These Mandel bread cookies are classic Jewish cookies also known as Mandelbrot cookies and Kamish bread. This delicious twice-baked jewish cookie is easy to make, full of flavors, and the perfect cookie to dip in your coffee and afternoon tea.
In Yiddish Mandel bread means almond bread so congratulations, you just learned your first, or two new Yiddish words. Now say Oh-Vey and you are practically a member of the family.
Mandel Bread is traditional jewish cookie brought to the united states by Ashkenazi Jew from Eastern Europe. You probably have Italian Biscotti in mind and you are right to do so, these cookies not only look like the classic Italian cookies, they are also made in the same, twice baked method. While both are twice-baked cookies, mandel bread has a higher oil content, giving it a more crumbly and tender texture.
And it is only fitting to mention that this is not only a classic recipe but also a family recipe given to me by Aunt Josephine, and it is second only to my Jewish Apple Cake.
For more Jewish Italian treats check out these Sfratti Cookies, and these Rainbow cookies.
Ingredients
This recipe uses simple, everyday ingredients. It’s also parve (non-dairy), and you can make it in the classic almond flavor or try my aunt’s version: chocolate chip Mandel Bread coated in cinnamon sugar.
- Granulated sugar
- Unflavored vegetable oil
- Large eggs, at room temperature
- All-purpose flour
- Baking powder
- Salt
- Mini Chocolate chips
- Cinnamon sugar. To make homemade cinnamon sugar, mix 1 tbsp granulated sugar with 1 teaspoon of cinnamon in a small bowl.
- For Almond flavor: almond extracts, and sliced almonds.
Step By Step Instructions
You can make this recipe using a stand mixer, an electric mixer, or a hand mixer and a large bowl.
- Beat the sugar, oil, and eggs until well incorporated. About 20-30 seconds. Mix in the vanilla.
- In a separate bowl, mix the flour and baking powder.
- With the mixer on low speed, gradually add the dry ingredients.
- Add the chocolate chips. You should have a sticky, slightly oily batter.
- Divide the cookie dough into two equal portions. Over a baking sheet lined with parchment paper, shape each into a 3”x12” long rectangle. Bake for 25-30 minutes. Until puffy and pale yellow.
- Remove the cookies from the oven, and allow them to cool for 10 minutes. Meanwhile, reduce oven temperature to 300F.
- Using a serrated knife, cut the cookies 1” thick slices, and place them facing side down on the large cookie sheet. Sprinkle with cinnamon sugar and baker for 10 minutes. This is the second bake.
- Turn the cookies, facing the opposite side down. Sprinkle it with cinnamon sugar and bake for another 10 minutes. Until golden brown.
For almond-flavored almond bread cookies
Add 1 tsp almond extract with the eggs. Replace the chocolate chips with slivered almonds. Brush the top of the cookies with egg whites and sprinkle with more sliced almonds.
Tips
- Make sure the oil, sugar, and eggs are fully incorporated into a smooth mixture before adding the flour mixture.
- Avoid transferring the logs to a cutting board while they are still warm, as they might break.
- If the dough is sticky, wash your hands, then divide and shape the dough without drying your hands. Repeat as needed, ensuring you shake off any excess water from your hands.
- To check if the cookies are fully baked, press gently on the center of a cookie. If it feels soft, it needs a few more minutes in the oven. Allow the cookies to rest for 30-45 minutes before testing.
Storing the cookies, and freezing
At room temperature, in cookie jars, an airtight container, or a ziplock bag for up to 3 weeks.
To freeze the cookies, wrap them in groups of 5 using plastic wrap then place them in a freezable bag and freeze for up to 4 weeks.
Yields
Each log make about 18 cookies, and a total of 36 cookies.
Mandel Bread Recipe
Delicous and easy Jewish biscotti cookies.
Ingredients
- 3/4 Cup Sugar (150 g /5.5 oz)
- 1 Cup Oil (200 g / 7 oz)
- 3 Large Eggs at room temperature
- 3 Cups AP flour (360 g/ 13 oz)
- 2 tsp Baking Powder
- 3/4 Cup Mini chocolate chips (120 g / 4 oz)
- 2 TBS Cinnamon Sugar For chocolate chips cookies but can be used for both.
For Almond Mandel Bread
- 1 teaspoon Almond extract
- 1 1/2 Cup Sliced almonds (150g)
- 1 Large Egg white, to brush the loaves
Instructions
-
Preheat oven to 350F and line a baking sheet with parchment paper.
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In a large bowl, sift together the flour and baking powder.
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In a bowl of a standing mixer, place the sugar, oil, and eggs (plus almond extract if using) and mix on medium-high until fully blended for about 20 seconds.
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Add the flour mixture followed by the chocolate chips or almonds. Turn the mixer off.
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Divide the dough in two and shape each part into a log.
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Bake 25-30 minutes and remove from the oven or until the cookies are pale dry and puff, allow to cool for 10 minutes.
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Reduce oven temperature to 300F.
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After 10 minutes slice each loaf 1" slices and lay each slice lying flat on the side. Sprinkle with 1 tbsp of cinnamon sugar.
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Return to oven and bake for 12 minutes. After 12 minutes remove and turn cookies the oppotise side. Bake for 12 more minutes. (if baking chocolate chips, this sprinkle with cinnamon sugar
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Remove from the oven and let cool.
To make Almond Cookies
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Add the almond extract with the vanilla.
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Replace the chocolate chips with 1 cup of almonds.
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Brush the loaves with the egg white and sprinkle with the rest of the almonds.
Recipe Notes
- Very important that all of the ingredients are at room temperature. This is key for light crispy cookies.
- Make sure the oil, sugar, and eggs have been fully incorporated into an even mixture before adding the flour mixture.
- If the dough is sticky, wash your hands and divide the dough and shape without dying your hands. Repeat it as many times as necessary and make sure to shake your hands and remove excess water.
- The best way to know if the cookies are well baked is by applying pressure to the center of the cookie. If it is soft then it needs a few more minutes in the oven. Make sure to test the cookies about 30-45 minutes after baking.
II have always made a similar recipe, but decided to try yours. Slight differences, but WOW, these are great! I have my 2nd batch in the oven now. Made the first one yesterday. Thanks so much for a great recipe!!
thank you so much, Cindi! so glad to hear that, this is definitely one of my favorite recipes!
These look good, but there are no amounts for the almonds and almond extract.
Use 3/4 cup slivered almonds and 1-2 teaspoons almond extract.
The cookies are delicious but I’m not sure why the cinnamon sugar wouldn’t “bake” or “stay” on. I cooked them a little longer, hoping that would help, but it didn’t. Might try another recipe next time.
It’s ok if the sugar does not stick completely, as long as it provides the flavor
No salt???
No.