Mandelbread

Mandelbread

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Prep time: 20 minutes

Mandelbread

By Gloria Kobrin Published: July 15, 2015

  • Yield:

  • about 48 slices

Ingredients

  • 1 cup sugar
  • 3 cups flour
  • 1 teaspoon baking powder
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sliced almonds

Equipment

  • electric mixer can be mixed by hand
  • ungreased cookie sheet
  • large spatula
  • cutting board
  • heavy sharp knife
  • 2 cooling racks

Directions

  1. Although you can mix this all up with your hands, I still find it easier to use an electric mixer. Pour sugar, flour and baking powder into bowl of electric mixer. Mix on slow speed for one minute. Make a well in the center and add the oil, eggs and vanilla. Start mixing on slow speed. As dough begins to form, add almonds and increase speed. Mix just until all the ingredients have been incorporated. Don't worry if there are a few dry pieces at the bottom of the bowl You can mix them in with your hands.
  2. Preheat oven to 350 F.
  3. Scrape dough out of bowl onto a flat surface. Divide dough into thirds. Knead each third for one minute. Shape it into a flat loaf about 7 inches long and 1 inch thick and place on cookie sheet. Repeat process with remaining two pieces of dough. Bake 35-45 minutes or until loaves have browned. Remove from oven and cool 15 minutes. Leave oven on.
  4. Using a large spatula, remove loaves from cookie sheet and place on cutting board. Cut loaves into thin slices (a little less than 1/4 inch) and arrange them neatly on cookie sheet. Return cookie sheet to oven and toast slices 10-15 minutes. Remove from oven and cool on racks. Mandelbread may be frozen.

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