Published . By Alyssa Brantley 26 Comments
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Gluten Free Cherry Almond Mandel Bread. A grain free and gluten free Mandelbrot Recipe for Passover that the whole family will love!
If you celebrate Passover, then you probably know what Kamish Bread or Mandel Bread (Mandlebrot) is. It’s a dry, sort of weird Passover dessert that resembles biscotti but is more crumbly than crunchy and usually really sweet to compensate for the strange combo of flours.
Growing up, we always had chocolate chip Kamish Bread (known as Mandelbrot) at Passover and as good of a cook, as my Mom is, it was always sort of a throwaway dessert for her.
She didn’t like baking with a bevy of unconventional flours for Passover and just went with a standard recipe.
This year I volunteered to take over the Mandel Bread recipe! I decided to tweak the recipe to make them more closely resemble biscotti and to give the flours an upgrade.
Truth is, it was my husband’s idea to really go for the biscotti texture.
After so many years together, he definitely has his Jewish holiday food favorites but will be the first to admit that there are a bunch that need a serious makeover. Gifilte fish anyone? lol
You are going to LOVE these. They are studded with dried cherries and sliced almonds and have a great texture. Perfect Passover dessert or hostess gift!
RECIPE TIPS:
- The eggs and butter need to be room temperature. These cookies will not come out the same if they are cold.
- Trader Joe’s usually has unsulphured, no-color-added dried cherries. If you don’t live near there, I suggest the bulk section of your local natural foods store. Nuts.com, Steve’s Paleo Goods and Woodstock Farms are all good online options!
- You really need to let these cool 1 to 2 hours before baking for the second time. If you have ever made Biscotti before, yes, this is unusual. It is because of the combination of flours and how crumbly these are when warm. Trust me on this and let them cool!
- Once they are baked for the second time and then completely cooled, they are best stored in an air-tight container or cookie tin!
EQUIPMENT:
- Two standard size baking sheets (also called Half Sheet Pan)
- Parchment paper OR two Silpats
- Cooling Racks
Did you make this recipe? Please give it a star rating below!
Mandel Bread Recipe
Prep Time:20 mins
Cook Time:1 hr
Total Time:1 hr 20 mins
Gluten Free Cherry Almond Mandel Bread. A grain free and gluten free Mandelbrot Recipe for Passover that the whole family will love!
Course:Dessert
Cuisine:Jewish
Keyword:gluten free passover recipe, mandelbrot recipe, passover desserts
Servings: 32 biscotti
Calories: 192 kcal
5 from 5 votes
Ingredients
- 2cupscoconut palm sugar
- 1/2poundbutterroom temperature
- 6largeeggsroom temperature
- 1/4teaspoonsalmond extract
- 1 3/4cupsblanched almond flour
- 1cupcassava flour
- 3/4cuppotato starch
- 1/2teaspoonfinely ground sea salt
- 4ouncesdried cherrieswithout sulphur / sulphites
- 4ouncessliced almondsdivided into 2.5 ounces and 1.5 ounces
Instructions
In a large mixing bowl, combine room temperature butter (aka soft) with coconut palm sugar. Use a hand mixer or stand mixer to cream together until well incorporated.
Add almond extract and eggs one at a time.
Sift almond flour, cassava flour, potato starch, and salt into butter mixture and use the mixer to incorporate.
Stir in dried cherries and 2.5 ounces of the sliced almonds.
Place dough in the refrigerator for 15 to 20 minutes.
While dough is chilling, preheat oven to 350F. Line two baking sheets with parchment paper or Silpats and set aside.
Remove dough from fridge and pour half onto each lined baking sheet. Use your hands to form each dough into a long log, the length of the baking sheet, about 4" wide. Use a spatula to even out the top.
Sprinkle remaining sliced almonds over the top of the formed dough logs.
Place both trays into the oven (on separate racks set at 2nd and 4th position). Bake for 15 minutes and rotate the trays. Bake for another 15 minutes.
Remove and allow to cool on the tray for 8 to 10 minutes. Use a sharp knife to trim the ends of each log and cut each into 16 pieces.
Gently remove each piece to a cooling rack and allow to cool for 1 to 2 hours (or more!).
Preheat oven to 350F again. Place mandelbread pieces back onto a baking sheet and bake 10 to 12 minutes per side until browned.
Remove to a cooling rack and allow to cool completely before serving or storing. Enjoy!
Nutrition Facts
Mandel Bread Recipe
Amount Per Serving (1 biscotti)
Calories 192Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 54mg18%
Sodium 125mg5%
Potassium 77mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 9g10%
Protein 4g8%
Vitamin A 360IU7%
Vitamin C 0.3mg0%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Originally Posted: April 4th, 2017 | Updated: March 26th, 2019
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Reader Interactions
Comments
- Maria Benamor says
What are possible replacements for cassava flour? Would coconut flour work?
Reply
- Alyssa Brantley says
Hi Maria! Coconut flour would not be a good replacement as it absorbs moisture so that current ratios wouldn’t work. Some flours that could work as a replacement for the cassava flour are cornstarch OR tapioca starch. More options are a gluten-free flour OR if you aren’t GF, matzo meal.
Reply
- Andrea says
I have read this recipe over and over as I want to make it for Passover. It calls for 4 oz of sliced almonds, 2.5 to be incorporated into the batter but where does the other 1,5 go? Am I missing something?
Thank you and Happy Passover to you and your family.Reply
- Alyssa Brantley says
Hi Andrea! I just fixed it. The smaller amount gets sprinkled over the dough before baking. So sorry about that. I hope you love them and Happy Pesach!
Reply
- Linda says
I love this Mandel bread recipe and the combination makes a fun combo for Passover!
Reply
- Alyssa Brantley says
Perfect Linda! Happy Holidays!
Reply
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