Description
This Mandel Bread recipe delivers the perfect balance of crunch and tenderness! A traditional Jewish twice-baked cookie, it’s rich with chocolate, nuts, and warm cinnamon. Whether you enjoy it with coffee, tea, or on its own, this easy-to-make treat is customizable and freezer-friendly.
Ingredients
Scale
Dry Ingredients:
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
Wet Ingredients:
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Filling Options (up to 12 oz total):
- 1 cup chocolate chips (semi-sweet or dark)
- ¾ cup chopped almonds, walnuts, or pecans
- ½ cup raisins or dried cranberries
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk oil and sugar until combined. Add eggs and vanilla, mixing well.
- Combine: Gradually add dry ingredients to wet ingredients, stirring until fully incorporated. Fold in chocolate chips, nuts, or raisins.
- Shape & First Bake: Divide dough into two logs, shaping them about 2 inches wide. Place on the baking sheet and bake for 30 minutes until firm.
- Cool & Slice: Let logs cool slightly, then slice into 1-inch pieces.
- Second Bake (Optional): Arrange slices cut-side down and bake for another 10-15 minutes for extra crunch.
Notes
- Skip the second bake for softer Mandel Bread.
- Sprinkle cinnamon sugar on top before baking for extra crunch.
- Store in an airtight container for up to 2 weeks or freeze for up to 3 months.
Nutrition
- Calories: 263
- Sugar: 15g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g