Just in time for Thanksgiving, this recipe combines a traditional Jewish favorite with Thanksgiving flavors. Think of Mandel Bread as “Jewish Biscotti”, crunchy on the outside, but in this version, softer on the inside. The original recipe is from my friend, Marty’s Aunt Hannah, who lived to be 100 years old. This is such an easy recipe to make, it is very healthy and can be made in Gluten Free & Egg Free Versions. Bring this for Thanksgiving, Chanukkah or any holiday that you celebrate and you will have everyone asking for the recipe!! May Aunt Hannah’s memory be a blessing!
2/3 cup sugar
2 eggs (for Egg Free: ½ cup egg substitute – I use Egg Beaters)
2 cups flour (for Gluten Free: Gluten Free use 1 to 1 Baking Flour -I use Bob’s Red Mill)
¼ tsp. salt
½ tsp. pumpkin spice
½ tsp. cinnamon
2 tsp. baking powder
½ cup pumpkin puree(not pie filling)
¼ cup vegetable or canola oil
¾ cup raisins
- Preheat oven to 350 °F; line baking sheet with parchment paper. In a small mixing bowl, combine flour, salt, spices, and baking powder; in a large mixing bowl, beat eggs and sugar with a hand mixer; add pumpkin puree and oil and lightly beat until smooth.
- Add half of flour mixture to pumpkin mixture, beating lightly until combined; repeat with remaining flour mixture. Add raisins and mix by hand to incorporate; Chill dough at least one hour.
- Oil hands generously with oil (dough will be slightly sticky); divide dough into two parts. Place each piece onto baking sheet. Lightly oil a knife and use to build up sides, creating two wide logs. Bake for 25-30 minutes. Remove from oven. Slice into ½ “slices, flipping them onto sides. Bake an additional 5 minutes, turn off oven and allow slices to dry in oven for 45 minutes.
Can be frozen. Remove from freezer several hours before serving.