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:
- Two standard size baking sheets (also called Half Sheet Pan)
- Parchment paper OR two Silpats
- Cooling Racks
Did you make this recipe? Please give it a star rating below!
Gluten Free Cherry Almond Mandel Bread. A grain free and gluten free Mandelbrot Recipe for Passover that the whole family will love!
- 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
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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.
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Add almond extract and eggs one at a time.
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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.
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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.
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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.
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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.
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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.
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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!
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
Jade says
Cherry and almond are such a good combo and biscotti are so good! I think your husband was spot on with his advice. These are tasty!
Alyssa Brantley says
That is so great to hear! He was – he is a keeper <3
Shari Lynne says
Love this GF Mandel Recipe! Soo delish!
Alyssa Brantley says
Thanks Shari!!
Liz says
The cherries and almonds gave such marvelous flavor and texture to this biscotti! Delicious!!
Alyssa Brantley says
So glad to hear that you loved them!
Gina @Running to the Kitchen says
I will have to try these! They look great!!
EverydayMaven says
Thanks Gina – they are sooo good!
Nicole Hood says
Love that you used cherries in this biscotti!
EverydayMaven says
Thanks Nicole! Yes, New Seasons is amazing!!!
Kimberly @ The Daring Gourmet says
This biscotti sounds awesome – cherry and almond is always a winning combination!
EverydayMaven says
Yes – I love the combo too!
Erin @ Texanerin Baking says
Sort of weird? Haha. Sounds good to me! This looks great.
EverydayMaven says
Thanks Erin! 🙂
Rebecca {foodie with family} says
These are a beautiful sweet for any time; not just Passover! I am going to have to hunt down gf matzoh!
EverydayMaven says
There are now many brands of GF Matzo but I really like Yehuda if you can find it 🙂
John/Kitchen Riffs says
Our local grocery store has an extensive selection of passover goods — you’d be in heaven. Anyway, always fun to rethink a traditional dish, isn’t it? This looks great — good job. Thanks!
EverydayMaven says
That is so awesome! I love remaking these traditional holiday dishes!
Amanda|The Kitcheneer says
This biscotti sounds perfect for Passover or Easter. Especially with coffee!
EverydayMaven says
Yes! My husband dipped much of the first batch into his coffee 😉