Mandel Bread Recipe
Mandel bread is a delicious Jewish cookie that's baked twice, similar to biscotti. Although it’s a favorite during Jewish holidays, you can enjoy it any time of the year, and you don’t have to be Jewish to love it. There are so many ways to enjoy mandel bread. Our favorite is to fill it with chocolate chips and dried fruit, but you can also add your favorite nuts or seeds. This mandel bread is perfect for dipping into tea or coffee and makes a great gift during the holidays!
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.