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Lorraine's Mandel Bread

Brown around the edges and so crunchy, (with all those nuts!) these sweet loaf cakes are a tasty delight.
Cuisine Jewish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 People


  • 4 eggs, beaten
  • 1 1/3 cups sugar
  • 2 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 stick of butter, at room temperature
  • 3 cups chopped walnuts or almonds
  • Confectioner's sugar for dusting (optional)


  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix together the sugar and butter. Add eggs and vanilla and mix well. Add flour and baking powder and mix again. Add the nuts and mix.
  2. Coat 3 aluminum loaf pans with non-stick baking spray. Pour equal amounts of batter into the pans. Bake for 25+ minutes or until brown around the edges. There is no definite time for baking. You have to check for the brown edges, then add a few minutes more.
  3. When you remove pans, cakes are not completely done. Leave in pans. When cool, you can slice and place in toaster oven and brown on both sides. That will finish the cooking process. These cakes can be frozen and toasted when defrosted.
  4. Cookies or whole loaves can be frozen by wrapping them in wax paper. After removing from freezer, cut in thin slices and place in toaster oven for extra crispiness