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I searched several different recipe sites and finally settled on making madelbrodt, which translates to “almond bread.” The recipe is from the great blog The Kitchy Kitchen. I also saw madelbrodt called mandelbread, mandelbrot and mondelbrodt. I’m not sure which one is the correct spelling but I can say this, it’s delicious.
It reminded me of biscotti but instead of getting a lot of it’s fat from eggs and butter you use oil. The texture of the madelbrodt reminded me of a sandy cookie but obviously a little harder. The cinnamon sugar did not stick very well to the madelbrodt so I tried a little experiment. I busted out my creme brulee torch and crystallized the sugar. It was delicious, but I unfortunately do not have pictures because I ate the experiment…. 🙂
I hope everyone has a great Hanukkah and fun over these eight crazy nights 🙂 Enjoy!!!
3 extra large eggs - room temperature
1 cup white sugar
1 cup vegetable or canola oil
3 cups all purpose flour - sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon almond extract
1 cup chopped almonds
2/3 cup cinnamon sugar
1/2 cup slivered or finely sliced almonds
Source: The Kitchy Kitchen
Pre-heat the oven to 350 F.
Beat the eggs until light and frothy. Add the sugar, and continue beating until thick and very light in color. Add the flavoring and oil and beat to combine.
Sift the flour, baking powder, and salt together, and add slowly with the mixer on low, about a 1/2 cup at a time. Add the chopped almonds and mix until combined.
Pour the batter into two greased 10 inch bread pans. Bake for 45 minutes at 350 F, or until golden brown and a tooth pick comes out clean after inserted.
Slice the loaf into 1/2 inch slices and place on a baking sheet. Sprinkle with half of the cinnamon-sugar. Bake for ten minutes, then remove, flip, and cover with remaining cinnamon-sugar and sliced almonds. Bake for 10 more minutes.
Let the mandelbrodt cool to room temperature and enjoy!