We brought our girls together to bake up this ultra traditional cookie, Jewish Mandel Bread, one bowl, one spoon, one pan, so easy even an 8 year old can do it. Check it out here:
- Cook Time
- Prep Time
- 15 mandel bread piecesServings
- 1 large egg plus 1 large egg yolk
- ¼ cup sugar
- 1 tablespoon extra virgin olive oil, such as Colavita extra virgin olive oil
- ½ teaspoon vanilla extract
- 1 cup flour of choice (all-purpose, whole wheat, spelt)
- ½ teaspoon baking soda
- ¼ cup or more add-ins of choice (slivered almonds, pecans, chocolate chips, dried fruit, coconut, sprinkles, etc.)
1. Preheat oven to 350°F. Prepare a sheet pan with parchment paper.
2. In a large bowl, beat egg, egg yolk, and sugar until pale. Add olive oil and vanilla, and whisk until combined.
3. Pour flour and then baking soda into the bowl and mix just until moistened. Add almonds, chocolate chips or anything you want, and stir until combined.
4. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle.
5. Bake until lightly browned on the bottom, about 20 minutes.
6. Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. EnJOY as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side.
8. Cool completely on wire racks before serving.