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3/4 cup white sugar
Preheat oven to 350°F.
Combine all ingredients, mixing in a bowl by hand. If using a mixer, add all but the chopped nuts and raisins, and when ingredients are fully mixed, fold in the nuts and raisins by hand.
Let stand at room temperature for 2 to 3 hours.
Cut dough into long rectangles, moisten hands in cool water and flatten to about 1" to 1-1/2" thick. Bake at 350°F for 30 to 35 minutes.
Cool, then cut into slices 1/2" to 3/4" thick. Turn slices on their sides and brown in the 350°F oven for 15 to 20 minutes; watch closely to prevent over-browning. Turn on other side and brown for about 10 minutes.
Poster's Notes:
Grandma had her recipe published in the Nortown News in Chicago in 1961! She said that what made all the difference was the use of brown sugar in the recipe; that, she said, gave these mandelbrote such great flavor and color. And the brown sugar, she said, makes the mandelbrote keep well.
Posted by Ellen Lee
Nutritional Info Per Serving: N/A
3/4 cup brown sugar
3/4 cup peanut or other oil
3 eggs
3 to 3-1/2 cups flour, sifted with 1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
Dash salt
Juice of 1/2 lemon (1 tablespoon juice)
1/2 cup chopped almonds, or other nuts
1/2 cup raisins
This is my grandmother's most wonderful recipe for mandelbrote. Grandma received this recipe from her grandmother, and it's stayed in the family since. I have such memories of being at her home for holidays and having several of these fabulous mandelbrote for dessert.