The Recipe:

Matcha Up Green Tea & Cinnamon Mandel Bread


By:  Ari  Bendersky  Abe's Market Contributor  October 14th, 2013

Whether you call it mandel bread, mandelbrot or, the more commonly known Italian version, biscotti, these crisp cookies make for a great dipping companion to your morning coffee or tea. Cooked up by our friends at the Cookie Department, the typically Jewish mandelbroit has been enjoyed for centuries across Europe, Israel, the US and beyond. Now the Cookie Department, a Berkeley, Calif.,-based artisanal cookie baker that sells pre-packaged healthier cookies with wholesome ingredients, exotic spices, superfoods and more, has crafted an original mandel bread recipe using matcha (aka green tea powder), almonds, vanilla and cinnamon for an antioxidant-rich sweet treat.

Matcha Mandelbrot Recipe

Ingredients:

  • 1 cup unsalted butter
  • 1½ cups white sugar
  • 4 eggs
  • 4 cups flour
  • 2 T matcha powder (green tea powder)
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 cup whole almonds
  • ½ cup sugar and 2 T cinnamon, whisked together

Instructions:

  1. Preheat the oven to 350°F. Line 2- 13” x 18” baking pans with parchment or aluminum foil and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and matcha powder.
  3. In another medium bowl, cream the butter and sugar until well blended. Mix in the vanilla. Add the eggs one at a time, mixing well between each. Add the flour mixture in a few batches, stirring after each batch just until the dough comes together. Stir in almonds.
  4. Create two rows of dough across the short length of each pan using a tablespoon to create four "logs."
  5. Bake until light brown, about 30-40 minutes. Reduce temperature to 300.
  6. Remove pans from oven. When cool enough to handle, using a large spatula, remove the four logs from the pans onto a large cutting board. Slice them between ½”-1” thick in a diagonal. Divide the slices between the two baking pans using a thin serrated knife. 
  7. With a big serving spoon, sprinkle the slices generously with sugar/cinnamon mix; if possible on both cut surfaces of the slices.
  8. Return pan(s) to the oven and bake until they look toasted and crispy.  Remove pans to cooling racks.

 

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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