About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Rachel G says

    5 stars
    Favorite Recipe. It’s just like my Moms. Lost her a few years ago, and preparing these brings find memories ❤️

  2. Beverly Butera says

    5 stars
    Every year I try a new Christmas cookie recipe. I came across this recipe and decided to give it go. All I can say is THANK YOU BUBBIE RUTH! These are so delicious, I’ve made them twice already. This is a definite keeper, made them exactly as the recipe states. Simple, delish, perfect.

  3. Susan says

    5 stars
    These are just right – not too sweet. I decided to give them a try and added 1/2 c of chopped toasted almonds and 1/2 c chocolate chips. The recipe is easy to follow. Next time I will use my stand mixer. My hand held mixer isn’t up to the thickness of the batter. Also, my oven runs a bit hot so I did the second bake time at 10 minutes.
    Perfection with a good cup of coffee. Thanks.

  4. Peter Edwards says

    They tasted great. However, they broke up and crumbled from the start. This was even before baking. What should I have done to prevent them being too crumbly?

    • Tori Avey says

      That’s odd, I’ve never had it happen with this recipe. Sounds like not enough liquid in the dough. Did you use large size eggs, and add the whole cup of vegetable oil?

  5. Mark Bender says

    5 stars
    Thank you! Happily I saw your recipe, had a craving,the ingredients, and the time to give it a try. FABULOUS results! I wouldn’t change a thing. I will consider using a bit of Anise on one of the loaves next time to impart an Italian taste as well.

  6. Zoey says

    5 stars
    I made this for the first time ever for Yom Kippur and it was a HUGE hit! The recipe was easy to follow and it turned out amazing. I did cut the initial baking time down to 20 mins at 350 then just an additional 5 at 250 and they were crunchy on the outside and soft on the inside. I can’t wait to make again. Thanks so much for sharing the recipe!

  7. Yvonne says

    Hello, I want to make the Mandel Bread but I want to use my kitchen scale. I notice that the recipe says that 1 cup of vegetable oil is 218 ml.. I thought 1 cup is 250 ml.?

    • Tori Avey says

      Hi Yvonne, those measurements are auto-calculated by the recipe system I use on my site. I cannot advise on the calculations. If you prefer, you may use another metric calculator, there are many available online.

  8. Anna Bucciarelli says

    5 stars
    I am so gad to see this recipe! I cannot wait to try it. My dear friend always supplied me with Mandel but never got around to jotting down the recipe., She died a few years ago and her recipe went with her sadly. I have seen Mandel in supermarkets occasionally but they could not complete with hers ever. So I thank you sincerely for this one. I will tell you, something you probably already know, this recipe is very similar to my Italian Biscotti recipe – there are as many variations as there are regions in Italy but I keep mine simple. I will be so glad to add your Bubbie’s Mandel to my holiday gift packages. Love the sweet story you tell about her. Stay safe!

  9. Jodye says

    5 stars
    Great recipe, thank you! Made my first batch last week and it turned out exactly how I remember my Bubbie making mandel bread (but my family calls it Kamish bread).

  10. Natalie says

    5 stars
    Great recipe Tori! I used coconut oil for the oil and they turned out great! Very flavorful and they sliced beautifully.

  11. Lori says

    5 stars
    I’ve been making mandelbrodt with minor variations of this recipe for years. It’s one of my family’s favorite cookies but this is the first time I saw an instruction to turn down the oven temperature so significantly for the second baking. What a difference! These were perfectly (lightly) browned and a huge hit!

  12. Lisa Greenberg Cannon says

    5 stars
    Just made my first batch of mundle bread! They came out great! It was a fun and very easy recipe! Thank you for the wonderful recipe!

  13. cindy iacono says

    How do you keep them from breaking apart when you slice them before baking again? I follow the recipe exactly, tastes delicious but not very pretty.

    • Beth says

      I make thick slices, and use the edge of a metal spatula to cut the pieces. That helps!

