I started making what we lovingly call Mendel bread for our friend Mendel… many years ago. This was his favourite treat and being a ridiculously busy family they didn’t make it often. So I got the recipe and learned how to make it, sharing with him several times. Even after not making it for numerous years it always reminds me of him.
This year as I was making Passover dinner I felt I needed to include this treat. Essentially it’s the Jewish version of biscotti, very simple to make and it stays incredibly well in the freezer, if you can keep
your everyone’s hands off it and have any left over.
I found this recipe in the Jewish Chronicle and it’s Sadye’s Mundel Bread. It’s definitely one of those things that you can make just to always have on hand for a relaxing cup of coffee or tea. Yummy!
- 1 stick of butter or margarine
- 1 cup sugar
- 5 eggs
- 3 cups unsifted flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp almond flavor
- 1 tsp vanilla
- 1 cup slivered almonds
Form into 2 smooth logs on a cookie sheet and bake at 375 degrees for 20 – 30 minutes. Remove from oven, slice, turn slices on side and bake another 10 to 15 minutes or until golden brown.
I would then… while still quite hot… dust with a sugar and cinnamon mixture. So simple and so… so… good!