Mandel bread is a delicious twice-baked Jewish cookie that’s similar to biscotti. It’s our go-to treat during the Jewish holidays, but it’s not actually a bread—it’s more like a Jewish biscotti!
These crispy cookie bars are filled with cinnamon and chocolate chips, but you can customize them with nuts, raisins, dried cranberries, or other flavored chips. They’re perfect for dunking in coffee or tea.
This is the easiest mandel bread recipe, and it has a secret ingredient that makes it extra sweet and flavorful! I absolutely love this recipe. It’s simple and delicious, perfect to add to your dessert rotation.
Mandel bread is baked twice, making it similar to biscotti but a bit softer. To store leftover mandel bread, just keep it in an airtight container on the counter for up to a week.
If you want to freeze the dough before baking, or the baked cookies, use a freezer-safe container. For the dough, we recommend wrapping it in plastic wrap to prevent freezer burn.
Mandel Bread Recipe
Equipment
- Mixing bowls
- Baking sheet
- Mixing spoon or electric mixer
- Knife for slicing
Ingredients
- 3 cups Flour
- 3/4 cup Oil
- 3/4 cup Sugar
- 2 tsp Vanilla
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 3 Eggs
- 1 cup Chocolate chips or a mix of dried fruit and nuts
- 2 tsp Cinnamon sugar optional
Instructions
- In a bowl, combine the flour, baking powder, salt, and cinnamon.
- In a large bowl, mix the oil, sugar, vanilla, and eggs until thick and light yellow.
- Combine the wet and dry ingredients and mix well. Fold in the chocolate chips and any dried fruit or nuts.
- Cover the dough and refrigerate for 1-2 hours.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Shape the dough into three 4-inch wide rectangles, about 1/2 to 3/4 inch high, on the baking sheet. Bake for 20-25 minutes.
- Remove from the oven and let cool for 15-20 minutes. Lower the oven temperature to 250°F (120°C).
- Slice the mandel bread into 3/4-inch thick pieces. If desired, sprinkle with cinnamon sugar.
- Return the slices to the oven and bake for another 15-30 minutes, depending on how crunchy you like them.
- Remove from the oven and place on a cooling rack to cool completely. The cookies will harden as they cool.
Notes
- Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
- The dough can be frozen for up to 4 months. Wrap in plastic wrap to prevent freezer burn.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 157 kcal |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 9g |
| Sugar | 10g |
| Calcium | 19mg |
| Iron | 1mg |
| Sodium | 50mg |
Can I Customize the Ingredients in Mandel Bread?
Absolutely! Mandel bread is very versatile. While our favorite combination is chocolate chips with dried fruit, you can add whatever you like. Try mixing in your favorite chopped nuts, seeds, or even different types of dried fruit. If you prefer a nut-free version, stick with chocolate chips or other sweet add-ins.
How Should I Store Mandel Bread to Keep it Fresh?
To keep your mandel bread fresh, store it in an airtight container at room temperature. It will stay good for up to a week this way. If you want to keep it longer, you can freeze the cookies. Wrap them in plastic wrap or place them in a freezer-safe bag to prevent freezer burn.
They can be frozen for up to four months. When you’re ready to enjoy them, just let them thaw at room temperature.
Why Do I Need to Bake Mandel Bread Twice?
The double baking process is what gives mandel bread its unique texture. The first bake sets the dough and makes it firm enough to slice. The second bake dries out the slices, giving them that crispy, crunchy texture similar to biscotti.
If you prefer softer cookies, you can reduce the time of the second bake, but traditional mandel bread is meant to be crunchy.