Main Content

A | A | A | A
My Mom’s Mandelbread

My Mom’s Mandelbread

3 eggs at room temperature
1 cup sugar, plus 1 tablespoon blended with ½ teaspoon cinnamon
¾ cup oil
Juice of 1 orange
4 to 5 shakes cinnamon
2 bottle caps vanilla extract
1 teaspoon baking soda
2 teaspoons baking powder
3 ½ to 4 cups flour
2 ½ tablespoons poppy seeds
1 cup blanched slivered almonds
Nonstick cooking spray


Whip eggs and 1 cup sugar until light and fluffy. Add oil, orange juice, cinnamon and

Combine baking soda, baking powder and flour. Add flour gradually. Add flour mixture
to egg mixture, mixing constantly. Dough should be very thick. Stir in poppy seeds and
nuts by hand.

Drip oil from measuring cup onto 15×9 inch jelly roll pan and spread evenly. Then spray
With nonstick cooking spray. Form dough into 4 wide trips across short width of
pan, leaving 1 ½ inches between rows. Sprinkle dough with remaining 1 tablespoon
cinnamon-sugar mixture. Bake at 350 degrees until lightly browned, 35 to 40 minutes.

Cut rows of dough apart with serrated knife if they have run together. Cut each row
crosswise into thin strips. If bread is crumbly, return to oven and bake few minutes more
before cutting. Separate slices on pan to allow for further drying. Return to oven and
bake at 350 degrees 10 minutes. Turn slices over and bake at 275 degrees 25 minutes.

Cool and serve!

In Touch
Curious about the home buying or selling process? Let's talk! Connect with us for a commitment-free chat.


    I agree to receive marketing and customer service calls and text messages from The Bienstock Group. Msg/data rates may apply. Msg frequency varies. Reply STOP to unsubscribe. Privacy Policy & Terms.

    Skip to content