Mandelbread

I love almonds so I guess I would go for the first recipe. Is this a family recipe?

The original recipe was from the Rochester Hadassah cookbook. I think that one called for bits of lemon rind or orange rind, which I loved but my kids did not. It got re-worked over the years into the second one. I made up the top one recently, because I wanted the nuts back in the recipe. You may want to experiment with amounts of flour in the top recipe.

My mother-in-law makes fabulous mandelbread, same ingredients as the second one, but somehow hers tastes so good. We don't know her magic.

Thanks, Leora!
They look delicious, and I especially like the idea of putting chocolate chips on top.

I know that these will be a big hit at the bar mitzvah IY"H!

What a nice recipe! I have made mandelbread the same way but I add two tsp. of anise seed and one tsp. of almond extract to it (my bubbe used anise seed). When the Italian side of me is more into defining it as biscotti, and when making biscotti, I use crushed walnuts instead of almonds.

I also make a biscotti for this time of year (using same basic recipe) with a dash of ginger, cloves, nutmeg and cinnamon, and about 1/2 cup of pureed pumpkin (you can buy it in cans in the grocery store). Yummmmylicious! :)

Lorri, those all sound so good! Especially the crushed cloves.

I used crushed walnuts in a previous version, but my husband said he prefers the crushed almonds. I suppose many different kinds of nuts could be tried.

I like the idea of lemon rind.

I got my biscotti recipes from a Cyprus friend, and tried it.
I will try ur recipes very soon.

A friend of my mother-in-law used to make terrific mandel bread. I asked her for the recipe years ago, but mine never came out as good as hers either. She sometimes sprinkled chocolate chips over it and other times made an indent across the top into which she put apricot jam. The picture of yours looks very yummy. I might give it a try.

My brother loves MandelBread, now that I started making stuff, perhaps I'll try this one out too, he will be so happy.

I've actually never tasted it, cause it always looked like steal bread.

Hope you like feedback as this is the second one within one minute:
I made mandelbrot for Shabbat using the second recipe to which I added 1 tsp of almond extract (maybe I could have put 2) and lemon rind and where I put les vanilla. I followed your instructions to the letter (25 minutes of cooking before slicing) and the result was perfect!

Glad for the feedback, Ilana-Davita! The recipe you picked is the one my son makes often. The original version used lemon rind.