Grandma Annie’s Chocolate Chip Mandel Bread

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Mandel bread is a traditional twice-baked Jewish cookie similar to biscotti.

Slices of chocolate chip Mandel bread on parchment paper.

My Grandma Annie made the world’s best mandel bread, a twice-baked, crunchy Jewish cookie similar to biscotti. Whenever she visited us, she’d walk off the plane with a big smile and cookie tin in each hand. Her mandel bread never lasted long at our house, so we’d always bake more during her stay, tripling the recipe so we’d have enough to share with all the neighbors. Eventually, the whole block came to love her visits.

Like biscotti, mandel bread is crunchy. However, it’s made with more fat than biscotti, so the resulting cookie is a bit richer and less dry. You don’t need to dip it in coffee or tea to enjoy it – it’s delicious all on its own. Most mandel bread recipes are non-dairy and call for oil (including my grandma’s), but I use butter because it tastes better.

“They are phenomenal! I’ve made mandel bread forever (40+ years) and this is the best recipe!”


What You’ll Need To Make Mandel Bread

Bread ingredients including vanilla, eggs, and baking powder.
  • All-Purpose Flour: Provides structure to the cookies. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • 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 if you opt for the oil for a non-dairy option, the mandel bread will still be delicious with it.
  • 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.
  • 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.

Bowl of unmixed dry ingredients.

Whisk to combine.Whisk in a bowl of dry ingredients.

In the bowl of an electric mixer, combine the melted butter, sugar, vanilla extract and almond extract.

Butter, sugar, and extracts in a bowl.

Beat on medium speed until combined.

Bowl of butter mixture.

Add the eggs.

Eggs in a bowl with butter mixture.

Add the eggs and continue beating on medium speed until thickened and pale yellow, 2 to 3 minutes.

Electric mixer in a bowl with a butter and egg mixture.

Add the dry ingredients.

Dry ingredients in a bowl with a butter mixture.

Mix on low speed until just incorporated.

Bowl of mixed batter.

Mix in the chocolate chips and nuts (if using).

Chocolate chips in a bowl of batter.

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.

Two logs of chocolate chip dough.

Place the logs on two parchment-lined baking sheets.

Log of chocolate chip dough on a lined baking sheet.

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.

Log of chocolate chip Mandel bread on a lined baking sheet.

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.

Spoon in a bowl of cinnamon and sugar.

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).

Sliced log of chocolate chip Mandel bread.

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.

Slices of chocolate chip Mandel bread on a lined baking sheet.

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 cool, then store in airtight container. (Note: the cookies will get crunchier as they cool.)

Slices of chocolate chip Mandel bread on parchment paper.

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Grandma Annie's Chocolate Chip Mandel Bread

Mandel bread is a traditional twice-baked Jewish cookie similar to biscotti.

Servings: 32 cookies
Prep Time: 15 Minutes
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
  • 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)


  1. In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of the cinnamon and the nutmeg.
  2. 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.
  3. 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.
  4. In a small bowl, mix together the remaining 1 tablespoon of sugar and ¼ teaspoon cinnamon.
  5. 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.)
  6. 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 Edamam

  • 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, 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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  • Made these for family and friends during the holiday season. They were a huge hit with everyone. The recipe was simple to follow. They enhance any cup of coffee.

  • Better than biscotti and so easy to make! My friends and family can never get enough of them. Better make a double batch!

  • This is THE Best Mandel Bread recipe!!! I always have some on hand or in the freezer. Only allowing myself one per day is the challenge! Delicious

  • One Christmas I decided to try making biscotti and came across this recipe. I loved the result! Its very similar to biscotti, but I preferred this recipe over the biscotti.
    I’ve made them several times and I couldn’t stop eating them!!
    I left out the cinnamon in the sugar topping and they were still amazing!!

  • I thought I made up this recipe! I have been making these forever! They are easy and very good! Great to dip in your morning coffee!

  • These were so delicious that I made them two weeks in a row and doubled the recipe!

  • These biscotti like cookies were SO good. Easy to make, tasty and they just got better over the following days (not that they lasted very long at all!!). I thought about trying to make 1/2 recipe, but so glad I didn’t. Will definitely go into the Christmas/holiday traditional baking rotation.

  • Delicious! I usually only make mandlebroit during Passover, however this recipe will now be added to my regular cookie rotation. Sadly, that means a few more pounds that will have to be exercised off 😂

    • — Sharon Rosenthal
    • Reply
  • Made this with less chips and less cinnamon sugar on top and it was still perfect. Milk chocolate would be great too.

  • These were delicious! Made a batch as a gift for Christmas and saved a few for myself. The dough is not overly sweet which is fine because of the cinnamon sugar sprinkled on. I had a little trouble with slicing, some pieces would crack but I think I may have waited too a little too long after the first bake to slice.

