Say hello to your new favorite cookie recipe: twice-baked Chocolate Chip Mandel Bread! This traditional Jewish cookie, referred to in Yiddish as mandelbrot (which translates to almond bread) is similar to Italian biscotti, but with a more soft and tender interior. They’re still crunchy on the outside!
If you love almond extract in desserts as much as I do, these cookies are sure to become a favorite. They boast a rich almond flavor with lots of added chocolate chips. The very best part is when you dunk mandel bread cookies into hot coffee — the cookie begins to soften and, if you wait too long, dissolve. It truly melts in your mouth, and I think that’s why I crave these so often!
Be sure to check out all of our easy-to-make cookie recipes, like my nutty, browned butter miso chocolate chip cookies, buttery, flaky homemade rugelach with chocolate and raspberry, or everyone’s favorite bakery-style Italian rainbow cookies!
Ingredient Notes
The mandel bread batter is made simply with:
- Dry ingredients: all-purpose flour, baking powder, and kosher salt.
- Wet ingredients: eggs, granulated sugar, neutral oil, and almond extract (feel free to add in vanilla extract, but almond is traditional)
For add-in’s, I like sliced almonds and mini chocolate chips. You can substitute with chocolate chunks or shaved chocolate, if preferred! And of course leave out the nuts if they’re not your thing!
Once the cookie dough is combined and the batter is formed into logs, you’ll want to sprinkle each with a little cinnamon sugar. This adds a bit of sweetness, warmth, and texture!
Step-by-Step Instructions
For this recipe, you can use either a stand mixer fitted with whisk attachment or an electric hand mixer.
- Combine dry ingredients. Place flour, baking powder, and salt in a bowl, then whisk.
- Mix the wet ingredients. In a separate large bowl, whisk eggs, sugar, 1 cup vegetable oil, and almond extract.
- Combine wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients until just incorporated. Next, fold in the chocolate chips and sliced almonds.
- Form the logs. Divide the dough in half, then (with damp hands!) form into two even logs on a parchment-lined baking sheet. Sprinkle with cinnamon sugar.
- Bake at 350°F for 25 minutes, then cool slightly. Cut into soldiers (or sticks), then return to the baking sheet, placing the cookies on their sides. Bake at 300°F )a lower temperature) for another 25 minutes. Enjoy immediately or at room temperature!
Ari’s Best Tips!
- If the dough is too sticky, add a little bit more flour until it is manageable.
- Be sure to leave a few inches of space in between the loaves before their first bake they’ll expand as they bake! It’s definitely ok for them to touch after baking, you just want them to be easy to separate.
- Don’t over bake the mandel bread, or it will become overly dry and hard. You’ll know it’s done when the cookies are golden brown and dry to the touch.
- Store leftover mandel bread in an airtight container for up to a week.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can make the dough ahead of time and refrigerate it for up to 2 days. Simply shape the dough into logs, wrap them in plastic wrap, and store in the refrigerator until ready to bake.
- Leftovers and storage: Keep the Chocolate Chip Mandel Bread in an airtight container at room temperature for up to a week.
- To freeze: Mandel bread can be frozen for up to 3 months. Wrap the cooled slices tightly in plastic wrap and store in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
Serving Suggestions
The very best way to serve our mandel bread recipe is with a hot cup of coffee for dipping! My kids enjoy these dunked into a cold glass of milk. You can also serve them with your favorite ice cream or drizzled with melted chocolate. Get creative!
I like to add them to my annual holiday cookie boxes!
Substitutions
- You can substitute all-purpose flour with whole wheat flour.
- If you don’t have almond extract, you can use ½ teaspoon of almond liqueur instead.
- Adjust sweetness by using dark chocolate chips for a richer flavor or adding a bit less sugar to the dough for a less sweet version.
- For a dairy-free version, use vegan butter and chocolate chips.
- Instead of sliced almonds, you can add chopped walnuts or pistachios (but I’m partial to almonds here!).
A holiday cookie staple! You won’t be able to stop after one, promise!
