Mandelbrat is yiddish for “Almond Bread”. The Mandel Bread that I grew up on somehow lost the almonds. I also just learned that it is traditionally made with oil, not butter, which makes the shelf life longer. So I wouldn’t say Grandma’s Mandel Bread was traditional, but it’s delicious! It’s somewhere between biscotti and a chocolate chip cookie. I have also evolved them to be “healthier” by using whole wheat flour and coconut sugar. Enjoy!
2 sticks grass fed butter, melted
3/4 cup coconut sugar
4 pasture raised eggs
1 cup walnuts, chopped
1 cup chocolate chips, either bittersweet or semisweet (your preferance)
2 tsp baking powder
1/4 tsp salt
3 cups whole wheat flour (or you may 1/2 and 1/2 with white)
coconut oil for greasing
Lightly grease a large baking sheet with coconut oil.
Preheat oven to 350.
In a large mixing bowl, blend sugar and butter together, let cool.
Add 1 egg at a time, mixing as you go.
Stir in nuts, chocolate chips, baking powder and salt.
Stir in flour 1 cup at a time. Should feel thick and heavy. Add more flour if necessary.
Start to use hands to make sure all dough is incorporated.
Separate dough into 6 balls approximately equal in size. Form each ball into a flattened ovals and place on baking sheet.
Bake for 20 minutes, bottoms should start to brown.
Then broil for just a few minutes letting tops brown. (Don’t walk away!)
Remove from oven, and turn temp back to 350.
Slice each oval widthwise into about 1/2 inch strips. At this point, I like to discard (aka eat) the ends so that each slice has good surface area on the sides and can lay flat.
Lay each piece on it’s side on baking sheet (see photo) and bake another 20 minutes until bottoms brown.
Turn back to broil for a few minutes and let tops brown. (Don’t walk away!)
Let cool and try not to eat too many at one time!