Encore Performance: Sadye’s Mundel Bread

mundel bread

From the archives:
Almonds were always a favorite of ancient middle-east cooks. Before modern packaging and preservation, twice-baked hard breads made sense. Mandelbrodt, almond bread, is a tradition perfected by Eastern European Jews and passed on to us. Here is my mother, Sadye Shapiro’s, most coveted mundel bread recipe. Let me know how you like it!

Cream together: Stick of margarine or butter and 1 Cup Sugar

Add: 5 eggs and beat
3 Cups unsifted flour
1 tsp. baking powder
½ tsp. salt
1 tsp. almond flavor
1 tsp. vanilla
1 Cup almonds
Form into 2 smooth logs on a cookie sheet.
Bake at 375degrees for 20-30 minutes.
Remove from oven, slice, turn slices onto side.
Bake 10-15 minutes.

2 Thoughts

  1. Maxine says:

    Thank you! I’m anxious to try it!

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