If you grew up Jewish in America, chances are you’re familiar with mandel bread. Also known as mandelbrot, which means “almond bread” in Yiddish and German, this crisp cookie is twice-baked like Italian biscotti recipes. But it’s not quite as crunchy! Instead, mandel bread is crisp on the outside, tender in the middle and sweet. It’s perfect for dipping into hot tea or coffee, enjoyed as a tasty morning treat or an after-dinner dessert.
You usually find mandel bread freshly baked in Jewish bakeries, but if you don’t live in or around a major city, those can be scarce. Thankfully, our Test Kitchen-approved recipe is easy to make at home and customizable to your taste.
How is mandel bread different from biscotti?
While mandel bread and biscotti are both sliced twice-baked cookies studded with nuts, dried fruit or chocolate chips, they are slightly different. Mandel bread tends to be a bit softer and richer than biscotti because it uses more oil and eggs. Also, sometimes biscotti will use butter, whereas mandel bread tends to be dairy free. They look very similar, too, but mandel bread is often sliced a bit thicker.
The exact origins of mandel bread aren’t entirely known, but one theory is that Jewish people first learned of the dessert in Italy, thanks to the large Jewish population in Piedmont. And, since mandle bread typically doesn’t use butter, it became a good dessert for the Sabbath.
Ingredients for Mandel Bread
- Flour: As with most baked goods, flour is a main ingredient for mandel bread. You can use matzo meal as a substitute for flour to make the cookies kosher for Passover. The texture may be a bit grainier, but that’s not a bad thing!
- Vegetable oil: Mandel bread is a dairy-free treat, making it a good kosher dessert. Using vegetable oil keeps it dairy-free and also adds to the crispy texture.
- Eggs: Eggs are important in baking because they add moisture and act as a binder. As always, you want to bake with room-temperature eggs for the best results with cookies.
- Baking powder: Baking powder is an important leavening agent, giving the cookies the rise that they need.
- Chocolate chips: We use mini chocolate chips because they distribute nicely in the cookie. You want a bit of chocolate in every bite! If all you have is full-size chips, that’s fine to use. Or chop them a bit finer if you want the chocolate spread throughout the cookie dough. You can use a darker chocolate, too, but remember, it won’t be as sweet. (To keep your mandel bread totally dairy free, double-check the label on the chocolate chips at the store.)
Directions
Step 1: Start the dough
In a large bowl, whisk together the oil and 1/2 cup sugar. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla.
Step 2: Add the dry ingredients, and chill
In a separate bowl, combine the flour, baking powder and salt. Gradually beat into the oil mixture. Stir in the chocolate chips. Cover the dough, and refrigerate for at least two hours.
Editor’s Tip:Â You can chill the mandel bread dough for up to 48 hours.
Step 3: Shape the dough
Preheat the oven to 375°F. Line a baking sheet with parchment. Take the dough out of the refrigerator, and, on the prepared baking sheet, shape it into a 12×3-inch rectangle. Bake the shaped mandel bread until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on a wire rack until firm, 10 to 12 minutes.
Step 4: Slice into cookies
Transfer the baked dough to a cutting board. Using a serrated knife, cut the mandel bread crosswise into 1-inch slices. Return the slices to the parchment-lined baking sheet, placing them cut side down. Sprinkle the tops with the remaining 1 tablespoon sugar.
Step 5: Bake the mandelbrot again!
Bake the sliced mandel bread until golden brown, four to five minutes on each side. Remove the mandel bread from the pan, and transfer to a wire rack. Allow the sliced cookies to cool completely.
Mandel Bread Variations
- Skip the chocolate: If chocolate chips aren’t your thing, you simply leave them out! If you like, you can add dried fruit instead. Apricot, raisins or currants, or chopped figs would be tasty.
- Add some citrus: For a little added brightness, add some citrus zest to your dough. You could even go one step further and add candied citrus peel for an extra citrusy mandelbrot.
- Bedazzle your mandel bread: Jazz up your mandel bread with a drizzle of melted chocolate over the top, or dip it in chocolate on one end. Learn how to melt chocolate for easy drizzling and dipping. You can also add sprinkles to the chocolate for a fancy twist.
How long does mandel bread last?
Because most of the moisture has been cooked off, mandel bread can last for up to two weeks at room temperature. Store between pieces of waxed paper in an airtight container. Since they’re already dry, you don’t have to worry about mandlebrot losing its crisp, tender texture over time. This also makes them ideal for sending in the mail as a care package!
Can you freeze mandel bread?
Yes! You can freeze mandel bread dough, wrapped tightly, for up to three months. To use, let the dough thaw in the refrigerator overnight, then follow instructions for baking from Step 3 on.
You can also freeze baked mandel bread in an airtight container for up to three months. To enjoy later, let the cookies come to room temperature, or warm them in a toaster oven or in the microwave.
Mandel Bread Tips
When do you serve mandel bread?
While it’s often served during some Jewish holidays, mandel bread can be enjoyed any time of year. It’s very versatile, and it can be eaten as a dessert or as a little snack in the morning. But, honestly, they’re good anytime throughout the day.
What else can you serve with mandel bread?
You definitely want to make sure to serve mandel bread with coffee and tea. You can also serve them with other tasty Jewish desserts to stay on theme.
