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1 cup vegetable shortening
Preheat oven to 375°F. Sift flour and baking powder and set aside. Cream sugar and shortening. Add eggs and vanilla. Add sifted dry ingredients. Add nuts last. The dough will be very thick and stiff.
Form into rolls about 7" long, 1" to 2" wide, depending on the size you want. These do rise some, and the tops will crack.
Bake 20 to 30 minutes, or until light brown on the bottom. Remove from oven and slice into 1/2" slices. Place flat on cookie sheet and toast lightly, 5 to 10 minutes. Take out and turn slices, and toast on other side, 5 to 10 minutes.
The baking times are approximate, because it depends on your preference. I like my mandels pretty toasty. We also make numerous short because we love the ends.
Poster's Notes:
Posted by Laurel Wolfson
Nutritional Info Per Serving: N/A
1 cup sugar
4 eggs
1 tablespoon vanilla
4 cups flour
1 teaspoon baking powder
1 cup finely chopped nuts
This thread ended a while ago, but this is a great mandel bread recipe, my mother's signature cookie. It's never sticky. I remembered to post because I have to put some in my family's mishloach manot packages or I get phone calls. And we use pecans, not almonds, probably because of being from Kentucky.