This mandel bread can be stored in an airtight container at room temperature for up to 1 week. The slices can be wrapped in plastic wrap and frozen in a zip-top plastic bag for several months. The recipe can easily be halved or doubled. One online cook described it as “Jewish biscotti.” I love this recipe because it requires no mixer, the dough is easy to work with, and the finished biscuits freeze beautifully.
Printable PDF: Lemon-Glazed Mandle Bread
SERVINGS per original recipe: 24 pieces (full recipe) Tested size: 12 pieces (half recipe)
INGREDIENTS (HALF OR WHOLE RECIPE)
Half Whole
2 ¼ 4 1/2 cups all-purpose flour
½ 1 cup sugar
1 2 teaspoons baking powder
¼ 1/2 teaspoon salt
2 4 large eggs
½ 1 cup avocado oil (you can sub canola or another neutral oil but not olive oil)
½ 1 teaspoon lemon extract (I use ¾ tsp in the half recipe to ramp up the flavor)
1 zest of 2 medium to large lemons (or to taste – I like it super lemony)
DIRECTIONS
1. Preheat the oven to 350 degrees. Have two large-rimmed baking sheets (or one for half recipe) at hand. Cover completely with parchment paper.
2. Whisk together the flour, sugar, baking powder and salt in a mixing bowl.
3. Whisk together the eggs, the oil, and lemon extract in a medium bowl until well incorporated. Whisk in the lemon zest just before adding to dry ingredients.
4. Pour the egg mixture into the flour mixture. Use a wooden spoon to thoroughly combine. NOTE: If the mixture seems too dry, stir in another egg. (I’ve never had to do this with the half recipe.)
5. Use your hands to knead the dough to ensure it is fairly uniform. A little unincorporated flour is fine. Don’t worry about overworking the dough.
6. Divide the dough into quarters (or just two halves), arranging two side by side on each ungreased baking sheet. Shape each section of dough into a rough rectangle 8 to 9 inches long and 1/2 inch high.
7. Bake one sheet at a time for 15 to 20 minutes until the mandelbread rectangles are dry to the touch on top. They will not be cooked through. (I never go over 15 minutes at this stage, but ovens can vary.)
8. Remove from the oven; transfer the parchment paper with both parbaked loaves to a cutting board. Cut each loaf into 6 to 8 equal slices, laying them flat on the baking sheet. Using a ruler, I cut my slices one inch thick, so I often end up getting 14-16 total instead of the 12 in the original recipe.
9. Bake sliced biscuits for 15 minutes or longer, depending on how crisp you like your mandelbread. (I do 17.) Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat with the remaining two halves of dough if you’re making the full recipe.
10. When completely cool, cover with a lemon glaze made from fresh lemon juice and powdered sugar. I make my glaze thick so it’s more like a frosting than a drizzle. I start with the juice of half a lemon and add sugar until I’m happy with the consistency. For the half recipe, I use about ¾ of one lemon at most.
What the mandle bread looks like on the sheet before baking:
What the mandle bread looks like on the cooling rack (pre-glazing):
F. E. Greene 