Mandel Bread Recipe Passover: Almond Crunch With Matzo Meal

This Passover mandel bread offers a traditional almond crunch with a kosher-friendly twist using matzo meal. The recipe delivers crispy edges and a tender center, perfect for holiday celebrations.

With simple ingredients and 30 minutes of prep, it captures the essence of Jewish baking while meeting dietary restrictions. The nutty flavor and light texture make it a beloved treat.

Ingredients for Mandel Bread Recipe Passover

Traditional almond crunch meets Passover requirements with these carefully selected ingredients.

For authentic Passover compliance, Manischewitz matzo meal is widely trusted and available at most kosher markets or larger supermarkets. The almonds should be fresh—stale nuts lose their crunch. Whole Foods or Trader Joe’s typically carry high-quality raw almonds in bulk. Ensure your baking powder carries a kosher for Passover label, as some brands use non-Passover-compliant leavening agents.

Need to swap almonds? Pecans or walnuts work equally well—just maintain the same volume. No almond extract? Double the vanilla instead. For a lighter texture, replace up to half the sugar with brown sugar. If avoiding nuts entirely, seeds like sunflower or pumpkin can substitute, though the flavor profile will differ slightly.

Store matzo meal in an airtight container to prevent moisture absorption. The finished mandel bread keeps at room temperature for 1 week or can be frozen for 3 months. Dust with confectioners’ sugar just before serving for the freshest presentation (the good stuff, not the pre-sifted kind).

Step-by-Step Instructions for Mandel Bread

This method delivers perfectly crisp yet tender almond biscotti with rich spiced flavor.

Step 1: Prepare the Dry Mixture

In a medium mixing bowl, whisk together the 1.5 cups Matzo Meal, 1 tsp Baking Powder, 0.25 tsp Salt, and 1 tsp Ground Cinnamon until fully combined. The cinnamon should be evenly distributed throughout the matzo meal, creating a uniform spiced base for your dough.

This dry blend establishes the structural foundation while the baking powder ensures proper rise. The fine texture of Passover-certified matzo meal absorbs moisture efficiently, so thorough mixing at this stage prevents pockets of concentrated leavening or spice.

Step 2: Create the Wet Base

In a separate large bowl, beat the 3 whole Large Eggs with the 0.75 cup Granulated Sugar until the mixture becomes pale and slightly thickened. This process, known as ribboning, incorporates air that lightens the final texture.

Gradually drizzle in the 0.5 cup Vegetable Oil while continuing to beat, then add the 1 tsp Vanilla Extract and 0.5 tsp Almond Extract. The extracts should be fully emulsified into the egg mixture, creating a homogeneous liquid base with pronounced almond and vanilla notes.

Step 3: Combine and Fold in Almonds

Create a well in the center of your dry ingredients and pour in the wet mixture. Using a silicone spatula, gently fold the ingredients together until just combined. The batter will be thick and slightly sticky, resembling a soft cookie dough.

Fold in the 1 cup Almonds, ensuring even distribution throughout the batter. The almonds should be visible in every portion, providing both texture and visual appeal. Be careful not to overmix, as this can develop excess gluten from the matzo meal and result in a dense final product.

Step 4: Shape, Bake, and Slice

Divide the dough into two equal portions on a parchment-lined baking sheet. Shape each into a 12-inch long log, about 2 inches wide, flattening slightly. The logs should maintain their shape without spreading excessively during baking.

Bake in a preheated 350°F oven for 25-30 minutes until the logs are firm to the touch and light golden brown. Remove from the oven and let cool for 10 minutes before slicing diagonally into ½-inch thick pieces.

Step 5: Second Bake and Finish

Lay the sliced pieces cut-side down on the baking sheet. Return to the 350°F oven for an additional 10-15 minutes, flipping halfway through, until both sides are golden brown and crisp. The second bake dries the interior, creating the characteristic biscotti texture.

Cool completely on a wire rack before dusting with 0.5 cup Confectioners’ Sugar. The sugar should adhere lightly to the surface, adding a delicate sweetness and professional finish. Store in an airtight container for up to two weeks.

Health Benefits of This mandel bread recipe passover

Protein Power 💪

Mandel bread made with almond flour and eggs is a great source of protein, which helps keep you full and supports muscle repair. Almonds pack a punch with healthy fats and fiber, making this Passover treat both satisfying and nourishing.

Rich in Vitamins and Minerals 🥗

Almonds are loaded with vitamin E, an antioxidant that supports skin health and immunity. Matzo meal adds B vitamins and iron, contributing to energy levels and overall well-being. Every bite delivers a boost of essential nutrients!

Heart-Healthy Fats

The monounsaturated fats in almonds promote cardiovascular health by lowering bad cholesterol. Unlike traditional sweets, this mandel bread offers a smarter indulgence, keeping your heart happy while satisfying your sweet tooth.

Sustained Energy

Thanks to the combo of complex carbs from matzo meal and healthy fats from nuts, this treat provides long-lasting energy. Perfect for fueling your Passover celebrations without the sugar crash!