Recipe for cooking mandel bread

Jewish and Eastern European Recipes :: Jewish Matzos, Dumplings, and Breads

3 eggs
1 1/2 (one and one-half) c. sugar, divided
1 c. oil
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. lemon extract
Grated rind of 1 orange (colored portion only)
4 1/2 (four and a half) c. flour, divided
2 tsp. baking powder
1/2 c. chopped walnuts
6 Tbsp. apricot jam, divided
1/2 tsp. ground cinnamon

In a large bowl of an electric mixer, combine eggs, 1 c. sugar, oil and vanilla, orange and lemon extracts on med. speed until well-mixed, about 1 minute. Stir in orange rind.

In another large mixing bowl, combine 4 c. flour and baking powder. With the mixer on low speed, slowly add the flour mixture to the egg-sugar mixture and mix until a smooth, thick dough ball forms. Add enough additional flour, if needed, a 1/4 c. at a time, until dough forms a ball. Stir in nuts.

Remove dough to a generously floured board and divide the dough into three equal balls. Roll out one ball to form an 8-in. log. Slice the log in half (you will now have two, 8-in. logs). Gently flatten each half with fingers until they are about 2 in. wide. Place 2 Tbsp. apricot jam on bottom half of the log and spread to cover surface. Place top over apricot filling and pin. edges to seal in filling. Repeat with remaining dough and apricot jam.

In a small bowl, combine remaining sugar and cinnamon. Sprinkle and distribute over logs to cover and place on greased baking sheets. Bake in a preheated 325 degree F oven until lightly browned, 30 to 40 mins.

Remove from oven and increase oven temperature to 350 degrees fahrenheit.

While still hot, slice logs on the diagonal into 1-in. pieces. Return slices to baking sheets and place back in oven until lightly toasted, about 7 to 10 mins.

Remove to racks and cool completely. Store in airtight containers.

Makes 30 pieces.