Orange Cranberry Mandel Bread

Orange Cranberry Mandel Bread

Ingredients:

Mandel Bread

• 1 cup granulated sugar

• Zest of 1 orange

• ½ cup unsalted butter, softened

• 3 large eggs

• 1 ⅓ cup Bob’s Red Mill Super-Fine Almond Flour

• 1 cup Tapioca Starch/Flour

• 2 tsp xanthan gum

• 1 tsp kosher salt

• 1 cup dried cranberries

• 1 ¼ cup sliced almonds

Topping

• 2 tsp granulated sugar

• 1 Tbsp sliced almonds

• Orange Zest for finish, after baking

Yields 2 loaves, 16-22 slices

Prep Time: 10 minutes

Cook Time: 35 minutes

Preheat the oven to 350F. In a large bowl or standing mixer, combine the sugar and orange zest, and massage with your fingertips until deeply aromatic. Next, cream together the orange sugar and butter until smooth. Add the eggs and mix until a pale yellow. In a separate bowl, mix together the flours, xanthan gum, and kosher salt. Gradually add the dry ingredients into the wet over low speed until thoroughly combined. Mix for several minutes. The batter will be very thick. 

Fold in the cranberries and sliced almonds by hand to keep their integrity in shape. Line a baking sheet with parchment paper, and evenly divide the batter into two loaves. Using wet finger tips, press the mandel bread loaves into your desired shape. 

Sprinkle with the extra sliced almonds and sugar, and bake at 350F for 35 minutes. Finish with a final fresh zesting of orange, and allow the mandel bread to cool completely before slicing. This will make it so much easier. Enjoy, and Happy Passover!