Grandma Annie’s Chocolate Chip Mandel Bread

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This crowd-pleasing mandel bread, a traditional Jewish cookie, is studded with walnuts and chocolate chips.

My Grandma Annie made the world’s best mandel bread, and she didn’t travel anywhere without it. Every time she came to visit us, she’d walk off the plane with a big smile, cookie tins in hand. It never lasted long so we’d always bake more with her, tripling the recipe so we’d have enough to share with our neighbors. Eventually, the whole block came to love her visits!

What you’ll need to make Chocolate Chip Mandel Bread

If you’ve never had mandel bread, it’s a traditional Jewish cookie similar to biscotti.  Like biscotti, it is twice-baked and crunchy. The main difference is that it’s made with more oil or butter than biscotti, so the resulting cookie is a bit richer and softer. You don’t need to dip it in coffee or tea to enjoy it — it’s delicious all on it’s own.

I should note that mandel bread (literally, almond bread) is traditionally made with almonds but my grandma always made hers with chocolate chips and walnuts, so that’s how I do it. Also, most recipes you’ll encounter are non-dairy and call for oil (including my grandma’s), but I use butter because it tastes better.

Step-By-Step Instructions

To begin, whisk together the dry ingredients.

Beat the melted butter, eggs, sugar, vanilla extract and almond extract until creamy.

Stir the dry ingredients to the wet ingredients, then add the chocolate chips and nuts (if using).

Chill the dough for about an hour, then form it into two 2-inch wide logs on a baking sheet.

Bake for about 30 minutes, until lightly golden.

Let the logs cool, then slice them diagonally into cookies about 3/4-inch thick. Sprinkle with cinnamon sugar, then bake again in a low oven until crisp, about 45 minutes.

Serve and enjoy!

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Grandma Annie's Chocolate Chip Mandel Bread

This crowd-pleasing mandel bread, a traditional Jewish cookie, is studded with walnuts and chocolate chips.

Servings: 35-40 cookies
Cook Time: 1 Hour 30 Minutes


  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 14 tablespoons unsalted butter, melted (or 3/4 cup plus 2 tablespoons vegetable oil)
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup semi-sweet chocolate chips (use up to 1 cup if desired)
  • 3/4 cup walnuts or pecans (optional)
  • 2 tablespoons cinnamon-sugar (combine 2 tablespoons sugar with 3/4 teaspoon cinnamon)


  1. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
  2. In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla extract and almond extract. Beat on medium speed until creamy and pale yellow, a few 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, 1-2 hours (you can speed this up in the freezer if you'd like).
  3. Preheat the oven to 350°F and line a baking sheet with parchment paper. Shape the dough into 2 logs about 2 inches wide, making sure they aren't too close together or too close to the edges of the pan. (If it's still sticky, dust your hands with flour.) Bake for 25-30 minutes, or until lightly golden. Remove from the oven and turn the temperature down to 250°F. Let the baked logs cool for about 15 minutes, then slice them diagonally about every 3/4-inch. Flip the cookies on their sides (I squeeze them onto one baking sheet but you can use two if necessary), 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 you turned temperature down to 250°F!) and cook until golden and crisp, about an hour. Let cool, then store in airtight container. (Note: cookies will get crunchier as they cool.)

Nutrition Information

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  • Per serving (40 servings)
  • Serving size: 1 piece
  • Calories: 118
  • Fat: 6 g
  • Saturated fat: 3 g
  • Carbohydrates: 15 g
  • Sugar: 7 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 66 mg
  • Cholesterol: 25 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, 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.

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Reviews & Comments

  • Jenn
    I’d love to try a pumpkin Mandelbrot for the holidays this fall. Do you have any advice that might be an adaptation of this recipe? Thank you.

    • — Ilene on August 29, 2020
    • Reply
    • Hi Ilene, I wouldn’t recommend incorporating pumpkin into the mandel bread. Pumpkin doesn’t have a lot of flavor on its own but adds a lot of moisture (so it could throw the wet and dry ratios off). Instead, I’d use the recipe and add a teaspoon or so of pumpkin pie spice. Hope that helps!

