Almond Mandel bread Recipe

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These sliced nut cookies are sometimes called “Jewish biscotti.”

Yield: 50–60 slices

Preparation Time: 35 minutes

Start to Finish Time: 55 minutes

• 9 tablespoons unsalted butter, at room temperature
• 1-1/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons almond extract
• 3 cups all-purpose flour, plus extra for work surface
• 1 teaspoon table salt
• 2-1/4 teaspoons baking powder
• 1 cup chopped blanched almonds
• Cinnamon sugar (3 tablespoons sugar combined with 2 teaspoons ground cinnamon)

Preheat oven to 375°. Mix butter at medium speed until smooth. Slowly add sugar; continue mixing until light and creamy. Add eggs, vanilla extract, almond extract, flour, salt, baking powder, and almonds; mix well. Pour out dough onto a floured countertop. Form into three 1-inch-high loaves; transfer onto parchment-lined sheets. Dust with cinnamon sugar and bake about 20 minutes, until lightly browned. Turn oven down to 350°. When cool, cut loaves into 1-inch slices. Lay slices on their sides and toast lightly, 5–10 minutes.