Encore Performance: Sadye’s 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
Add:
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.

And Nana’s Brown Rim Cookies:

Published by SilkQuilt

Pittsburgh-based fiber artist, Louise Silk, creates art that combines aesthetics and functionality with meaning and memories. From the influence of a 1972 MS Magazine article to the current SILKDENIM label, her quilt experiences culminate in a display of her particular capacity to use her patchwork skills to piece together just about anything into an aesthetic meaningful whole.

2 thoughts on “Encore Performance: Sadye’s Mundel Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: