Mandelin's on-line feature is intended for home bakers or general consumers, with the complete line of quality almond products available in appropriately smaller quantities.
Food professionals and commercial bakers should place orders directly by contacting Mandelin's service team. For a list of products, descriptions and commercial sizes, please review the PRODUCTS section.
Mandelin, Swiss Quality Almonds and Almond Paste
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A light yet buttery cake topped with toasted almonds and apricot jam.
A moist, absorbent cake topped with your choice of liqueur.
Moist apple cake with chopped almonds, covered in warm caramel sauce.
Almonds add flavor and nutrients to this traditional breakfast bite.
Sweet and crumbly coffee cake filled with tart cherries.
Orange and lemon add zest to a time-honored torte.
A quick-and-easy take on a tasty standard.
Marzipan-covered cake with kirsch-flavored cream and berries.
An Italy-inspired yellow cornmeal butter cake.
A moist cake packed with favorite fall flavors, but perfect year-round.
The Viennese specialty - two layers of dense chocolate cake with a layer of apricot jam.
Firm and meaty medjool dates surrounded by fluffy vanilla and almond bread pudding.
Chewy and moist individual almond cakes.
Airy almond cookies with apricot filing.
This crisp and crunchy cookie is perfect with a cup of tea as it is a sweet dessert wine.
Almonds and apricots make a surprise appearance in this hearty favorite.
Toasted almonds and a splash of olive oil lend these crumbly-chewy cookies rich flavor.
Light and chewy cookies that float on the flavor of almonds.
Almonds lend this deliciously rich treat a delicate flavor.
Fruit jam-filled, bite-sized morsels made with matzo.
Fast-and-easy chocolate-lover's dream.
These chewy macaroons call for two favorite flavors, chocolate and almonds.
A light and airy chocolate-almond confection.
Traditional Jewish cookie based on an easy cream cheese dough.
This family-style cookie is big on almond taste, not just size.
Jewish-style twice-baked almond bread cookies.
Easy-to-prepare pastry-light twists.
Delicate sugar-dusted delights to accompany coffee or tea.
Light and fluffy, half-frozen dessert.
Two kinds of ice cream get dressed up with a meringue topping and a rich sauce.
Crunchy almond topping for ice cream.
tarts & pastries
Creamy and refreshing semi-frozen dessert.
This fast and easy, summery tart doesn't require a special pan.
A flaky confection with a sweet nut filling.
A very simple pastry with Eastern Mediterranean roots.
Individual rhubarb and raspberry tarts.
The trouble-free tart: fruit baked on a layer of cake batter that buckles as it cooks.
Crunchy almonds and oats combined with chewy apricots.
Apricot, mincemeat and marzipan layered with phyllo pastry.
Individual peach tarts with caramel sauce.
Moist mini almond delights with vanilla cream and fresh berries.
The classic almond mixture frangipane fills an almond crust, topped with sweet plums and a brandied glaze.
French galette traditionally served on January 6, the Feast of the Epiphany. Whoever finds the hidden bean inside
(symbolizing the baby Jesus) is crowned king or queen for the day.
Fruit-filled kosher crumble made with matzo.
A refreshing beverage with a splash of sophistication.
Customize and color with cocoa.
Layered dessert with the winning blend of almonds and apricots.