Mandel Bread Traditional Jewish Holiday Cookie
Mandel Bread, a beloved traditional Jewish holiday cookie, is a delightful cross between biscotti and a tender cookie, perfect for celebrations or everyday indulgence. This easy-to-make recipe combines simple pantry staples like all-purpose flour, sugar, and eggs with rich add-ins like chopped nuts, chocolate chips, or dried fruit for a customizable treat. Flavored with a hint of vanilla and optional almond extract, each slice gets a sweet, cinnamon-sugar topping for added nostalgia and warmth. Twice baked to achieve its signature crisp texture, Mandel Bread is wonderfully dunkable in coffee or tea yet tender enough to enjoy on its own. With a prep time of just 15 minutes and a long shelf life, this dessert is perfect for gifting or keeping on hand for festive gatherings. Serve up this traditional Jewish favorite and savor its timeless charm!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Vegetable oil
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 1 cup Chopped nuts (e.g., almonds or walnuts)
- 0.5 cups Chocolate chips or dried fruit
- 1 teaspoons Ground cinnamon
- 2 tablespoons Additional granulated sugar
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, beat the sugar, vegetable oil, eggs, vanilla extract, and almond extract (if using) until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the chopped nuts and chocolate chips or dried fruit, ensuring they are evenly distributed throughout the dough.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a long, flat loaf about 2 inches wide and place them on the prepared baking sheet, leaving space between them to spread.
In a small bowl, mix the cinnamon and additional sugar, then sprinkle the mixture over the loaves.
Bake the loaves in the preheated oven for about 25-30 minutes, or until the edges are lightly golden and the center is set.
Remove the baking sheet from the oven and let the loaves cool for 5 minutes. Carefully transfer them to a cutting board.
Using a sharp knife, slice each loaf diagonally into 1/2-inch thick slices.
Lower the oven temperature to 325°F (165°C). Place the slices cut-side down back onto the baking sheet.
Bake the slices for an additional 10-12 minutes, then flip them over and bake for another 10-12 minutes, or until they are crisp and golden all over.
Remove the baking sheet from the oven and allow the Mandel Bread to cool completely on a wire rack before serving or storing.
Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
4592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 598.0 g | 217% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 278.8 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 360 mg | 28% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
