|Hattie's Mundel Bread photographed with her china tea cup and saucer, and glass platter.|
Some call it Mundel Bread, others Mandel Bread, and even others Mandlebrot. Nonetheless, it all translates to the same thing, Almond bread. This bread is similar to the Italian biscotti in shape and twice baked procedure. However, Mundel bread is a tad bit softer than the traditional biscotti. The Mundel bread is home to particularly to Ashkenazi (Eastern European) Jewish families. Although, traditionally made with almonds, many like to substitute chocolate chips or other types of dried fruits and nuts. I used almonds and dried cranberries in mine.
|Hattie Small (right) with my mother.|
The recipe I am sharing with you is dear to my family's heart as it comes from my great grandmother Hattie Small. Aside from making a living as a talented seamstress and co-owner (with my Great grandfather Harry) of the restaurant The Aladdin in downtown Boston, Hattie was an amazing cook and baker. Interestingly enough, she was for her time very much into holistic health and medicine. Although her baking is traditional, Hattie enjoyed herbal teas, and from what I understand Jack Lulanne. Hattie cooked and baked like many seasoned cooks and bakers...a little of this, a handful of that, and only a pinch of those. My mother learned her recipes by watching and baking with her as a young girl. The recipes we have from her often began as a list of ingredients and minimal instruction. We have over time actually added the measurements and fine tuned the recipes to modern day instructions and procedures.
We hope you enjoy Hattie's Mundel Bread.
Great Nana Hattie Small's Mundel Bread
Makes appx. 18
3 eggs, plus one more beaten set aside to coat top before baking
1 cup sugar
1/2 cup vegetable oil
1 1/2 tsp baking powder
1 tsp vanilla
2 1/2 cups flour
1 cup almonds, chopped or sliced (I used 1/2 cup chopped almonds, 1/2 cup dried cranberries)
Preheat oven to 350 degrees. In a mixer fitted with flat mixing paddle, mix together 3 eggs, sugar, vanilla, and oil until well blended. In a separate bowl combine and whisk flour and baking powder. In thirds, add flour mixture to wet ingredients until combined. Add nuts/fruit/chocolate chips. Dough will be wet and sticky.
Split dough in half and form into two log shapes; place on greased cookie sheet. Once you place them down they will spread out. Brush tops with beaten egg.
Bake 15- 20 minutes until light crust has formed over loaves. Slice the loaves and then bake another 15 minutes.
Remove, separate the slices and cool completely. Enjoy with tea or coffee.