Grandma Annie’s Chocolate Chip Mandel Bread

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With a hint of almond, chocolate chips, and a satisfying crunch, my Grandma Annie’s mandel bread is pure comfort and tradition in every bite!

What You’ll Need To Make Mandel Bread

• All-Purpose Flour: Provides structure to the cookies. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy. Because this mandel bread recipe contains flour, it isn’t suitable for Passover (as flour is avoided during the holiday). A Passover-friendly version would typically swap flour for a kosher-for-Passover alternative, like matzo cake meal.
• Baking Powder: Helps the mandel bread rise.
• Cinnamon: Adds warmth and spice to the dough and the topping.
• Nutmeg: Contributes a subtle, aromatic spice to the flavor of the dough.
• Butter or Vegetable Oil: Adds moisture and richness to the dough. I prefer the flavor of butter, but if you opt for the oil for a non-dairy option, the mandel bread will still be delicious with it.
• Sugar: Sweetens the mandel bread and adds a crunchy topping.
• Vanilla Extract: Enhances the flavor of the dough with its aromatic richness.
• Almond Extract: Adds a hint of almond flavor for extra depth.
• Large Eggs: Bind the ingredients together and provide structure.
• Semi-Sweet Chocolate Chips: Add sweet pockets of chocolate throughout the mandel bread.
• Jump to the printable recipe for precise measurements

Step-By-Step Instructions

In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.

Whisk to combine.

In the bowl of an electric mixer (either a stand mixer or hand mixer will work) combine the melted butter, sugar, vanilla extract, and almond extract.

Beat on medium speed until combined.

Add the eggs.

Add the eggs and continue beating on medium speed until thickened and pale yellow, 2 to 3 minutes.

Add the dry ingredients.

Mix on low speed until just incorporated.

Mix in the chocolate chips and nuts (if using).

Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, 1 to 2 hours. Lightly dust a clean work surface with flour and shape the dough into 2 logs about 2 inches wide, 13 inches long, and 1 inch tall.

Place the logs on two parchment-lined baking sheets.

Bake for about 25 minutes, or until lightly golden, rotating the pans from top to bottom and front to back midway through. Remove the pans from the oven and place on cooling racks. Let the baked logs cool for 15 minutes.

Meanwhile, reduce the oven temperature to 250°F. In a small bowl, mix together the remaining 1 tablespoon of sugar and 1/4 teaspoon cinnamon.

Once the logs have cooled, cut them diagonally into 3/4-inch-thick slices (I do this directly on the baking sheets, but you can transfer the logs to a cutting board, if you’d like). A serrated knife works well for this.

Flip the cookies on their sides and sprinkle half of the cinnamon-sugar over top. Flip the cookies over and repeat with the remaining cinnamon-sugar.

Place the pan back in the oven (be sure the temperature has reached 250°F!) and bake until golden and crisp, 40 to 45 minutes.

Make-Ahead, Freezing & Storage Instructions

After the mandel bread has cooled completely, it can be stored in an airtight container at room temperature for up to two weeks. The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

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