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!
My Grandma Annie made the world’s best mandel bread—a twice-baked, crunchy Jewish cookie similar to biscotti. Whenever she visited, she’d step off the plane with a big smile and a cookie tin in hand, and we knew dessert was here, too! Mandel bread translates to “almond bread” in English, from the Yiddish word mandel (almond) and the German brot (bread). Despite the name, it’s more like a cookie than bread, traditionally made with almonds but sometimes with other nuts or chocolate.
Like biscotti, mandel bread is satisfyingly crunchy, but thanks to a bit more fat, it’s richer and less dry—no need to dip it in coffee, tea, or hot chocolate to enjoy it (though you can, if you like!). Most mandel bread recipes, including my grandma’s, are non-dairy and made with oil, but I use butter for a little extra flavor.
Table of Contents
“They are phenomenal! I’ve made mandel bread forever (40+ years) and this is the best recipe!”
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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Grandma Annie's Chocolate Chip Mandel Bread
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!
Ingredients
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1¼ teaspoons cinnamon, divided
- ¼ teaspoon ground nutmeg
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled (or 1 cup vegetable oil)
- 1 cup plus 1 tablespoon sugar, divided
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- ¾ cup coarsely chopped pecans, walnuts or slivered almonds (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of the cinnamon and the nutmeg.
- In the bowl of an electric mixer, combine the melted butter, 1 cup of the sugar, the vanilla extract and almond extract. Beat on medium speed until combined. Add the eggs and continue beating on medium speed until thickened and pale yellow, 2 to 3 minutes. Add the dry ingredients and mix on low speed until just incorporated, then 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.
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper. 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 the prepared 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. Lower the oven temperature to 250°F.
- In a small bowl, mix together the remaining 1 tablespoon of sugar and ¼ teaspoon cinnamon.
- Once the logs have cooled, cut them diagonally into ¾-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). Flip the cookies onto their sides, and then 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. Let the mandel bread cool on the baking sheets on the cooling racks, then store in airtight container at room temperature for up to two weeks. (Note: the cookies will get crunchier as they cool.)
- Freezer-Friendly Instructions: 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.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 169
- Fat: 10 g
- Saturated fat: 5 g
- Carbohydrates: 20 g
- Sugar: 10 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 90 mg
- Cholesterol: 33 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Good recipe. Get rave reviews each time I make them. I add extra chocolate chips to take them up a notch.
To add to the last comment: I also use white whole wheat or whole wheat pastry flour–for a little added nutritional value. It works well. Also used canola oil instead of butter and cut down the sugar just a tad. Again, recipe still comes out tasty.
Very good recipe. I added a couple of tablespoons of potato starch/flour, as many mandelbrodt recipes do. I think it adds a certain lightness to the texture.
I always thought my Grandma made the best version of mandel bread in the world, but your Grandma Annie’s is very close and may even be an improvement–especially with your modification using butter, nutmeg, and more vanilla extract. I didn’t put chocolate chips in mine. I grew up on pecans and raisins in Grandma’s, so that’s how I made this. I’ll experiment next time, leaving out raisins, and adding different nuts (walnuts and/or almonds) and may try the Ghirardelli chips, as you show. I love the addition of nutmeg, which I’m convinced improves just about everything. If my husband and I don’t finish the whole batch before seeing the kids tomorrow, I’ll give them some to try and compare with our family recipe. I also like how you cut them into large, dense pieces, rather than delicate little things. That’s the same “look” my grandma made. Anyway, they are the most delicious cookies, so much a part of my childhood, and making either recipe brings back memories of family traditions. So addictive and wonderful! Thanks for sharing your grandmother’s recipe! Also, many thanks for posting the step-by-step wonderful photos. They help me know I’m right “on track” as I follow your recipes.
These biscotti were a big hit with my family last night after dinner. I have my husband’s aunt’s old recipe, which is tried-and-true – but I decided to put my trust in Jenn and give her version a try. Good decision! Next, I plan to try her double chocolate biscotti. My family can’t wait
I made these and they were amazingly delicious and easy. The flavors all meld together in a very addictive way. They look like biscotti, but they have a softer, sturdier texture. I even mailed them to my daughter in CA from NY and they arrived in perfect shape.
I have a friend who used to give me her mandel brot as a gift for many reasons, but she refused to share her secret family recipe with me. Well, guess what…I don’t need or want her sacred recipe anymore because this one is superb and tastes just the same or better! I am thrilled! Thank you once again!
What is the difference between using oil or butter
Hi Rockie, In this case, the only difference is that the butter adds flavor.
These are the best ever!!! I have made them for several people facing difficult situations to help them cope (i.e. hip replacement surgery, a job loss, death of a relative). I always recommend keeping them in the freezer, and eating them as you want them with a cup of tea. My favorite go to gift!!!
We just finished a delicious breakfast centered around this special version of Mandel Bread. This was the first time that I have put nutmeg into Mandel Bread, and also using butter versus oil. This recipe is totally “makeagainable”, and while the author’s grandma Annie was not my grandma, I will be uttering her name every time this is made in our home.
Thank you for sharing your family recipe.
Cheers,
Jeff
That is so sweet, Jeff. I am so glad you enjoyed it!
My bobba died when I was 21. I’m now 69. I lived with my parents and had no idea how to cook or bake really. When I was very young I used to try baking. Normally ‘rock cakes’ and only my dad would eat them. Being so not into kitchen stuff it never occurred to me to get recipes from her. Her pickled cucumbers and khrain were the best. Cleared your sinuses. Never tasted anything like them since. Well the grandparents both sides came from the Ukraine – then known as Russia. They came before the revolution but not to the USA but to England. I only knew my dad’s parents. I made aliyah in 1968. I became a very good cook and baker, is that the right word? It’s amazing how much English one can lose. Well about 20 odd years ago I stopped cooking and baking. I got divorced very amicably and my 2 kids were in the army. When I finally had to go back to the kitchen – husbands wives grandchildren – i had lost my touch and confidence. I was making spaghetti bolognaise, spaghetti alfredo, roast beef which is ridiculously expensive here. I’ve now stopped altogether and my daughter makes Friday night supper with occasional help from my daughter in law and my granddaughter helps. All this is to tell you that I’m feeling the urge to get back into the kitchen. Your recipe looks and sounds delicious. I hope! I’ll be able to start again. I also love talking to people online so if anyone feels like dropping a line…. I hope I haven’t bored you all to tears.