Chocolate Chunk Mandel Bread

Chocolate Chunk Mandel Bread

10
KBC123 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 10 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 c...

Most helpful critical review

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 ...

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 c...

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...

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 br...

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 mo...

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 ...

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...

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 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!

I have made this many times now and everytime it turns out fantastically and my cousins really like it. If I were to change the recipe, I would put lemon juice in (in addition or instead of the ...