      • — Jenn on September 2, 2020
      • Reply
  • Jenn, It’s Patriciann again … now that I cut the Mandel Bread in 3/4 in slices, they look AWESOME!! I knew u wouldn’t let me down. Thank u so much for a Great recipe.. My Dr. will love them.. I used chocolate chips n walnuts, n as u suggest all butter in the mix.

    • — Patriciann on June 11, 2020
    • Reply
    • So glad they turned out nicely — hope your doctor enjoys them! 🙂

      • — Jenn on June 11, 2020
      • Reply
    • Hi Jenn! I have never made Mandel bread before and it’s a little hard to tell from the photo. Approximately how tall and/or how long should the log be?


      • — Noreen on August 1, 2020
      • Reply
      • Hi Noreen, The logs should be about 2 inches wide and 1 inch high. Hope you enjoy!

        • — Jenn on August 4, 2020
        • Reply
  • I just finished making the Mandel Bread. I don’t know what I did wrong. I am so meticulous with my measurements as well as my ingredients. For some reason, they really spread a lot. I did the 2-inch as u said to do. They didn’t rise a lot at all; they’re almost look flat.. I’m ready to cut then. I planned to give them to my Pulmonary Dr who is Jewish n loves Mandel Bread but I don’t know if I should??? I don’t know what to do. I am ready to cut them now n see how they look. I love ur recipes n ur site. Won’t keep me from trying again!

    • — Patriciann on June 10, 2020
    • Reply
    • Hi Patriciann, Sorry to hear you struggled with this! How did it come out?

      • — Jenn on June 11, 2020
      • Reply
  • My family enjoys this recipe but can you add the metric measurements to the print copy? It is not there.

    • — Irene on June 1, 2020
    • Reply
    • Hi Irene, I just added metric measurements (and so glad you like them)! 🙂

      • — Jenn on June 2, 2020
      • Reply
  • Hi Jenn,

    I only have whole wheat pastry flour and spelt flour available right now. Do you think either would work for this recipe? Thanks for so many delicious recipes!

    • — Shelah on May 22, 2020
    • Reply
    • Hi Shelah, Glad you like the recipes! I wouldn’t recommend spelt flour and while whole wheat pastry flour may work here, it’s really hard to say without trying it myself. For the most predictable results, I’d stick with the all-purpose flour. Sorry!

      • — Jenn on May 22, 2020
      • Reply
  • I have made this recipe several times. I weigh all ingredients for consistency. My family loves the flavor and texture. Today, on the second bake I actually used the lower baking temperature and 1 hour toasting time, turning the pan every 15 min and flipping the slices for the last 30 min. Much better. Usually toast each side for 7 to 8 min at 350°. I keep cinnamon sugar in a shaker bottle (my proportions) and sprinkle the loaves lightly before baking and the cut slices lightly each side. Sprinkle second side when you flip for last 30 min. They are great with no sprinkling of cinnamon. Remember bakers, you can adjust the spices to your taste! Leave out flavors you do not alike. Use ones you do like. Change up the mix-ins to add up to 1 cup or 1 1/4 cup. I prefer using just 3/4 cup of oil and 1 slight cup of sugar. Also refrigerate my dough on a 1/4 sheet pan lined with plastic wrap. Use the plastic wrap or food grade gloves to pat the dough into a flat loaf as long as pan and half as wide. The wrapped dough can be refrigerated for as long as you like. When ready to bake split dough down the middle length wise and roll on to larger baking sheet lined with Slipat or parchment. Using your gloved hands or plastic wrap pat into the suggested size. Perfect cookies every time. Remember there are different cinnamons out there. Choose a mild flavored one or combine a few cinnamons to find one you like. Lowering the oil or butter will give you biscotti! Also good!

    • — Grandma Reno on May 6, 2020
    • Reply
  • Hi Jen
    I have a sugar question for the mandel bread recipe:

    Is the 2 Tablespoons of sugar in the recipe for your mandel bread just for the topping? Or do you literally add 1 cup plus 2 tablespoons to the mixture plus another 2 tablespoons for the topping?

    • — Debbie on April 10, 2020
    • Reply
    • Hi Debbie, The dough gets the full 1 cup + 2 Tbsp. of sugar and the topping gets 2 Tbsp. of sugar and 3/4 tsp. of cinnamon. Hope that clarifies and that you enjoy!

