Nothing is as special as is baking a family recipe. My grandmother Margie's recipe for Mandelbread (Mandelbrot) is a classic Ashkenazi Jewish cookie often compared to a biscotti, and tastes absolutely delicious. Buttery and rich, this recipe will bring you all of the nostalgia, and make you feel right at home.
Mandelbread is a dessert typically served during the Jewish holidays, but it's a great treat all year long.
- What are the ingredients to make this Mandelbread?
- How do I make this cookie recipe?
- Mandelbread Swaps and Substitutions
- Where did Mandelbread come from?
- Ways to vary making this recipe
- What's the best way to store this recipe?
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- Grandma Margie's Mandebread (Mandelbrot)
What are the ingredients to make this Mandelbread?
- Butter: what all good cookie recipes need, butter.
- Flour: we use 384g of all purpose flour (or for those using US measurements, approximately 3 cups). We'll also be dividing the batter into two loaves, so we need all the flour!
- Sugar: sugar always makes everything better.
- Eggs: the binding agent
- Baking powder: gives the mandel bread it's domed rise as it bakes
- Chocolate chips: I love a chocolate chip mandel bread, but really you could incorporate any type of mix in you want.
- Vanilla extract: amplifies the overall flavor.
See the recipe card below for specific information about quantities.
How do I make this cookie recipe?
Step 1: Start by preheating the oven to 375º and line a baking sheet with parchment paper.
Step 2: Cream the butter and sugar together until pale and fluffy, approximately 5 minutes. Add in the eggs one at a time and whisk.
Step 3: Pour in the vanilla and whisk to combine. Pour in the flour, baking soda, and salt and fold in to combine until the flour is just incorporated.
Step 4: To the batter, fold in the chocolate chips and almonds (almonds are optional). Form the dough into a large ball. Add a little extra flour to the surface of the ball so it does not become tacky or stick.
Step 5: Divide the dough into two even balls and shape into two loaves on the baking sheet. Place in the oven and bake for 35 minutes. Let cool before slicing.
Hint: Drizzle some melted chocolate on top of the mandelbread and let cool before serving to create a delicious chocolate coating on top.
Mandelbread Swaps and Substitutions
This recipe, while built on my grandmothers traditional ingredients, can be easily modified to fit dietary needs.
- Flour - swap out the flour for a quality 1:1 gluten free flour. I have not tested with other brands other than Bob's Red Mill, so please keep this in mind.
- Butter - if you are dairy free, please swap out the butter for vegan butter, however, I do not recommend getting rid of the eggs.
Where did Mandelbread come from?
Mandel bread, aka Mandelbrot, is an Ashkenazi Jewish cookie recipe that goes back to the early 19th century. It very closely resembles an Italian biscotti, but it's not as quite as dry or crumbly. Mandel bread is made with all of the essential ingredients such as butter, sugar, flour, vanilla, eggs, and traditional mix ins such as chocolate chips or sliced almonds.
Ways to vary making this recipe
Variety is the spice of life! If you're feeling creative, feel free to vary how you make this recipe, including add-ins and serving!
- Nuts - add in slivered almonds, ground walnuts, or candied pecans if you desire.
- Jumbo-Size - make one extra large loaf and slice into thicker pieces.
- Fruit - throw in raisins, dried cranberries, or chopped fruit for a fun twist.
What's the best way to store this recipe?
Because this recipe yields two mandelbread loaves, you can easily wrap one portions of the dough (baked or unbaked) in cling wrap, placed into a ziplock bag, labeled with the date of baking or preparation, oven temp and cooking time. I would consume no more than 1-2 months after the initial date.
Do not get nervous when you see the entire thing start to bake in the oven, it'll initially appear as though the mandelbread is going to spread apart. The amount of baking powder in the recipe will keep it from spreading too much and it'll rise beautifully.
Hungry for More?
Looking for other recipes like this? Try these:
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Grandma Margie's Mandebread (Mandelbrot)
- 1 hand mixer
- 1 full size sheet pan
- 1 mixing bowl
- 1 kitchen scale
- measuring spoons and cups
- parchment paper
- 6 oz butter room temperature
- 3 large eggs room temperature
- 200 grams cane sugar 1 cup
- 1 teaspoon vanilla extract
- 384 grams all purpose flour 3 cups
- 3 tablespoon baking powder
- pinch of salt
- 1 pkg chocolate chips
- 1 cup almonds sliced, optional
- Preheat the oven to 375º and line a baking sheet with parchment.
- Cream the butter and sugar together until pale and fluffy, approximately 5 minutes.
- Add in the eggs one at a time and whisk. Pour in the vanilla and whisk to combine.
- Pour in the flour, baking soda, and salt and fold in to combine until the flour is just incorporated.
- To the batter, fold in the chocolate chips and almonds (optional).
- Form the dough into a large ball. Add a little extra flour to the surface of the ball so it does not become tacky or stick.
- Divide the dough into two even balls and shape into two loaves on the baking sheet.
- Place in the oven and bake for 35 minutes. Let cool before slicing. When ready to slice, slice each loaf into 1" pieces.