/4 cup flour and almonds, tossing to coat.

Combine remaining 3 1/4 cups flour, baking powder, and 1/4 teaspoon cinnamon; add to egg mixture alternately with remaining 3/4 cup oil, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts and toasted almond mixture.

Divide dough into 8 portions; shape each portion into an 8- x 3-inch log on lightly greased baking sheets (4 logs may be placed crosswise on each of 2 baking sheets). Stir together remaining 1/4 cup sugar and 2 tablespoons cinnamon; sprinkle evenly over logs.

Bake at 350° for 25 minutes or until lightly browned. Remove to wire racks to cool. Cut diagonally into 1/2-inch-thick slices. Lay slices flat on baking sheets.

Bake at 350° for 8 minutes; turn slices over, and bake 5 more minutes. Remove to wire racks to cool.

Created date

October 2003