      • — Jenn on April 12, 2020
      • Reply
  • Have made these several times and love them–delicious–however my question is why do you think the last couple of times I made them I did not get that many cookies out of the batter — maybe about 20. thanks for your answer

    • — shirley on March 27, 2020
    • Reply
    • That’s really strange, Shirley! You’ve made and have gotten the full yield of 35 to 40 pieces before? Any chance you’re cutting them thicker now? Have you made any adjustments to the recipe?

      • — Jenn on March 27, 2020
      • Reply
  • What is the best way to fill mandel bread with jam? Do you make a trough down the center then pinch the dough together or do you spread the dough out, add the jam, and roll the sides over the jam and pinch the side and ends together?

    • — Jodi on September 30, 2019
    • Reply
    • Hi Jodi, I’ve never filled mandel bread with jam, but based on your description, I think the first of the two alternatives would probably be easier. Please let me know how it turns out if you try it!

      • — Jenn on October 1, 2019
      • Reply
  • Hi Jenn: I made these Mandel bread last night, and they turned out excellent!!! I tried them with my morning coffee this morning and they were delicious, tender but not falling apart after dipped in the coffee . I did not have almond extract, so I used pure orange extract instead and added some orange zest which I had on hand, I also used butter, one cup of cane sugar and left the chocolate chips out. They turned out excellent!!! I tried your double chocolate biscotti and the Walnut & cinnamon biscotti, both turned out amazing!!! Thank you so much for all your wonderful recipes.

    Vancouver BC

    • — Sandy on September 10, 2019
    • Reply
  • I’ve loved all of Jenn’s recipes and I’ve made many through the years; sadly, this one didn’t work for me (this is such a personal thing – this recipe might be perfect for someone who grew up eating mandel bread similar to this!). I hesitated when the recipe called for cinnamon as I don’t remember there being cinnamon in the mandel bread I ate as a child. But I added it and was sorry I did; I also added chocolate chips and walnuts but could only taste the cinnamon. I love cinnamon, just not in mandel bread. I didn’t care for the texture either; not crisp, not soft, more like a cookie in biscotti form. Brought them to a weekend get together and none of us cared for them. I managed to eat a few dunked in my morning coffee but tossed the rest. I might tweak this recipe but I’ll keep searching for a mandel bread recipe that’s more similar to what I remember eating as a child.
    Do try Jenn’s Strawberry Cake and French Apple Cake – both are fantastic!

    • — DV on July 8, 2019
    • Reply
  • Have made these quite a few times now. Butter is better, so that’s what i use. Used Brown Butter one time but just as good with plain butter. I use almonds, almond extra, and dried cherries and a touch of orange zest. Thanks.

    • — Rich on July 5, 2019
    • Reply
  • Hello Jenn,

    Stumbled on your AMAZING website today. My lovely mother turning 80 this February misplaced her recipe for Mandelbrot recently and we can’t find it. I am hoping when I make your Grandma Annie’s it will be just like my late Baba Esther’s recipe! I love that you use butter in place of oil and choose many organic ingredients. One note I would like to share with your followers (which I am sure you are aware) is that not all butter is the same in taste and salt whether organic or not / salted or unsalted. It can change the taste of food and baking! Great to research if one is not sure.

    One question: can I substitute unrefined cane sugar for refined white sugar?
    I will post my results once baked.

    Thank you for sharing all your delicious recipes…can’t wait to make many of them!


    • — Kayla on January 31, 2019
    • Reply
    • Hi Kayla, Glad you happened upon the website and thanks for your input regarding butter – I’m sure that will be helpful to readers. And yes, I think you could use unrefined cane sugar without a problem. Hope you enjoy the mandel bread!

      • — Jenn on January 31, 2019
      • Reply
  • If I used salted butter, should I omit the salt?

    • — shelley on January 10, 2019
    • Reply
    • Hi Shelley, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on January 10, 2019
      • Reply
  • Tried this recipe for the first time, easy and looks yummy. However, the flavor was not what I expected. It had an anise type flavor, is this the way it should taste. I did use oil instead of butter, other than that followed recipe.

