Your cart is empty
« 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 https://www.chezvera.com/product/mouton-grand-ii 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.