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Tender Chocolate Chip Mandel Bread (Jewish Cookies)
Video
Equipment
Ingredients
- 3 cups (360g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp Kosher salt
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup neutral oil, such as grapeseed, avocado, canola, or vegetable oil
- 2 tsp almond extract
- 1 cup mini semi-sweet chocolate chips
- ½ cup sliced almonds
For the cinnamon sugar topping
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prep the baking sheet. Set a rack in the middle of an oven, then preheat to 350F. Line a rimmed baking sheet with parchment paper.
- Make the cinnamon sugar. In a small bowl, combine ¼ cup (50g) granulated sugar and 1 tsp ground cinnamon. Mix well, then set aside.
- Combine the dry ingredients. In a mixing bowl, combine 3 cups (360g) all-purpose flour, 1½ tsp baking powder, and ¼ tsp Kosher salt, then whisk well.
- Mix the wet ingredients. In a larger mixing bowl, whisk together 3 large eggs and 1 cup (200g) granulated sugar until the mixture turns a pale yellow. Add 1 cup neutral oil and 2 tsp almond extract, then mix very well.
- Combine wet and dry ingredients. Pour the flour mixture into the wet ingredients all at once, then use a spatula to gently fold until thoroughly mixed. Add 1 cup mini chocolate chips and ½ cup sliced almonds, then fold again until just combined.
- Bake the logs. Divide the dough into two even portions, then place on the prepared baking sheet, using your hands to roll each into a log about 14-16 inches long. (Note: you can wet your hands with water or oil to help prevent the dough from sticking as you shape it.) They can both bake on the same baking sheet, just make sure there are a couple inches between them. Sprinkle each with half of the cinnamon sugar, if wanted. Transfer to the preheated oven, then bake for 25-30 minutes, or until the logs have puffed up and the edges are.beginning to brown. Allow to cool slightly for 5-10 minutes. Reduce the oven temperature to 300F.
- Cut into smaller cookies. Use a serrated knife to cut each log into pieces about ½-¾-inches thick. Return the cookies to the baking sheet on their sides (cut side down) – it’s okay for them to be close together. Bake for an additional 25 minutes, or until golden brown and crisp. You can flip them over once halfway through cook time, but they still turn out ok if you forget. Enjoy immediately or at room temperature with hot coffee!
Notes
- To make-ahead: You can make the dough ahead of time and refrigerate it for up to 2 days. Simply shape the dough into logs, wrap them in plastic wrap, and store in the refrigerator until ready to bake.
- Leftovers and storage: Keep the Chocolate Chip Mandel Bread in an airtight container at room temperature for up to a week.
- To freeze: Mandel bread can be frozen for up to 3 months. Wrap the cooled slices tightly in plastic wrap and store in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- Pro-tip: If the dough is very sticky, first try getting your hands damp to help form the logs on the baking sheet. If it is still too sticky, you can add a bit more flour. If you weigh the ingredients with a scale, you should not have an issue with the dough.
Nutrition
Photography by: Alana of Your Home Made Healthy.
These look delicious but I’m hesitating given the 1868 calorie count; is this for the whole batch or for some other serving size? The ingredients do not seem to warrant the calories indicated.
Thanks Ari.
LOL oh no! Thanks for catching that, Robert! No, this recipe yields about 4 dozen cookies — I’ve updated the recipe card to indicate the nutritional information per cookie. Thank you so much! xo, Ari
Ari, thanks much for the prompt reply. Your clarification is so welcome because the calories per cookie are less than half a donut or about the same as an oatmeal cookie with a few chocolate chips in it. (Curious – I looked up this stuff.)
So, I made these cookies today and they were a just-right balance of crunchy/soft. As time goes by the crunchiness of biscotti is a risk factor for teeth.
Easy and delicious. Like Biscotti but better. Ari also gives you the measurements to weigh your ingredients which was so helpful when making this dough because it can be quite sticky. Adding it to my dessert rotation for when I host.
Delicious! Made exactly as written, and they look just like Ari’s and are a hit with my family. I also packaged a dozen in a festive tin, added a bag of excellent coffee, and gifted to hosts at our neighborhood holiday cocktail party.. They raved about them too – and said it was such a welcome treat the morning after.
Oh, I love hearing this Robin!! I love these cookies so much (and while I adore Italian biscotti, I totally prefer the tender texture of mandel bread cookies more). Thanks for the feedback. Happy holidays! Ari