    • — Cid on December 13, 2018
    • Reply
    • Hi Cid, Sorry these were a bit of a disappointment. Not sure why they’d taste like anise as they don’t contain any anise! I do think that these taste much better with butter, so I suspect that the substitution of oil did impact how they tasted.

      • — Jenn on December 13, 2018
      • Reply
  • Another 5 STARS recipe from Jen! I am so excited to take to the family annual Biscotti Bake! I feel like an accomplished baker! Thanks again!

    • — Ria on December 4, 2018
    • Reply
  • I’ve never had a mandel bread before but I was trying to make a cookie that would last a plane ride to my mother in law’s house and make plenty for them there. I made the coconut macaroons and this. They were both awesome. My “logs” did run into each other a little bit but it was not big deal. I was a little confused by the directions which said to make the logs 2 inches wide. Mine were a little bigger to get them all on one pan but not by much. They are so good with some coffee (my go-to drink :). And I must say I have tried probably about half of your recipes and I can’t find a reason to change any of them. Everyone thinks I’m such a good cook now even though I just tell them I found the best website. So thanks for making me the cook I always told my mother I never wanted to be 🙂

    • — Alisa Z on December 1, 2018
    • Reply
    • 🙂

      • — Jenn on December 1, 2018
      • Reply
  • My mother was a fabulous baker. As an immigrant from Poland, she was not accustomed to measuring spoons or measuring cups and never used them. She also never used a recipe. As a child, I never thought twice about it but when I started baking, I realized what an amazing feat to base your baking recipes on instinct. That being said , these mandel bread taste very, very similar to my mom’s. I have made them many times and shared them with friends and family. Everyone loves them. They are slices of perfection. Thank you for sharing the story about your grandmother and her delicious recipe.

  • How many days can I make them in advance and should they be kept in the refrigerator?
    Luv your recipes!!!

    • Hi Susan, So glad you like the recipes! These keep well – I’d say you could make them several days in advance. It’s a good idea to refrigerate; just be sure to bring to room temperature before serving.

  • Delicious! This recipe makes the best mandel bread! I did only use half of the cinnamon and sugar for the second bake and it was plenty.

  • Do you have a Passover Mandel bread recipe?

    • Hi Theresa, I’m sorry — I don’t! I do have a number of other kosher for Passover dessert recipes if you want to take a peek here.

  • This recipe is delicious! I have made my cousin’s recipe for years, but this one is much better.

  • Over the past 30 years, I have tried many mandel bread recipes. Many were tasty, but none was like I remembered having as a child, until now. Grandma Annie must have known my neighbor and shared her recipe. This mandel bread is just as I remember. Thanks so much for kindling fond memories.

  • I am 72 years young and this recipe took me back to my childhood days in my Grandmother’s kitchen! WOW! These are fantastic and just like Gramma used to make. Was introduced to your website about two years ago and use at least one of your recipes once a week. Everything I have ever made from you has turned out great. Thank you so much!

  • I know u can freeze the Mandel bread but can u freeze the dough

    • Sure, Brianna – that should be fine.

  • Any suggestions about freezing cookies, or what types freeze best? I lost my mandel bread recipe and can’t wait to make yours!
    Thanks and blessings to you and family.

    • Hi Penny, These freeze beautifully for up to a few months.

  • Okay…..the original recipe is delicious and I’m a recipe follower….except this time and I made a slight change. In place of the chocolate chips, I used 1 cup of dried apple (next time I will use 2 cups), replaced the extracts with 3 tablespoons of boiled cider. They are very tasty and next time I may add cinnamon or caramel chips. This type of biscotti is very tender but doesn’t fall apart when dunked.

    • Boiled cider! I love boiled cider – def gonna try it in my mandel bread!
      A hint for you – try it in apple crisp topping – it’s so tasty there (and everywhere!), plus I cut a little butter.

      • — Lori on June 27, 2019
      • Reply
  • My husband’s deceased grandmother made the best kamish bread. It was famous! I used this recipe to try and see if I could live up to it and his family LOVED it. Even said it may be better. It reminds them of her and they are so happy when I make it. I’ve made this recipe using this site so many times I have it memorized! They originally thought I used her original recipe but unfortunately I could not find the recipe card she wrote it out on. I google searched into I found one that seemed similar and this was a WINNER. It is easy and the results are perfect. I’ve made it with butter and oil depending on what I have around. It turns out great either way. Thank you so much for this and for giving my husband’s family a tasteful reminder of their past.

