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Gluten Free Cherry Almond Mandel Bread. A grain free and gluten free Mandelbrot Recipe for Passover that the whole family will love!
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.
Add almond extract and eggs one at a time.
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.
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.
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.
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.
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.
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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.