Al Fuchsman's Mandel Bread Recipe [ Cooks Recipse ]

Al Fuchsman's Mandel Bread  Recipe [ Cooks Recipse ]

    Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie.


    1 cup canola oil, plus more for greasing the baking sheets (optional)

    5 cups bread flour

    2 tablespoons yellow cornmeal

    1 cup sugar

    1 teaspoon salt

    2 teaspoons baking powder

    1 teaspoon ground cinnamon

    1 cup whole raw unsalted almonds, cut into 3 pieces per nut

    3/4 cup dried cranberries or raisins

    5 large egg whites, plus 1 whole egg

    2 teaspoons almond extract

    2 teaspoons vanilla extract

    1/3 cup water

    Juice of 1 medium lemon or lime (2 to 3 tablespoons)

    Cinnamon-sugar mixture, for sprinkling


    prep: 30 minutes

    total: 1 hour


    large rimmed baking sheets

    large bowl

    medium bowl

    wire rack

    oven mitts

    2 baking sheets


    1. Preheat the oven to 350F. Lightly grease a large rimmed baking sheet with canola oil or nonstick cooking oil spray.

    2. Combine the bread flour, cornmeal, sugar, salt, baking powder, cinnamon, almonds and dried cranberries or raisins in a large bowl.

    3. Combine the egg whites, egg and oil in a separate bowl; blend well. Add the almond and vanilla extracts, water and citrus juice. Add to the bowl of dry ingredients; mix and knead the dough until it achieves the consistency of putty. Divide the dough into 4 equal portions and form them into bars on the baking sheet, roughly 3 inches by 12 inches by 3/4 inches thick, spaced apart so they do not touch. Bake for about 20 minutes, then transfer the pan to a wire rack to cool for about 10 minutes; the bars will be warm and slightly set.

    4. Meanwhile, position an oven rack 4 to 5 inches from the top broiling element and preheat the broiler. Have ready 2 large, same-size baking sheets.

    5. Use a very sharp knife to cut the bars into 1/2-inch or 3/4-inch slices; there should be about 16 to 25 slices per bar. Working in batches, lay the bars flat on a baking sheet (about 36 should fit snugly on 1 sheet) and sprinkle with the cinnamon-sugar mixture. Toast under the broiler for 5 to 8 minutes or until the edges are brown and the sugar has melted. Remove from the oven and carefully place a second baking sheet on top of the toasted slices. Use oven mitts to hold the sheets together and carefully flip over; remove the top baking sheet so that the untoasted second sides of the slices are exposed. Sprinkle with the cinnamon-sugar mixture and return to broil for 5 to 8 minutes. Transfer the slices to a wire rack to cool thoroughly; the slices should be crisp.