Tender Chocolate Chip Mandel Bread (Jewish Cookies)
Mandel Bread is a traditional Jewish cookie that is twice-baked, yielding a crunchy exterior similar to biscotti, but with a more tender center. My favorite add-in's are mini chocolate chips and sliced almonds, the latter of which is enhanced by almond extract in the cookie dough. Be sure to have a cup of hot coffee on hand for dipping!
Servings: 48 cookies
Calories: 126kcal
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 350°F (175°C). 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 300°F (150°C).
- 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
- Make ahead: Shape dough into logs, wrap, and refrigerate for up to 2 days.
- Storage: Store baked mandel bread in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze cooled slices for up to 3 months; thaw overnight in the fridge.
- Pro tip: If the dough is sticky, dampen your hands first. If needed, add a little flour—accurate weighing helps prevent this.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 30mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 1mg
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