Grandma Annie’s Chocolate Chip Mandel Bread
This post may contain affiliate links. Read my full disclosure policy. 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!). “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. Because this mandel bread recipe contains flour, it isn’t suitable for Passover (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 you can opt for oil for a non-dairy option. 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 All-Purpose Flour: Provides structure to the cookies. Because this mandel bread recipe contains flour, it isn’t suitable for Passover (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 you can opt for oil for a non-dairy option. 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. The biscotti will keep in an airtight container for 2 weeks; freeze for longer storage. You May Also Like RecipeComments (207)Add Comment Recipe Comments (207) Add Comment 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) 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. 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 Powered by 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 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. See more recipes: Cookies & CandyDessertMake-AheadJewish Cookies & Candy Dessert Make-Ahead Jewish