Mandelbred With Raspberry Jam
I have a few personal twists in this recipe, but it’s solidly rooted in my grandmother’s mandelbred recipe, which was passed down in her family. This is my signature bake that I bring to my monthly mahjong game and it’s my favorite thing to bake! My grandma handwrote the original base recipe for me as a gift for my bridal shower recipe box that contains handwritten recipes from many friends and family. I love that this mandelbred is both soft and crunchy, and I added the lemon zest and jam to this recipe to make this version feel like my own!
Recipe:
2 cups granulated sugar, zest from 2 lemons
2 sticks of unsalted butter, left on counter
4 eggs
5 cups all purpose flour
2 tsp baking powder
1 tsp vanilla
raspberry jam
Press the lemon zest into the sugar with your fingers.
Cream the butter and sugar together, adding in eggs 1 at a time.
Add flour, baking powder, and vanilla and mix well.
Form 5 logs, rolled out onto floured surface.
To make the jam version, roll out into a rectangle, spread a thin layer of jam, fold the end pieces in. Fold the top end toward the middle and then fold the bottom end up to encase the jam. Lightly dab water on the seams.
Bake on greased cookie sheet (for jam cookies, bake with seam facing down)
Bake 18 mins at 350F.
Let it cook and slice horizontally or diagonally.
Bake 15 mins more (maybe 20 if filling with jam).
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