Pecan Mandel Bread — Jewish Food Society
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoons kosher salt
- ½ teaspoons baking powder
- ½ cup unsalted butter, softened
- 1 ½ cup sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups pecan halves
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