Recipe by KBC123
"You'll love these crunchy biscotti-type cookies. Add almonds (mandeln) or maraschino cherries for variety. We gave these as teacher gifts last year and got lots of compliments!"
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I found this recipe very easy to follow and the mandel bread came out very well. One comment, I would definately reccomend using waxed paper under the bread , rather than greasing the pan, for convenience sake. I tweaked the recipe by changing 1 cup chocolate chips to 3/4 cup choc chips & 3/4 cup chopped pecans. It came out great! Thanks!
I had to over an extra cup of flour just to make it hold together. It ended up coming out ok, but not extremely flavourful
I decided to drop the chocolate chips and substitue lemon juice for the orange juice. i also grated a lemon rind. I used wax paper under the loaves, like previously recomended, and it pealed off easily. a very simple recipe, with very good results. I will make this one again! Thanks! by the way, Mandel=almond. I think it's funny that this recipe has no nuts in it whatsoever!
I used lemon juice, lemon zest and almonds. In place of 1 cup sugar, I used 1 cup of a natural sugar substitute. I used the the sweetner's conversion chart from sugar to sweetner. The Mandel bread was great and not one person who had some of it noticed the sugar switch!
Don't Panic! I was ready to give this recipe a poor rating because the dough was so wet and loose, I thought "this just won't work". It did. My husband raved "they are better than the bakery." I wish it didn't have so much oil in it but that must be why it has such a light crumb. Be prepared to chill the dough and use only a small amount on each "loaf" because it will spread out on the pan. I followed the recommendation to use waxed paper but during the second bake, i used parchment. A finished mandel bread cookie is only about an inch high but when they spread out, it might be six inches long which is longer than i'd like, hence my advice to make small loaves. They freeze well after baking too. And it's the perfect accompaniment to your morning coffee. Variations you might try: pistachios, dried cranberries, dip them in chocolate like biscotti, toffee chips, etc.
My mother received a very similar recipe from a Jewish coworker. She makes it every year at Christmas and it is always a hit! I made a few alterations to this recipe to make it as close to my mother's as possible. I substituted the chocolate chips for chopped walnuts (although I did once use almonds instead of walnuts and it was equally as tasty) and sprinkled the top of the loaves with cinnamon and sugar mixture (the kind you buy at the store if you are in a hurry works well or you can mix 1/4 cup white sugar with 1-1 1/2 tablespoons of cinnamon) before putting them in the oven the first time. I also used wax paper in lieu of the greased cookie sheet. Clean-up was a snap! My mother also suggested if you have a hard time getting it to hold, put the dough in the fridge for an hour.
I typically use my mother's recipe but wanted to try something new. I was surprised at how "soupy" the dough was; I'm used to dough that actually forms into logs. I wound up spreading the dough onto the cookie sheet, baking it and cutting it into squares. Taste was good but it probably needs another cup of flour. I'll stick to mom's next time.
i liked this! I changed the vanilla extract to almond, and had to chill the batter for over an hour before it was able to roll. Plus, I sprinkled sugar on them before the final bake. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chunk Mandel Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 173
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