Mandelbroit (Mandel Bread) is a traditional Jewish recipe for a classic biscuit made with almonds and coconut and flavoured with vanilla. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Mandelbroit (Mandel Bread).
Cream together the butter, sugar, vanilla extract, almond extract and salt until light and fluffy then add the eggs one at a time along with 1 tbsp flour, to prevent curdling. Then add the baking powder, coconut and the nuts. Mix to incorporate thoroughly then add the flour and mix well.
Form into a ball and tip out of the bowl. Cut in half then flour a baking tray. On a floured surface shape the two pieces of dough into oval loaves about 25cm long and 8cm wide and 2cm thick. Place on the baking tray and sprinkle generously with cinnamon sugar. Place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for 40 minutes. Remove from the oven and allow to cool for half an hour. Turn your oven down to 160°C (320°F/Gas Mark 3) at this stage.
Slice into sections about 2cm thick and place these on the baking tray. Sprinkle generously with cinnamon sugar once again and place back in the oven. Cook for 15 minutes, until the biscuits dry and harden. Turn the oven off at this point and allow the Mandelbroit to cool in the oven until cold. Place in a sealed container until used.
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