This award winning recipe is from my Bubbie and she passed it down to my mom, and my mom passed it to me and my sister. Mandel bread appears at nearly every family gathering, Shabbat dinners, and once my mom even sent it across the world to me when I lived in Israel.
There are many interpretations of mandel bread, but this is our family favorite.
If you’re looking for a Passover mandel bread try this Triple Chocolate Biscotti.
Mandel Bread from Bubbie Ruth
Servings
30 Servings
Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips To keep it pareve make sure chips are pareve!
- ⅓ cup Sugar for rolling
- ⅓ cup Cinnamon for rolling
- Optional Any other add-ins you might want!
Instructions
- Mix together oil and sugar until combined, and then add eggs one at a time. After the eggs are combined, add vanilla. Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.
- Once the dough is smooth and sticky, pour the chocolate chips and mix. Put the dough in the refrigerator for a few hours (at least 2) or overnight.
- Preheat oven to 350℉.
- Oil your hands, and form 4-5 rows with the dough onto an ungreased baking sheet. Bake for 25 minutes, remove and lower oven temp to 250℉.
- Meanwhile, combine cinnamon and sugar together in a flat dish.
- Slice the mandel bread into biscotti-sized pieces and carefully roll each one into the cinnamon/sugar mixture.
- Put the pieces back on the cookie sheet and bake for another 15 minutes at 250℉. I prefer softer mandel bread, so I bake for about 10 minutes. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it because if it over bakes, it dries out quickly.
You can’t possibly mean 1/3 cup cinnamon
You can use less, it’s just for rolling the pieces. Use whatever you prefer!
Yes it is a lot, and you may not use it all but when you roll the cookies in the cinnamon sugar mixture you need enough to coat them.
Can you just spread the dough out on a baking sheet instead of making logs first
I don’t dr why not. But the separate logs help with easy slicing after the first bake
This is not the original recipe – it’s not supposed to be a Passover recipe. I submitted this one (it’s my Bubbie Ruth) and it’s a recipe using regular flour. I’m not sure who submitted it with Pesach replacements, but it’s not right!
Oh no, I don’t understand how that could have happened, I will fix it.
There are so many issues with this recipe I don’t know where to start. I’m a professional baker and I would like to offer a few tips. I have NOT bake these as of yet, but so far, I have after making my changes.only “sand” to work with. My intention is to add egg and also 4 tablespoons of butter. I had already tried to form the mandel, but it was impossible even after refrigeration. I’ll update after adjustments
Thank you for commenting and letting us know, there are 3 eggs in the recipe, are you thinking it needs more?
Can you suggest a way to make these vegan ?– I cant use eggs.
do you have a suggestion for an egg substitute for someone who is vegan?
Flax seed eggs are good in cookies
Yes for sure.
Can I substitute chopped nuts for the chocolate chips?
Yes, thanks for noticing, I fixed it
Tamar Genger MA, RD
Executive Editor
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Baking powder is also not kosher for passover so if you’re intending this to be a passover recipe you should replace that with potato starch. I have mine in the oven now- can’t wait to see how it turns out!
Yes it is!
In the recipe fu be ruths passover received one ingredient 3 cups flour. Do you mean cake meal.