Mandel Bread

Total Time Prep: 10 min. + chilling Bake: 30 min.
Yield 12 servings
Test Kitchen Approved
You don't have to know a lick of Yiddish to love mandel bread, the twice-baked Jewish treat. If you like chocolate chip biscotti, you'll love this recipe.

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips

Directions

  1. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours.
  2. Preheat oven to 375°. Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes.
  3. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar.
  4. Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

Nutrition Facts

1 piece: 84 calories, 3g fat (2g saturated fat), 31mg cholesterol, 33mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 1g protein.

This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
Recipe Creator

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