From Molly Yeh’s Molly on the Range I’ve made two versions: one without chocolate topped with sprinkles and sea salt — these were the kids’ favorite, probably because I used dark chocolate in the other one. I loved both, so tailor the fillings/toppings to your liking.
- 7 to 8 ounces marzipan or almond paste
- 1 tablespoon powdered sugar
- 3¼ cups (416 g) flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup sugar
- 1 cup flavorless oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract, optional—I didn’t have any
- ½ cup cacao nibs or dark chocolate chips, optional, see notes above
- Flaky sea salt, for sprinkling
- Sprinkles or pearl sugar, for sprinkling
- Preheat the oven to 350ºF.
- Cut the marzipan into ½-inch pieces and toss with the powdered sugar. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar and oil until combined. Whisk in the eggs one at a time, and then whisk in the vanilla and almond extract, if using. Use a wooden spoon to gradually mix in the flour mixture, marzipan, and cacao nibs or chocolate chips. (This dough can be made the night before and stored in the refrigerator until ready to use.)
- Line a baking sheet with parchment paper. Divide the dough into 2 equal portions and place on the lined baking sheet. Mold the dough into two 14 x 3-inch rectangles about 3 inches apart. Sprinkle the tops with a few pinches of sea salt and pearl sugar or sprinkles.
- Bake until the centers are set and the bottoms are lightly browned, 25 to 30 minutes. Remove from the oven and reduce the oven temperature to 250ºF. Let the mandel bread cool slightly and then use a sharp serrated knife to cut crosswise into 1-inch-thick slices. Turn the slices on their sides and bake for 20 more minutes, or until desired crispness. Let cool slightly and enjoy with coffee, hot chocolate, or tea.