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. 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.

  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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