Here is another recipe for Mondel bread, similar to the previous recipe for Passover Mondel Bread. You may remember that Mondel bread is actually a twice-baked biscuit similar to a biscotti. The two oven temperatures shown on the card are for the first and second baking. Since it doesn’t say how long to bake them, I’d take inspiration from the previous recipe and bake half an hour at the first temp. Maybe the second bake is the same amount of time? I really don’t know.

Mondel Bread

Cream together:

3/4 cup shortening or oil

1 cup sugar

Add 3 eggs

Sift together:

3 c flour

2 tsp baking powder

1 tsp salt

Optional: cinnamon, nutmeg

1 tsp vanilla or almond

1 c coarse Ly chopped nuts

Shape into long rolls and bake

350, 250