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Traditional Jewish mandelbrot recipe
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Honey-sweetened almond bread filled with dates and currants, topped with a honey drizzle.
Ingredients:
  • 80g dried date
  • 75g currants
  • 160g almond
  • 3 eggs, beaten
  • 125ml honey
  • 125g unsalted butter, melted, cooled
  • Finely grated zest of 1 orange
  • Drop of vanilla extract
  • 410g plain flour
  • 8.00 gm baking powder
Instructions:
  • Preheat your oven to 175ºC, then prepare a baking tray by lining it with baking paper.
  • In the bowl of an electric mixer, combine eggs, honey, and butter, and beat until light and fluffy. Mix in zest and vanilla extract. Gradually add flour, baking powder, and a pinch of salt, then incorporate almonds, dates, and currants until a dough forms. Divide the dough in half and shape into small logs. Bake in the oven for 25-30 minutes until golden brown and firm.
  • Take out of the oven and let cool for a bit. Slice the logs into 15 pieces that are 1cm wide and arrange them on 2 baking trays. Bake for another 15 minutes, flipping halfway through, until they are golden and fully cooked. Then, transfer to a wire rack to cool completely.
  • Seal in airtight container for 3-4 days, or enjoy right away with an extra drizzle of honey.

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