FOR ALL THOSE MAKING PASSOVER MANDEL BREAD.
Refrigerate the batter for at least 30 minutes to 1 hour. The batter firms up and you can form it into rolls with oiled hands.
Bake for the first 25 minutes, remove from the oven, cool slightly. Cut into 3/4 inch slices, put back on cookie sheet, cut side down and return to the oven to toast for 10 minutes. Turn slices over and return to oven for additional 6 minutes.
Refrigerate the batter for at least 30 minutes to 1 hour. The batter firms up and you can form it into rolls with oiled hands.
Bake for the first 25 minutes, remove from the oven, cool slightly. Cut into 3/4 inch slices, put back on cookie sheet, cut side down and return to the oven to toast for 10 minutes. Turn slices over and return to oven for additional 6 minutes.
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