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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Comments

  1. mike goldberg says

    5 stars
    my go-to recipe when i need to cheer someone up — my 91 year old mother says they are the best she’s ever had. i make adjustments with walnuts, pecans, hazelnuts, white chocolate, dark chocolate… almond essence — the recipe NEVER fails. well done, thanks for sharing it! Mike

  2. Susan says

    Truly delicious! I made mine gluten free & used chopped almonds instead of chocolate chip. Thank you so much for this recipe

  3. Lee says

    Hi! Thanks for your recipe 🙂

    My mandel bread didn’t seem to rise as nicely. Does this have to do with over- mixing the dough? Flattening the dough when forming the logs? The latter seems the most obvious – any further guidance on that step would be awesome.
    Thanks!

  4. Lori Anderson says

    Just wondering if you think using almond flour and sugar substitute (Stevia) would work? I’m not on a Keto diet, but trying to cut down on carbs and calories.

    • Mariam Bernstein says

      5 stars
      Hi, Lori – I just tried this recipe for the first time, doing both those things – and they are fabulous! I used:
      1/2 regular sugar and 1/2 splenda;
      1 cup finely ground almonds (close to almond flour) and 2 cups regular flour

      I also food processed the chocolate chips a bit for a finer texture. All 3 worked beautifully. If you experiment with more splenda and/or almond flour, please let me know!

  5. Sherry says

    We use the same Mandelbrot recipe except I don’t use my mixer the way you do. Can’t wait to try it your way. My cookies will be so much easier to form the dough. Thanks

  6. Sher says

    5 stars
    Great recipe! My grandmother made this, and this tastes like childhood to me. NEVER with chocolate chips or other sweets, only nuts.

  7. Barbara J says

    5 stars
    My first time for mandel bread. I didn’t roll them in sugar/cinnamon, and they were still tasty. Mine were dry, but that’s what I wanted for dipping into tea. Now I can start to have fun; I plan to make orange zest, almonds, and cranberries.

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