  • I left out the chocolate chips and just did walnuts, it was delightful

  • This recipe is perfect. Don’t tell my mom…

  • A search for Cinnamon Mandel bread lands here. Is it the same recipe without the chocolate chips?

    • Yes it’s the same. Enjoy!

      • Thanks for the quick reply. Happy New Year !

  • I just made these last night for my neighbor gifts. They are wonderful and hopefully make it to my neighbors!

    Thanks for another great recipe.
    Happy Holidays.
    Lauri Selib

  • Outstanding! I come from a family of bakers. One member, with a very discernable palate exclaimed after tasting this recipe, “these are better than mine.” I’ve been hooked on this site ever since. They freeze perfectly too!
    Thank you, Thank you, Thank you Jenn’s Grandma and Jenn.

    I’m making these for Thanksgiving along with the traditional desserts so guests can have them with their coffee.

    I’ll add cranberries and walnuts and dust some a candied ginger/pumpkin spice/sugar mix instead of the sugar and cinnamon.

    Thank you, Thank you, Thank you Jenn’s Grandma and Jenn. This is my go-to cookie now for Yom Kippur, Rosh Hashanah, Thanksgiving, Christmas etc.

  • how many total/ regular servings is this thank you

    and it is delicious

    • This makes between 35 and 40 cookies. So glad you like it!

  • These are outstanding! This is my go to treat i send in the mail for care packages. Everyone loves!

  • My family usually prefers a softer Mandel bread. Can I skip the second bake?

    • Sure Susan, that should work.

  • what oven temp do I bake this at?
    I used to make this and lost the recipe.
    Thank you

    • Hi Frances, Initially the mandel bread should be baked at 350 degrees for 25-30 minutes. After removing the mandel bread from the oven, turn it down to 250 degrees for the second round of baking. Hope you enjoy!

  • Iv made this recipe before and it’s amazing!!! Wondering if I can use coconut flour instead of regular flour

    • Merri, I’m not very familiar with coconut flour, so it’s hard to say. I do think that coconut flour behaves differently than all purpose flour, so not certain it would be a great replacement- sorry I can’t be more helpful!

  • These look great! I’m cooking for a large party. How many does the recipe yield?

    • Hi Andy, it should yield 35 – 40 cookies. Hope everyone enjoys!

  • Oh man! These sound awesome and I haven’t had Mandela brodt in too long of a time! Thanks for sharing the recipe.

  • These look amazing ! Do you think the
    recipe would work with half butter half oil?

    Thank you!

    • Hi Alisa, I do 🙂

  • Good recipe. Get rave reviews each time I make them. I add extra chocolate chips to take them up a notch.

  • To add to the last comment: I also use white whole wheat or whole wheat pastry flour–for a little added nutritional value. It works well. Also used canola oil instead of butter and cut down the sugar just a tad. Again, recipe still comes out tasty.

  • Very good recipe. I added a couple of tablespoons of potato starch/flour, as many mandelbrodt recipes do. I think it adds a certain lightness to the texture.

  • I always thought my Grandma made the best version of mandel bread in the world, but your Grandma Annie’s is very close and may even be an improvement–especially with your modification using butter, nutmeg, and more vanilla extract. I didn’t put chocolate chips in mine. I grew up on pecans and raisins in Grandma’s, so that’s how I made this. I’ll experiment next time, leaving out raisins, and adding different nuts (walnuts and/or almonds) and may try the Ghirardelli chips, as you show. I love the addition of nutmeg, which I’m convinced improves just about everything. If my husband and I don’t finish the whole batch before seeing the kids tomorrow, I’ll give them some to try and compare with our family recipe. I also like how you cut them into large, dense pieces, rather than delicate little things. That’s the same “look” my grandma made. Anyway, they are the most delicious cookies, so much a part of my childhood, and making either recipe brings back memories of family traditions. So addictive and wonderful! Thanks for sharing your grandmother’s recipe! Also, many thanks for posting the step-by-step wonderful photos. They help me know I’m right “on track” as I follow your recipes.

