Jewish Cookies, Mandel Bread

What are Mandel Bread cookies?

In Yiddish Mandel bread means almond bread so congratulations, you just learned your first Yiddish word. Now say Oh-Vey and you are practically a member of the family. 

Mandel bread cookies are Jewish cookies also referred to as Ashkenazi cookies traditionally made by Jews (Ashkenazi) from Eastern Europe, here in the United States.

You probably have Italian Biscotti in mind and you are right to do so, these cookies are the Jewish version of biscotti. While both have the same baking method, these Jewish biscuits have a higher oil content. Which makes it a bit more tender. 

I want to say go ahead and call it Biscotti, but these traditional Jewish biscuits have a very protective family that makes sure its name stays in the family. 

So Call this cookie a biscotti and some nice Jewish aunt will pop up out of nowhere and will correct you: “Mandel Bread!! Not “Biscotti!”.

Don’t stress, she comes barring goodies!

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.

Why this recipe?

There are so many amazing Biscotti recipes out there and this is actually a great question. But not without an answer. Few answers to be exact. For the full recipe including amounts please see the recipe card below.

• Delicious recipe. I chose my words very carefully and I feel more than comfortable saying that this is the best Mandel bread recipe. It is loaded with cinnamon and chocolate flavors. Crispy yet so tender it melts in your mouth. I like to think of them as fancy shortbread cookies.
• Easy . Seriously, this is one of the easiest recipes. No need for special ingredients, tricks, or sophisticated equipment, not even a cookie cutter.
• Simple recipe. Unlike many Jewish recipes and Jewish desserts such as Jewish bow tie cookies, Purim cookies where they all have lots of butter, this recipe calls for vegetable oil.
• Large amount. This recipe yields 36 cookies, which is the perfect recipe for the holiday when sharing is caring, like Rosh Hashanah, Purim ad even Christmas.
• Long shelf life. The key for this recipe is to keep it as dry as possible which is why it has a long shelf life of 2-3 weeks.
• Nostalgic. My absolute favorite part. More than once I was approved by an emotional grown-up full of sweet fillings thanking me for taking him/her back in time when his/her Bubbi made them.
• Parve. This recipe is non-dairy and for those who follow the Kosher laws, it does not need to be limited to dairy meals.

What ingredients are in this recipe?

This recipe calls for the most basic ingredients, it is also Parve (non-dairy) and the flavors can be altered. This recipe is a Mandel bread recipe with chocolate chips, for other flavors, please see the variations options below.

• Granulated sugar (white sugar)
• Vegetable oil
• Large eggs
• 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.

Vanilla extract is an option, add 1 tsp.

Substitutions

Since this is a traditional recipe, I do not recommend making any ingredient substitutions. For different flavors see Variations.

How to make these Jewish Cookies?

To make this Jewish cookies recipe I highly recommend that you use a stand mixer (KitchenAid mixer or other brands). The reason is that a stand mixer is the best way to mix the eggs with the oil without incorporating too much air into the mixture. However, if you do not have a stand mixer, use an electric beater or a whisk. Preheat the oven to 350F and line a baking sheet with parchment paper.

1. In a large mixing bowl of an electric mixer fitted with the paddle attachment, place the eggs, sugar, and oil and mix at high speed to fully incorporate, about 15-20 seconds.
2. in a separate medium bowl combine flour and baking powder. Stop the mixer, add the dry ingredients to the egg mixture (wet ingridients) and mix on low speed until partly incorporated, then add the chocolate chips and mix to blend.
3. Divide the cookie dough into two equal portions. Over the prepared baking sheet, shape each into a 3”x12” long rectangle. Bake for 25-30 minutes. Until puffy and pale yellow.
4. Remove the cookies from the oven, (they might look more like white cookies, that is ok) and allow them to cool for 10 minutes. Meanwhile, reduce oven temperature to 300F.
5. Using a serrated knife, cut the cookies 1” thick 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.
6. Turn the cookies, facing the opposite side down. Sprinkle it with cinnamon sugar and bake for another 10 minutes. Until golden brown.

Variations

For almond-flavored almond bread cookies: add 1 tsp almond extract with the eggs. Replace the chocolate chips with slivered almonds. Do not add cinnamon sugar.

For Birthday cookies: Replace the chocolate with sprinkles (or add ½ cup of sprinkles in addition to the chocolate. 

Storing the cookies

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.

Expert tips:

Make sure to carefully read the following tips for a successful baking experience:

• Make sure 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.
• Avoid from transferring the logs onto a cutting board, the logs are still warm and they might break.
• 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.

FAQ

DID YOU TRY THIS RECIPE?

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