Bubbie Silverman’s Mandel Bread
Author: Franny Silverman
When Franny first moved to New York in 2003 she realized she could host her own Passover Seder. She asked her Bubbe Bernice, for her Mandel Bread recipe. Bernice wrote the recipe on a notecard for her with the added direction to “have fun.” Franny has been making the Mandel Bread almost every year since with the exception of last year because she was very pregnant. After Bernice passed away, Franny inherited her box of recipes which included her Bubbe’s original Mandel Bread recipe spelled in the Yiddish way as Mandel Brot.
(Kosher for Passover and delicious year-round)
1.5 Cups Sugar
1.5 Cups Oil
2 Tsp. Cinnamon
2 Tsp. Baking Powder
1 Tsp. Vanilla
1 Tsp. Almond Extract (optional)
2 Cups Cake meal
2 Cups Potato Starch
1 Cup Chopped walnuts
Rind (zest) of lemon or orange
1. In mixer, blend eggs, sugar, oil, and vanilla.
2. Blend thoroughly — add dry ingredients on lowest speed. Make 4-6 strips. Place lengthwise on greased cookie sheet.
3. Bake at 350 for 30 minutes until lightly browned. Remove from oven and cut into 1/2 inch strips diagonally.
4. Place slices cut side down on cookie sheet at 400 for about 5 min.