Wednesday, April 11, 2012

Almond Bread (Frugal Food Thursday)

almond bread mandelbrot
Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

I made some yummy Mandelbrot for Passover - the English translation would be "almond bread." But it's really a cookie, not a bread. It's like a biscotti, in that you bake a loaf, slice it, then toast the slices. However, it is a lot heavier and more substantial than biscotti, which tends to be more light and can be soaked in your coffee. Mandelbrot definitely needs to be eaten separately.

Another term for mandelbrot is kamishbrot.  Until tonight, I always thought the term was knishbrot - like a potato knish you'd have as a side dish in a delicatessen.  I never understood how a knish was related to a cookie.   But a quick search made it clear - I've been mispronouncing the word all this time!

I got my recipe from  I halved it because I don't have much matzah cake flour on hand and I don't want to buy another box when there are only three days left in the holiday!  I also took out the chocolate chips because I didn't want to buy kosher-for-Passover chocolate chips (most commercial kinds have corn syrup in them, which is not allowed.)  But if you have them, they would be good.

And here's a non-Passover mandelbrot recipe to make the rest of the year.

Passover Mandelbrot (Almond Bread)

1 stick butter, softened
1 cup sugar
3 eggs
1-1/4 cup matzah cake meal
3/8 cup potato starch
1/4 tsp salt
1/2 cup chopped almonds
2 tsp sugar
1 tsp cinnamon

Preheat oven to 350. In a large bowl, cream the butter and the sugar with an electric mixer. Add the eggs and mix until well blended. Add the cake meal, potato starch, and salt. Mix on low until well combined. Fold in the chopped almonds.

Pour mixture onto a greased cookie sheet. Form into a low, flat loaf, about 4 inches wide. Sprinkle the top of the loaf with cinnamon and sugar. Bake at 350 for 35-40 minutes.

Place loaf on a wire rack and allow loaf to completely cool. Cut into 1" slices. Place cut side down on a cookie sheet. Broil for 2-3 minutes or until tops of the slices start to brown. Remove from the broiler, turn slices over, and broil for another 2 minutes. Allow to cool on a wire rack.

Makes 8-10 mandelbrot slices.

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Becca April 12, 2012 at 2:46 AM  

Ooh I have never made my own mandelbroat before....those look delicious! We have some kosher for Passover chocolate chips here and we haven't done anything with them yet!

Anonymous,  April 12, 2012 at 11:47 AM  


This week I am sharing 4 pennywise recipes!

(1) Baked Apple and Cranberry Breakfast Crumble (SCD friendly, grain free, dairy free, cane-sugar free)

(2)Homemade Cocoa and Shea Body Butter, great for dry skin and eczema. It's soooo much cheaper to make your own lotion - I save a ton of money!

(3) Simple cabbage saute. Inexpensive and sooo delicious. Great side dish - my kids eat it up.

(4) Homemade walnut milk. I have a few other homemade nut milks on my site, but walnut is my favorite. Mild and creamy. I make about 7 cups for $2.00!

Have a great rest of your week,

Miz Helen April 13, 2012 at 1:24 PM  

Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
Miz Helen

cooking lady April 15, 2012 at 2:58 PM  

Your bread recipe looks really good. Thanks for sharing all the additional info. I have learned something new.

Cole April 17, 2012 at 7:44 PM  

That bread looks really good and filling! Thanks for sharing with Tuesdays at the Table!

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