Mandelbread 24.000

Deb Lindsey for The Washington Post

Staff Favorites Jun 11, 2014

Chewy, crunchy, full of nuts and/or fruit and/or chocolate, this non-dairy/pareve mandelbread recipe is versatile and adaptable to many tastes. It's simple to put together and makes a great project for kids, who can help mix the dough and pat it onto the baking sheets. That's how Food section staffer Becky Krystal learned how to make her grandparents' recipe.

The recipe can easily be halved or doubled.

Make Ahead: The mandelbread 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.

24 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 pieces

  • 4 1/2 cups all-purpose flour (may replace up to 1 cup with an equal amount of whole-wheat flour or white whole-wheat flour)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 to 1 1/2 cups chopped nuts, chocolate chips, dried fruit or other mix-ins of your choice (chop as needed)
  • 4 or 5 large eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract or almond extract, or a combination


Preheat the oven to 350 degrees. Have two large rimmed baking sheets at hand.

Whisk together the flour, sugar, baking powder and salt in a mixing bowl. Stir in the nuts, chocolate chips, dried fruit or other mix-ins.

Whisk together 4 of the eggs, the oil and the vanilla or almond extract in a medium bowl until well incorporated.

Pour the egg mixture into the flour mixture; use a wooden spoon to thoroughly combine. If the mixture seems too dry, stir in the remaining egg. You might need to 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.

Divide the dough into quarters, arranging two of them side by side on each (ungreased) baking sheet. Shape each section of dough into an oval 8 to 9 inches long and about 1/2 inch high.

Bake one sheet at a time for 15 to 20 minutes, until the mandelbread loaves are dry to the touch on top. They will not be cooked through.

Remove from the oven; transfer each parbaked loaf to a cutting board. Cut each loaf into 6 equal slices, laying them flat on the baking sheet. Bake for 15 minutes or longer, depending on how crisp you like your mandelbread. Cool on the baking sheet for a few minutes before transferring the slices to a wire rack to cool completely.

Repeat with the remaining loaves.

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Recipe Source

From Food section editorial aide Becky Krystal.

Tested by Becky Krystal.

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