Ingredients

The following ingredients have 4 Servings
  • 2 cups coconut palm sugar
  • 1/2 pound butter (room temperature)
  • 6 large eggs (room temperature)
  • 1/4 teaspoons almond extract
  • 1 3/4 cups blanched almond flour
  • 1 cup cassava flour
  • 3/4 cup potato starch
  • 1/2 teaspoon finely ground sea salt
  • 4 ounces dried cherries (without sulphur / sulphites)
  • 4 ounces sliced almonds (divided into 2.5 ounces and 1.5 ounces)

Instruction

  • In a large mixing bowl, combine room temperature butter (aka soft) with coconut palm sugar. Use a hand mixer or stand mixer to cream together until well incorporated.
  • Add almond extract and eggs one at a time.
  • Sift almond flour, cassava flour, potato starch, and salt into butter mixture and use the mixer to incorporate.Stir in dried cherries and 2.5 ounces of the sliced almonds.
  • Place dough in the refrigerator for 15 to 20 minutes.While dough is chilling, preheat oven to 350F. Line two baking sheets with parchment paper or Silpats and set aside.
  • Remove dough from fridge and pour half onto each lined baking sheet. Use your hands to form each dough into a long log, the length of the baking sheet, about 4" wide. Use a spatula to even out the top.Sprinkle remaining sliced almonds over the top of the formed dough logs.
  • Place both trays into the oven (on separate racks set at 2nd and 4th position). Bake for 15 minutes and rotate the trays. Bake for another 15 minutes.
  • Remove and allow to cool on the tray for 8 to 10 minutes. Use a sharp knife to trim the ends of each log and cut each into 16 pieces.
  • Gently remove each piece to a cooling rack and allow to cool for 1 to 2 hours (or more!).Preheat oven to 350F again. Place mandel bread pieces back onto a baking sheet and bake 10 to 12 minutes per side until browned.Remove to a cooling rack and allow to cool completely before serving or storing. Enjoy!