    • Barbara says

      Could you be slicing them too soon? I have been making this exact recipe for years with no problem. If you make these again let the loaves cool a bit before slicing.

  14. sheila eller says

    Oops..I forgot to mention fresh orange rind in my last message. I teas orange extract, 2 TBL orange rind and 1 cup cranberries.. sorry ..This makes a fragrant and yummy mandebread

  15. Sheila Eller says

    5 stars
    I am using orange extract instead of vanilla and dried cranberries instead of chocolate chips. Absolutely amazing and fragrant!! Thanks so much for this wonderful recipe!

  16. Lainie says

    Thanks for the recipe, may I suggest adding the rind of one (organically grown) orange and some of the juice. My Bubbie was a fantastic baker but I could never get exact amounts from her, and that’s pretty much my method now as well. Makes it difficult to share actual recipes, so it’s more about sharing baking ideas.

    • Cathy Neal says

      Ah yes… I have my grandmother Hattie’s metal recipe file with at least 4 recipes for Mandelbrod; each is missing either quantities, directions, time or temperature!!! That is what brought me here today…perhaps once I’ve had success I’ll make some notes and go from there. BTW – she was a fantastic baker as was my mom.

  17. Susie Simerly says

    I just found your website while searching for Mandelbrot recipes. I’m using my own Bubbie’s recipe, but I haven’t made it in years! My Bubbie’s recipe calls for making the dough into 7 strips. It uses 4 eggs and 1 cup of walnuts. Will try it with almonds next time. Truly enjoyed reading about the history as well as the comments.
    Mine already in the oven but I’ll try Beth’s recipe next time. Loved all the comments. This is definitely one recipe that brings out only the best of memories. Thanks so much.

  18. Nori says

    5 stars
    Great recipe, I use half chopped almonds, half chocolate chips and a little almond extract . Parve and easy to make. Everybody loves it and it makes a large amount.

  19. Mary Ayres says

    I have a recipe that came from my mother. She worked in a Jewish meat market in Albany, NY in the 1940’s. A woman there gave her a recipe for Mandelbrieter. It is a little different then your recipe calling for 4 eggs combined with 1 cup of sugar. Then you add 4 TB of Crisco or other shortening of your choice and 2 tsp of almond flavoring. I fold in a whole jar of maraschino cherries drained and cut into quarters, and a cup of toasted slivered almonds. Flour and baking powder come last. It forms a very sticky dough like yours looks. However here is where it gets interesting, because I believe you are making it wrong. My mom always always used a cut up brown grocery bag, but I use parchment now. You put a good couple cups of flour on the bag, then spread half you dough out length wise in the flour being sure to cover the dough completely, because now you are going to lift the bag and roll it back and forth over to the edge and then let it roll out onto your cookie sheet! There will be lots of flour and that is okay. It should take up the length of the cookie sheet. You use the rest of the dough and make another roll. Bake for 20 minutes at 350 degrees. They will come out nice and brown, and very moist. We slice it on a diagonal, so it looks like biscotti, but it is soft! I have never seen this recreated anywhere other then my mom’s kitchen. It is very difficult to make if you don’t watch how it is done! I just taught my son how to do it, as I will not be around forever!

    • Tori Avey says

      Hi Mary, mandel bread is typically made to have a biscotti-like texture. To make soft mandel, you simply bake it for less time on the second bake. The technique you share is interesting and I’m sure people will appreciate reading about it. However, I would hesitate to say that any family recipe is “wrong” simply because it has a different technique. This recipe has been in Brina’s family for generations, so to her family it is “right,” just as your technique is “right” for your family. Very glad you are passing the recipe down through the generations, that is important!

    • Mike says

      Yes, this is what I had growing up as well. Mandel bread was always a thick cake like consistency, I miss it so thank you! I wonder if it was a regional difference in the US? I’m from NY.

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