recipe

Mandel Bread: the traditional Mandelbrot recipe for beloved Jewish cookie

Total time: 1H + Resting time
Difficulty: Low
Serves: 20 cookies
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If you're a fan of biscotti, you'll love mandel bread. This tasty Jewish cookie is also known as mandelbrot, and it has an amazing crispy, crunchy texture. They're packed with chocolate chips and dusted in cinnamon and sugar, making them a perfect snack to enjoy with a cup of coffee or tea in the afternoon. The cookies get their signature texture thanks to the fact they're baked twice.

The name comes from the Yiddish words mandel and brot which mean “almond” and “bread,” which is a nod to the fact this delicious cookie is usually made with almonds. Mandelbrot is super easy to make and great for all occasions.

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Tips for Making Mandelbrot

If you prefer softer cookies, only bake your mandel bread once.

Mandel bread is made with oil instead of butter so that it's kosher. Vegetable oil is the go-to, but you can use grapeseed oil, coconut oil, or avocado oil to make your mandelbrot healthier.

You can also add dried fruit.

If you want to serve mandel bread for Passover, make sure each ingredient is certified Kosher.

Mandel bread is dairy-free. If you want to make fully vegan mandel bread, swap out the eggs for applesauce, flax eggs, chia seeds, or silken tofu.

Use almond flour to make gluten-free mandel bread.

How to Store Mandel Bread

Keep your mandel bread in an airtight container at room temperature for up to 2 weeks. Frozen mandel bread stays good for up to one month.

Ingredients
Vegetable Oil
1 cup
Sugar
1 cup
Large eggs
3
pure vanilla extract
1 tsp
All-purpose flour
3 cups
Baking powder
1 tsp
salt
1/2 tsp
semi-sweet chocolate chips
1 cup
pecans, chopped
for dusting
Ground cinnamon
1/3 cup
Granulated sugar
1/3 cup

How to Make Mandel Bread

In the bowl, combine oil and sugar until smooth by using an electric whisker.

Beat in one egg at a time.

Beat in the vanilla.

Sift the flour, baking powder, and salt into the oil mixture. Continue mixing until the dough is smooth but sticky.

Add the chopped pecans.

Fold in the chocolate chips.

Wrap the bowl in cling film and refrigerate for at least three hours up to overnight.

Preheat your oven to 350F. Line a baking tray with parchment paper. Lightly oily your hands. Shape the dough into four long equally proportioned pieces about 3 to 4 inches wide.

Bake for 25 minutes or until golden brown on the outside. Remove the baking pan from the oven. Reduce the temperature to 250F.

Slice the mandelbrot into 1 1/2-inch to 2-inch wide pieces resembling biscotti.

Combine sugar and cinnamon in a shallow bowl.

Coat each mandel bread cookie in cinnamon sugar.

Arrange the cookies on their sides on a parchment-lined baking sheet.

Bake for 15 minutes. If you like crispier cookies, cook them a little longer than 15 minutes during the second round of baking. Don't bake them too long because they'll dry out completely. Remove the tray from the oven and leave to cool.

Serve and enjoy!

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