Mom's mandelbrodt recipe

Published July 27, 2010 5:01PM (EDT)



  • 4 cups flour (add 1 teaspoon xanthan gum if using gluten free flour)
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 cup sugar
  • Zest of two lemons (more if you really like lemon)
  • 4 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon almond flavoring
  • 1 cup toasted slivered almonds


  1. Preheat oven to 350. Prepare two baking sheets with silpats or parchment. 
  2. In a small bowl combine the lemon zest with the sugar and blend with your fingers. Let sit 15 minutes to infuse flavors. 
  3. In medium bowl combine flour (and xanthan gum if using gf flour) baking powder, salt and mix well with a whisk. 
  4. In a big bowl, combine the sugar with the eggs and whisk until incorporated. Add the flavorings. Start to whisk in the flour and change to a wooden spoon midway. Add the almonds and keep stirring. Once mixed, use your hands and turn the dough a few times making sure all the loose flour is incorporated. It will be slightly sticky. 
  5. Drop the dough ball on a floured board and shape into a log. Cut into four even pieces. Roll between your hands into long logs -- or roll them on the silpat. Pat down until they are about ½ inch tall and 2 inches wide. Place two on each baking sheet.
  6. Let them sit out for about 15 minutes for the dough to develop. Place in oven and immediately turn the temperature to 325. Bake about 40 minutes rotating halfway. 
  7. Cool 15 minutes. Turn oven to 275. Carefully place each log on a cutting board and on the diagonal, using a serrated knife, gently saw into even pieces. Place pieces cut side down on baking sheet and return to the oven. Bake about 30 minutes.
  8. Cool. Store in a cookie tin. 

Bon appétit and happy dunking.

By Lisa Horel

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