Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Inspiration: Saint & Olive (with recipes!)

In honor of Thanksgiving, we thought we’d highlight a chef who reminds us to draw inspiration from our family and heritage – Olive Loew at Saint & Olive biscotti. I first discovered Saint & Olive at the annual gathering of La Cocina, an organization that supports food entrepreneurs in getting their businesses off the ground. Using her Great Aunt’s famous recipe, Loew has been churning out contemporary spins on biscotti – Cheddar Apple Pie, Sweet Potato Maple Bacon, and Chocolate Dipped Almond Toffee with Sea Salt, to name a few. I’ve been devouring the buttery and bright Honey Lemon Thyme and thinking about my Aunt Jacqueline’s love of really dry baked goods. So in honor of Thanksgiving, Jacque and I have included 2 recipes in this inspiration post, one from my aunt, and one from her grandmother. To quote Olive Loew herself, “flavor is a way to own your heritage.” We hope this inspires you to own yours. –jaime

Aunt Birdie’s Mandelbread (Yiddish: Mandelbrodt)

Mandelbread literally means “almond bread” and is a popular traditional dessert among Jews of Ashkenazi (Eastern European) descent. This recipe comes from my aunt Jacqueline’s aunt Birdie (who also seemed to have impeccable taste in home decor!). Mandelbread is very similar to biscotti, so feel free to dip it in some coffee or another hot beverage. –jaime


1 cup sugar

3 eggs

1 cup canola oil (make sure the oil is fresh, not from the back of your pantry!)

2 teaspoons baking powder

1 cup ground or chopped walnuts

3-1/2 cups sifted flour

1 teaspoon vanilla

(Check out Shiksa in the Kitchen for some helpful visuals for #4 & #6)

1. Mix flour and baking powder. Set aside.

2. Mix eggs and sugar. Beat well. Add oil slowly. Add nuts, vanilla, flour mixture.

3. Freeze dough overnight.

4. Divide dough into 4 equal parts. Roll each 1/4 into a mandel bread shaped loaf (like an oval, about 1/4 inch high). Arrange loaves on flat cookie sheet.

5. Bake at 350-375 for 1/2 hr or so until mostly cooked through but not very browned (sorry this is a lot by feel!)

6. Remove from oven and when cool enough to manage, using a sharp, good size, non-serrated knife, cut mandel bread size slices. Arrange the slices on side and put back in oven for 10 mins or until the brownness you desire. Repeat on other side. Cool and enjoy!

Nonna’s Anise Biscotti

It seems only fitting to include a recipe for my grandmother’s biscotti given the Italian origins of these twice-baked treats. These crunchy cookies are usually served with coffee or tea. My great-grandmother used to eat them with homemade red wine. This recipe yields five dozen or so biscotti. –jacque


2 cups sugar

1 cup unsalted butter {2 sticks}

4 eggs

4 1/2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/3 cup brandy

2 teaspoons anise extract

1 teaspoon vanilla extract

1 cup almonds, toasted and chopped

2 tablespoons anise seeds


1. Preheat oven at 350 degrees.

2. Cream together sugar and butter.

3. Add eggs to this mixture one at a time.

4. Mix together dry ingredients {flour, baking powder, salt} in a medium-sized bowl.

5. Mix brandy and extracts in a separate small bowl.

6. Add brandy mixture to dry ingredients.

7. Add the rest of the wet ingredients to mixture.

8. Stir in almonds and anise seeds.

9. Line baking sheets with foil or parchment paper.

10. Mold the biscotti dough into 2-inch wide strips. {I fit two per baking sheet}

11. Bake until firm to the touch, usually 35-40 minutes.

12. Cool completely.

13. Turn the oven down to 300 degrees.

14. Once cool, cut the dough into individual biscotti.

15. Place cookies onto baking sheets and bake again until golden brown on both sides. {this is usually another 35-40 minutes}

16. Cool again and enjoy. You can store the biscotti in airtight containers for up to two weeks.


2 comments on “Inspiration: Saint & Olive (with recipes!)

  1. Pingback: Mezze: Herbed Chickpea Soup | Mezze & Dolce

  2. Pingback: Dolce: Lemon Thyme Cupcakes with Whipped Cream | Mezze & Dolce

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


This entry was posted on November 26, 2012 by in Cookies, Dolce, M & D Inspiration, SF/Bay Area (Jaime's Home), West.

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at


Follow us on Pinterest!

Follow Me on Pinterest

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 125 other followers

Check out our food porn on FoodGawker!

Flourishing Foodie

Light Mediterranean Meals Paired with Ample Dessert

bottom of the pot

Light Mediterranean Meals Paired with Ample Dessert

The Year In Food

Light Mediterranean Meals Paired with Ample Dessert

My Persian Kitchen

Light Mediterranean Meals Paired with Ample Dessert

Dinner: A Love Story| Dinner: A Love Story

Light Mediterranean Meals Paired with Ample Dessert

101 Cookbooks

Light Mediterranean Meals Paired with Ample Dessert

Light Mediterranean Meals Paired with Ample Dessert

Tori Avey

Light Mediterranean Meals Paired with Ample Dessert

dinners & dreams

Light Mediterranean Meals Paired with Ample Dessert

butter tree

Light Mediterranean Meals Paired with Ample Dessert

Butter Me Up Brooklyn

baking makes friends.

Lottie + Doof

Light Mediterranean Meals Paired with Ample Dessert


Light Mediterranean Meals Paired with Ample Dessert

%d bloggers like this: