Chocolate Chunk Mandel Bread Recipe -
Chocolate Chunk Mandel Bread Recipe

Chocolate Chunk Mandel Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    2 hrs 10 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat the eggs and sugar together in a mixing bowl until smooth. Whisk in the vegetable oil, vanilla extract, and orange juice. Stir in the chocolate chips and the flour mixture until no dry lumps remain. Divide the cookie dough into two pieces. Form each piece into a roll about 3 inches wide and 12 inches long. Place the rolls, side by side, onto the prepared cookie sheet.
  3. Bake in the preheated oven until the rolls have started to brown, about 20 minutes. Remove the rolls from the oven onto a rack. Let cool about 10 minutes until cool enough to handle; cut the mandelbrot into 1/2-inch thick slices. Return the cookies to the baking sheet and lay them flat.
  4. Return to the oven and bake until lightly golden, about 15 minutes more. Allow to cool completely on a wire rack before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2009

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!

Most Helpful Critical Review
Jan 22, 2010

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

Sep 23, 2009

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!

Jun 23, 2010

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!

Jul 07, 2014

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.

Dec 10, 2012

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.

Feb 08, 2015

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.

Nov 06, 2013

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!


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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