« Mandelbari » – recipe of the Easter version of the French « Mont aux amandes »

The recipe of « Mandelbari » is native to Ebersmunster, a little village located in the center of Alsace. Ebersmunster is the one and only place where you can find « Mandelbari ». This « bredele (as you would say it in Alsatian), made of sweet shortcrust pastry and of a meringue prepared with almonds, is Ebersmunster’s speciality.


For the dough:

315 g of floor

125 g of sugar

250 g of butter (at room temperature)

2 egg yolks

For the meringue:

4 egg whites (180 g)

180 g of sugar

250 g of sliced almonds



The recipe is getting passed down from one generation to another, like a family heirloom. In Ebersmunster, you can offer « Mandelbari » instead of a bouquet of flowers or you can see this biscuit on the table during communions or baptisms.

So, I’ll share with you the recipe of my husband’s aunt, a native of Ebersmunster.

Normally, the « Mandelbari » is prepared in a round shape. As for me, I’m kind of reinventing the recipe for Easter. Hope you’ll like it :-)

Preparation of the dough:

Mix the egg yolks with the sugar. Add the flour and the butter. Form a ball. Let the dough to stand during the night.

Next day, use the pastry cutter to get biscuits in a shape of sheep. Place a sheet of parchment paper on your baking sheet and place the biscuits on it.

Preparation of the meringue:

Whisk the egg whites until stiff. Add little by little the sugar. At the end, carefully add the sliced almonds.

Place with a spoon some meringue on each biscuit.

Bake it at 150°C during approximately 5 minutes but keep an eye on the oven and get the biscuits out of it as soon as they get glazed.


17.04.2019 | Easter For kids

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