  • These biscotti were a big hit with my family last night after dinner. I have my husband’s aunt’s old recipe, which is tried-and-true – but I decided to put my trust in Jenn and give her version a try. Good decision! Next, I plan to try her double chocolate biscotti. My family can’t wait

  • I made these and they were amazingly delicious and easy. The flavors all meld together in a very addictive way. They look like biscotti, but they have a softer, sturdier texture. I even mailed them to my daughter in CA from NY and they arrived in perfect shape.
    I have a friend who used to give me her mandel brot as a gift for many reasons, but she refused to share her secret family recipe with me. Well, guess what…I don’t need or want her sacred recipe anymore because this one is superb and tastes just the same or better! I am thrilled! Thank you once again!

  • What is the difference between using oil or butter

    • Hi Rockie, In this case, the only difference is that the butter adds flavor.

  • These are the best ever!!! I have made them for several people facing difficult situations to help them cope (i.e. hip replacement surgery, a job loss, death of a relative). I always recommend keeping them in the freezer, and eating them as you want them with a cup of tea. My favorite go to gift!!!

  • We just finished a delicious breakfast centered around this special version of Mandel Bread. This was the first time that I have put nutmeg into Mandel Bread, and also using butter versus oil. This recipe is totally “makeagainable”, and while the author’s grandma Annie was not my grandma, I will be uttering her name every time this is made in our home.
    Thank you for sharing your family recipe.

    • That is so sweet, Jeff. I am so glad you enjoyed it!

  • My bobba died when I was 21. I’m now 69. I lived with my parents and had no idea how to cook or bake really. When I was very young I used to try baking. Normally ‘rock cakes’ and only my dad would eat them. Being so not into kitchen stuff it never occurred to me to get recipes from her. Her pickled cucumbers and khrain were the best. Cleared your sinuses. Never tasted anything like them since. Well the grandparents both sides came from the Ukraine – then known as Russia. They came before the revolution but not to the USA but to England. I only knew my dad’s parents. I made aliyah in 1968. I became a very good cook and baker, is that the right word? It’s amazing how much English one can lose. Well about 20 odd years ago I stopped cooking and baking. I got divorced very amicably and my 2 kids were in the army. When I finally had to go back to the kitchen – husbands wives grandchildren – i had lost my touch and confidence. I was making spaghetti bolognaise, spaghetti alfredo, roast beef which is ridiculously expensive here. I’ve now stopped altogether and my daughter makes Friday night supper with occasional help from my daughter in law and my granddaughter helps. All this is to tell you that I’m feeling the urge to get back into the kitchen. Your recipe looks and sounds delicious. I hope! I’ll be able to start again. I also love talking to people online so if anyone feels like dropping a line…. I hope I haven’t bored you all to tears.

  • there is a reason why those are called “mandel” (german for “almonds”)
    One cannot just replace the real almond flavour with an artificial extract.
    Sliced almods are a must here.

  • These were really good! I didn’t bake them quite as long on the last baking time. I like the fact that they weren’t as dry or hard as biscotti. Will definitely have to make these again.

  • I made these just before an open house and our house just sold. It had to be the delicious aroma of the mandel bread that sealed the deal.

  • I made a double batch of these (delicious) to bring over to a friend’s house. After they cooled, I put a few in ziploc bags and put them in the freezer. I forgot about them for about 6 weeks, but when I took them out one-by-one to eat them, they tasted the same as they did fresh. Good option to just keep in the freezer for surprise guests (or a quick snack).

    • — Rachel Bridgeman
    • Reply
  • Almost as good asmy grandmothers! Actually they are just as good, maybe better (she used oil too) but shhhhh

  • I’ve had this recipe on my to do list since you posted it. I made them today and used sliced almonds and 60% bittersweet chocolate chips. They came out great. I can always count on your recipes. My husband wanted to sample them before the second baking. I plan to share some with our new neighbors tomorrow.

  • Excellent!!! This is one of my favorite recipes ever. I have made these for a friend who had hip surgery and for my brother far away when he lost his job. I gave them instructions to put these in their freezer and enjoy one or two daily with coffee/tea and know I was thinking of them. A great way to show someone you love them. My husband and kids love these too!

  • Have made many different recipes for mandel bread, but my husband loves this one the most..

