Cherry Almond Mandel Bread (Mandelbrot Recipe)

Gluten Free Cherry Almond Mandel Bread. A grain free and gluten free Mandelbrot Recipe for Passover that the whole family will love!

If you celebrate Passover, then you probably know what Kamish Bread or Mandel Bread (Mandlebrot) is. It’s a dry, sort of weird Passover dessert that resembles biscotti but is more crumbly than crunchy and usually really sweet to compensate for the strange combo of flours.

Growing up, we always had chocolate chip Kamish Bread (known as Mandelbrot) at Passover and as good of a cook, as my Mom is, it was always sort of a throwaway dessert for her.

She didn’t like baking with a bevy of unconventional flours for Passover and just went with a standard recipe.

This year I volunteered to take over the Mandel Bread recipe! I decided to tweak the recipe to make them more closely resemble biscotti and to give the flours an upgrade.

Truth is, it was my husband’s idea to really go for the biscotti texture.

After so many years together, he definitely has his Jewish holiday food favorites but will be the first to admit that there are a bunch that need a serious makeover. Gifilte fish anyone? lol

You are going to LOVE these. They are studded with dried cherries and sliced almonds and have a great texture. Perfect Passover dessert or hostess gift!

RECIPE TIPS:

• The eggs and butter need to be room temperature. These cookies will not come out the same if they are cold.
• Trader Joe’s usually has unsulphured, no-color-added dried cherries. If you don’t live near there, I suggest the bulk section of your local natural foods store. Nuts.com, Steve’s Paleo Goods and Woodstock Farms are all good online options!
• You really need to let these cool 1 to 2 hours before baking for the second time. If you have ever made Biscotti before, yes, this is unusual. It is because of the combination of flours and how crumbly these are when warm. Trust me on this and let them cool!
• Once they are baked for the second time and then completely cooled, they are best stored in an air-tight container or cookie tin!

EQUIPMENT:

1. Two standard size baking sheets (also called Half Sheet Pan)
2. Parchment paper OR two Silpats
3. Cooling Racks

Did you make this recipe? Please give it a star rating below!

Mandel Bread Recipe

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

 

Gluten Free Cherry Almond Mandel Bread. A grain free and gluten free Mandelbrot Recipe for Passover that the whole family will love!

Course: Dessert

Cuisine: Jewish

Keyword: gluten free passover recipe, mandelbrot recipe, passover desserts

Servings: 32 biscotti

Calories: 192 kcal

Author: Alyssa Brantley

5 from 5 votes

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Ingredients

• 2 cups coconut palm sugar
• 1/2 pound butter room temperature
• 6 large eggs room temperature
• 1/4 teaspoons almond extract
• 1 3/4 cups blanched almond flour
• 1 cup cassava flour
• 3/4 cup potato starch
• 1/2 teaspoon finely ground sea salt
• 4 ounces dried cherries without sulphur / sulphites
• 4 ounces sliced almonds divided into 2.5 ounces and 1.5 ounces

Instructions

1. In a large mixing bowl, combine room temperature butter (aka soft) with coconut palm sugar. Use a hand mixer or stand mixer to cream together until well incorporated.

   

2. Add almond extract and eggs one at a time.

   

3. Sift almond flour, cassava flour, potato starch, and salt into butter mixture and use the mixer to incorporate.

   Stir in dried cherries and 2.5 ounces of the sliced almonds.

   

4. Place dough in the refrigerator for 15 to 20 minutes.

   While dough is chilling, preheat oven to 350F. Line two baking sheets with parchment paper or Silpats and set aside.

5. Remove dough from fridge and pour half onto each lined baking sheet. Use your hands to form each dough into a long log, the length of the baking sheet, about 4" wide. Use a spatula to even out the top.

   Sprinkle remaining sliced almonds over the top of the formed dough logs.

6. Place both trays into the oven (on separate racks set at 2nd and 4th position). Bake for 15 minutes and rotate the trays. Bake for another 15 minutes.

7. Remove and allow to cool on the tray for 8 to 10 minutes. Use a sharp knife to trim the ends of each log and cut each into 16 pieces.

   

8. Gently remove each piece to a cooling rack and allow to cool for 1 to 2 hours (or more!).
   

   Preheat oven to 350F again. Place mandel bread pieces back onto a baking sheet and bake 10 to 12 minutes per side until browned.

   Remove to a cooling rack and allow to cool completely before serving or storing. Enjoy!
   

   

Nutrition Facts

Mandel Bread Recipe

Amount Per Serving (1 biscotti)

Calories 192 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 54mg18%

Sodium 125mg5%

Potassium 77mg2%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 9g10%

Protein 4g8%

Vitamin A 360IU7%

Vitamin C 0.3mg0%

Calcium 40mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Originally Posted: April 4th, 2017    |    Updated: March 26th, 2019