The Best Chocolate Chip Mandelbread
When I first started writing this blog, I posted my all-time favourite biscotti recipe which could be a close cousin to mandelbread.
What is mandelbread? Well, for starters, the name comes from the Yiddish word mandlbroyt, which means almond bread, as a common ingredient in the cookies is usually almonds. Any way you say it, these cookies are a very similar version of an Italian biscotti. The exception here is, I make mine very soft as opposed to a “dunking cookie” which is crisp and hard to bite without dipping it into hot tea or coffee.
I refer to most recipes for biscotti or mandlebread as “break a tooth cookies” but this recipe is quite different. No dental emergency apppointment required. This easy, classic cookie came to my recipe binder courtesy of my dear sister-in-law who made two types of this mandelbread for the holidays. She always served this classic one at Rosh Hashana and made a flourless one for Passover. Mandlebread is usually twice-baked to make them crispy and crunchy however this recipe comes out soft-baked with a tender texture. They are truly divine.
Like biscotti, mandelbread is baked in a loaf shape, then sliced and often baked again for crunchiness.
If you are not into a crunchy outcome, you actually don’t need to do the second bake part. Just make sure that your loaves are baked through.You will know when you slice them. Mine usually are done after 25 minutes and the second round in the oven just gives the cookies a slight crisp on the crust. Watch how they are made here in this-> REEL
Let me tell you what my favourite part is when I make these cookies.
Ready?
When I cut them, I tend to cut off a skinny slice at the each edge of the loaf so the cookies have an even flat side. I refer to the scraps as “THE ENDS”. Those “ends” are my biggest problem because I can’t resist them. Sometimes, if Steve is lucky, I save the “ends” for him. But first, I have to scarf a few down just to ensure that the mandelbread came out good.
This recipe is always on the TOP 10 request list with my family. I love these cookies because they are super easy to make and keep well in an airtight container for a long time. They are a perfect make-ahead treat and a wonderful gifting cookie.
My kids grew up wanting these on a frequent basis and loved add-ins such as cranberries, nuts and chocolate chips in their mandelbread. We had team cranberry/almond, team ONLY chocolate chip and TEAM cranberry/chocolate chip. No matter how I make these, they are always gone by the end of the meal because they get swiped into zip locks to take home.
I know that this will become a generational recipe and I love the idea of teaching my children and granchildren to make this sweet treat on their own.
- 3 x-large eggs
- 1 tsp vanilla
- 1 cup sugar
- 1 cup oil
- 4 cups flour
- 1 tsp baking powder
- 1 8 oz pkg mini semi-sweet chocolate chips
- Optional – ½ cup each dried cranberries & sliced almonds
- Cinnamon Sugar ( ½ cup sugar to 1 tsp cinnamon mixed together on a plate)
- Optional Drizzle - 1 cup each dark & white chocolate chips, melted
- Mix eggs, vanilla, sugar and oil together. Gradually add flour that has been sifted with baking powder. Just before it is totally incorporated add in your chocolate chips, dried cranberries and sliced almonds. Form into a large ball and cut the ball in quarters.
- You will have 4 pieces of dough which you need to form into rectangular logs. Watch how they are made here.
- Place on baking sheet lined with parchment paper (I use a silicone baking mat) and bake at 350F for 25 minutes. Remove from oven and slice into ½ inch cookies.
- Place them back on the cookie sheet and bake for another 10-15 minutes. As soon as they are easy to handle and not super hot, dip in cinnamon sugar mixture and place onto baking rack to cool.
- 4 x large eggs
- 1 ¼ cups granulated sugar
- 1 cup oil (peanut, coconut, canola, corn or canola)
- 2 cups sifted cake meal
- 6 tablespoons potato starch
- 1 teaspoon cinnamon
- ¾ cup finely ground walnuts
- 1 cup mini chocolate chips
- TOPPING: 1 teaspoon of cinnamon mixed with ¼ cup sugar (optional, to dip them into after)
- Beat eggs with sugar until creamy
- Add oil and mix well.
- Add dry ingredients and mix just until incorporated
- Add chocolate chips and walnuts and mix
- Cover and refrigerate (overnight if possible, if not, at least 3 hours)
- Form into 2 or 3 loaves and place on cookie sheet
- Bake at 350 degrees for 40 - 45 minutes
- Remove, slice and put them back in oven until brown (about 5 minutes)
- Remove and coat them with cinnamon sugar while they are still warm.
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