Today’s Christmas Cookie Exchange recipe comes from Ashley at The Edible Perspective. Her gluten-free mandel bread is a holiday recipe to accommodate the increasingly common food allergy. Happy holiday baking!
(If you’d like to be part of our Christmas Cookie Exchange, email email@example.com.)
Mandel Bread from The Edible Perspective
yields ~48-60, 1” wide cookies
2 1/4c GF oat flour
6T sweet rice flour
1c + 2T almond meal
3 large eggs
1c pure cane sugar
3/4c sunflower oil
1.5t vanilla extract
1.5t baking powder
3/4c walnuts, chopped
- Preheat your oven to 350* and very lightly grease [or line with parchment] 2-3 cookie sheets.
- Sift the oat flour + sweet rice flour together in a bowl, then gently fold in the almond meal.
- In a large bowl, stir the eggs together with a spoon.
- Stir in the sugar.
- Stir in the oil.
- Stir in the vanilla.
- Stir in the baking powder.
- Add about 3/4 of the flour mixture and stir until just combined, then add more as needed to thicken the dough. The texture should be spreadable with a knife, so it can be formed into a large oval on the pan. Not as thick as chocolate chip cookie dough, but not pourable.
- Gently fold in the walnuts, then portion out into 3 equal piles of dough on the baking sheets.
- Shape the dough into an oval, with a knife or spatula, approximately 1/2” thick, 5-6” wide, and about 8-9” long. Leave about 2-3” in between. *refer to photograph below.
- Bake for ~30min, until the edges are golden brown. The middle will feel slightly soft to the touch.
- Carefully [very hot!] slice down the center, and then cut about 1-1.5” slices going the other way.
- Turn up on their sides and bake for 5 minutes.
- Let rest for 5 min, then transfer to a cooling rack and eat once cooled.
Tips/Substitutions: For high altitude, set your oven to 365* and use 1 1/4t baking powder. As mentioned, all of the 8 flour combinations worked, so feel free to use any of them if you have those flours on hand. These freeze extremely well [for months!] in freezer bags. No need to tightly wrap with anything else. If you leave out the walnuts, you may need to add 1T extra oat flour, since the walnuts soak up some of the moisture. If your dough is not thick enough, add 1T more oat flour at a time. Try not to over stir.
Photo and recipe courtesy of The Edible Perspective