  • These are amazing! I wouldn’t change a thing!

  • I made them last weekend and they turned out very good!! My family loved it! The almond extract adds a very rich taste. 5 out of 5 🙂

  • I made these cookies yesterday. They came out beautiful, but a little salty or bitter–what did I do wrong? Should I omit the salt next time? or cut down on the baking powder?

    • — Daphna Gerendash
    • Reply
    • Hi Daphna, You could always cut back on the salt. As for the bitterness, are you using a good aluminum-free baking powder? I like the Rumford brand. Baking powders with aluminum can give baked goods a bitter or metallic aftertaste. Also, if your baking powder is not fresh, it can give baked goods an “off” taste.

  • Breakfast Cookies….yum. Gotta try these

  • Just tried this–it was divine, so different from the usual. I did bake a bit longer than directed. I like them very crisp!

  • One word says it all,,,, Heavenly
    Norm at Americlense Technologies

  • I made it couple nights ago, very easy to make and soooo good! I like it with my cup of coffee.

    Thanks Jenn

  • Mandelbrodt is typically made with oil instead of butter so it is “pareve” – can be enjoyed with either meat or dairy meal. I prefer almonds, a little more traditional and I think walnuts tend to taste bitter. My fave is craisins and almonds… then after baked & cooled I dip one side in white chocolate. Yum!

  • I made these this past weekend. Talk about amazing!!!! Thanks for sharing this terrific recipe!

  • These sound marvelous. I enjoy Biscotti but think a softer version would be much better!

    Thanks for sharing this family recipe!

  • I made these for my fellow teachers at a JDC. I used toasted pecans in addition to the chocolate chips. They were a huge hit! Thanks for such a great recipe.

  • These look amazing. So sweet that they come with memories of your grandma. 🙂

  • When I saw the photo of your gorgeous mandel bread, I had to do a double-take. They look exactly like mine. The recipe I use was passed down from my grandmother, Anna! She was a native of Fall River, MA; her parents came here from Russia. Just compared recipes and they are virtually identical except we don’t add almond extract, but we do add a a 1/4 cup orange juice to the batter and also 1/2 tsp. of unsweetened cocoa powder to the mixture you sprinkle on. Maybe we were related in the ‘Old Country!

  • These turned out fantastic!! They are so good and I couldn’t believe how easy they were to make! My hubby was very impressed 🙂 His grandma just passed a way a couple of weeks ago and she used to always make Biscotti so I wanted to make something similar….these met his approval 🙂

  • I’m making these right now! I’ll let you know how they turn out 🙂

  • Ok, this is the bottom line, I surrender ! made these cookies today, thanks to your Grandma Annie her recipe lives on. Made it this afternoon, house smelled luscious !! Loved the walnuts, indeed easier to cut than my traditional biscotti recipe (with loads of almonds), which is excellent as well and no fat, lots of eggs. Our lives are enriched when we step into our kitches and we honor our ancestors, their magic lives on ! Sweet memories indeed !! This is my third recipe from you in less than a week, all excellent. Thanks for sharing !!

    • Thank you for this sweet comment, Daymel…I’m so glad you enjoyed my grandma’s mandel bread!

  • My Bubby made mandel broit that was out of this world! Actually, everything she made was delicious! And all made from scratch! Thanks for sharing this wonderful looking recipe; it made me smile and think of all the wonderful dishes we enjoyed made by the loving hands of my Bubby. In honor of your Grandma Annie, I’m going to make her recipe for mandel broit.

  • I LOVE my husband’s Grandma’s biscotti so I know I’ll love this! It looks so amazing!

  • Reminds me of my Gramma! I am definitely going to make these:)

  • This looks great! I’d not have thought to sprinkle with cinnamon and sugar. I will definitely be making these. Thank you

  • This is what we call a Kamish Broit! its so delicious, I use cocoa powder in the dough instead of chips, and we add prunes (I make a twist by adding cranberrys too!).
    Its a heart warming recipe… feels like pure love.

  • I’ve been making my husband’s aunt’s recipe w sliced almonds for 30 years – but not often, because the oil bothers me. Melted butter – brilliant! Walnuts instead of almonds – the logs will be easier to slice. I’m heading to the kitchen this minute!

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