  • Followed the recipe exactly and they turned out amazing. My grandfather was Italian and had a bakery. These tasted like something he would have sold. They stayed good for several days. I will make these regularly.

    • — Lindsay Harding
    • Reply
  • Made these today and they turned out fabulous! I used chopped toasted pecans and mini chocolate chips. Directions were easy to follow. Thanks for sharing!

    • — Susan Swearengin
    • Reply
  • I’m not much of a baker. Too precise for my taste. But I made these yesterday. They are delicious! I love that they’re not as hard as biscotti and WAY more tasty! My family loved them, too! Thanks for the great recipe. I LOVE so many of your recipes. I tell my friends about your web site. You are a GREAT cook/chef. 🙂

  • Hi Jenn! I am making these tonight, and following your recipe precisely as it’s my first time trying this recipe. What is the reason for the COOLING period (after Round 1 of baking) before slicing? Thanks.

    • Hi Barrie, The loaf will crumble if you try to cut it when it’s too hot.

      • Hi Jenn. I have been making Mandel bread from my grandmothers recipe for over 40 years. I never found better until now!
        I used oil because I wanted to keep it non dairy and it worked just fine. I also added craisins and pecans to the mix.
        Putting the dough in the fridge was a game changer! Much easier to work with and my logs looked much better.
        Thanks for upping the game on a favorite!

  • These look great. I was wondering if nuts and some chopped dried apricots would work? Sorry, not a fan of chocolate chips!

    • Sure – hope you enjoy!

      • I made these over the holidays to give as gifts (along with your phenomenal spicy pecans I’d never heard of Mandel bread before but liked the ingredient list and decided to try them. I’m glad I did! So are the recipients! They look like biscotti but the more tender crunch and flavor are such a much alternative. The recipe is now in my holiday cookie list but I’ll make them all year. Thank you and Grandma Annie too!

  • I’ve made this twice this year- delicious! Just looking at the recipe now to make for Chanukah-did you change it? I seem to remember it was 14 tablespoons butter- now a full two sticks- curious if you did change it and why. Thanks.

    • Hi Mindy, Yes, I made the mandel bread recently and accidentally added the two full sticks. They turned out even better, so I changed it. 🙂

    • Delicious! Just like I remember my grandmothers. Her recipe was lost and this was a great replacement!

      • — Michelle Simon
      • Reply
  • Hi! Is it possible to make these gluten free, swapping in 1:1 gf flour? I’d love to try this recipe but can’t consume regular flour.

    • Hi Dorothy, I’ve never made these gluten-free so I can’t say from experience, but I suspect it will work. Oftentimes readers will comment that they’ve made a recipe gluten-free and report back, but it looks like you’re the first for this one so you’ll be the guinea pig. 🙂 Please LMK how they turn out if you try them!

  • These are better than any mandel bread I ate as a child. They’re better than the chocolate chip biscotti I make each year. I absolutely loved them. Thanks.

    • — Stephanie Christopher
    • Reply
  • Jenn,
    This recipe was delicious, but mine came out really airy and dry while yours looks more dense and cookie like. Would you know why, did I cook it too long? just curious.

    • Hi Tammy, it sounds like the texture you got was correct. The butter doesn’t really make for a thicker, more buttery cookie; it just gives it more flavor than the oil. Hope that clarifies!

  • 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.

    • 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, 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.

    • So glad they turned out nicely — hope your doctor enjoys them! 🙂

      • I’m making them now and I’m confused about the sugar. It says 1 cup plus 1tablespoon divided. At the end it’s 1 tablespoon of both cinnamon and sugar. Please help.

        • — Shoshana Rosenberg
        • Reply
        • Hi Shoshana, I’m probably weighing in too late to help but if you look at the fourth paragraph in the recipe instructions, you’ll see that you combine that 1 tablespoon of sugar with 1/4 teaspoon of cinnamon and that’s what gets sprinkled on to the mandel bread. Hope that clarifies!

    • 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?


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

  • 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!

    • Hi Patriciann, Sorry to hear you struggled with this! How did it come out?

  • My family enjoys this recipe but can you add the metric measurements to the print copy? It is not there.

    • Hi Irene, I just added metric measurements (and so glad you like them)! 🙂

  • 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!

    • 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!

  • 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!

  • 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?

    • 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!

      • I’m baking these cookies right now so it’s too late to change anything, but what you’re saying here is different than how the above recipe is written. Did you change it?

        • Yes, so sorry for the confusion, Michelle! I recently tweaked the recipe.

  • 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

    • 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?

  • 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?

    • 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!

  • 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

  • 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!

  • 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.

  • 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!


    • 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!

  • If I used salted butter, should I omit the salt?

    • 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!

  • 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.

    • 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.

  • 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!

  • 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 🙂

  • 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.

    • — Deborah Winick
    • Reply
  • Do you have a Passover Mandel bread recipe?

    • — Theresa Becker
    • Reply
    • 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.

  • 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 !

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