Mondel Bread

MandelbreadG’ma Sally made the best mondel bread.  She was an incredible baker.  When I asked her, many many years ago for the recipe, she wasn’t really specific.  She had to make the cookies in order to give me the recipe because she sort of made mondel bread by feel.  After making mondel bread many times, I know why.  It is one of those cookies that sometimes turn out better than others.  Why?  Who knows.  I will give some hints that might help through the process.

  • 3 eggs
  • 1 1/4 cup sugar
  • 1 T. cinnamon
  • 1 1/4 cup canola oil

Beat these four ingredients together.  The question is the sugar and the oil.  If you don’t want them that sweet just add 1 cup sugar instead of the extra 1/4 cup.  Originally I used only 1 cup of oil but have found a little more is better.

  • 3 cups flour
  • 2 t. baking power
  • pinch kosher salt
  • 1 t. lemon rind
  • 1 t. fresh lemon juice
  • 2 t. vanilla
  • 1/2 cup chopped nuts (I went with a whole cup and sliced almonds but you can pick your own nut)

Add this to the first mixture and beat.  The teaspoon of lemon juice isn’t necessary if you don’t have.  The batter should be thick and sticky.  Make 2 logs out of it (long and about 3 inches across) on a cookie sheet covered in parchment paper and put in the refrigerator until cold.  About 20 minutes or more.

Bake at 350 until the log is a golden brown.  It takes anywhere from 15-25 minutes.   They loaf should be done but still has some spring because you don’t want the log cooked all the way through.  Take out and let cool for about 5-8 minutes.  Then take a serrated knife and slice across the loaf to create the cookies.  I cut them about 1/2 inch thick.  It is best if the loaf is underdone that way they don’t crumble when you cut. 

Lay the cookies back on the cookie sheet.  Crank up the oven to 425 and let them toast from 5-10 minutes depending on how toasty you like your mondel bread.