56 | AUGUST 15 • 2024
M
y bubbie was an expert
mandel bread baker, as
I am sure many of yours
were, too! I can still remember
the warmth of her kitchen and
the sweet aroma that
filled the air when
she baked. Inspired
by her traditional
recipe, I decided to
take a new spin on
this classic treat.
The result? A rich
and chocolatey
Brownie Mandel Bread. Imagine
the delightful crunch of brownie
brittle, and you’ll have an idea of
the indulgence that awaits you.
Add chocolate chips, nuts
or whatever your family loves
to make it uniquely yours. I
especially love to dip mine in
chocolate for an extra special
treat. It brings me back to those
cozy afternoons in Bubbie’s
kitchen, surrounded by love
and the promise of something
delicious.
BROWNIE MANDEL
BREAD RECIPE
Ingredients
Dough:
2 cups vegetable oil
2¼ cups sugar
7 large eggs
2 teaspoons pure vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup cocoa powder
1 cup mini chocolate chips (for mixing
into dough)
Instructions
Preheat your oven to 350°F
(175°C).
In a large mixing bowl,
combine the vegetable oil and
sugar until well mixed. Add the
eggs one at a time, mixing well
after each addition. Stir in the
vanilla extract.
Combine the dry ingredients
in a separate bowl, mix the
flour, baking powder and salt.
Gradually add the dry ingredients
to the sugar and egg mixture,
mixing until a smooth, sticky
dough forms.
Divide the dough in two and
flavor by adding in the chocolate
chips or, for a chocolate version,
mix cocoa powder into the
dough. Cover the dough with
plastic wrap and refrigerate for
about an hour.
To form the dough, lightly
oil your hands and form two
long rows with the dough on a
parchment-lined cookie sheet.
Each strip should be 3-4 inches
wide, allowing space between for
spreading
Bake the dough strips for 25
minutes.
Reduce the oven temperature
to 300°. Slice the mandel
bread into biscotti-sized pieces
and place them back on the
cookie sheet, laying them on
their sides. Bake for another 15
minutes or until they reach your
desired level of crispiness. Note
that larger slices may require
additional baking time. Be careful
not to over-bake, as the cookies
can dry out quickly.
Allow the mandel bread to cool
completely. Store in an airtight
container to maintain freshness.
Enjoy your delicious
homemade mandel bread with a
cup of coffee or tea!
A Twist on
Bubbie’s Mandel Bread
Bubbie’s Mandel Bread
WEEKLY RECIPE
ARTS&LIFE
Pam Turkin
Contributing
Writer
SCAN
THE
QR CODE
HAVE
HAVE
AN
AN
EVENT?
EVENT?
POST IT
POST IT
FOR FREE
FOR FREE
ON
ON
thejewishnews.com
thejewishnews.com