I always like to have a second coffee in the afternoon, generally before my kids arrive home. It's part 3 of my day and I can definitely use the extra boost. I'm always looking for something to enjoy with it, and this classic mandel bread really hits the spot. It's got a softer and chewier inside then Italian biscotti with a crunchy cinnamon and sugar topping. It's one of those classics, you'll want to keep your freezer stocked with at all times!
Ingredients:
- All-purpose flour
- Baking powder
- Salt
- Eggs- this recipe uses 3 eggs which is more than usual for a cookie. This is traditional for the mandel bread since the yolks contribute fat to make a softer and richer cookie texture.
- Sugar
- Neutral oil of your choice (avocado, veg, canola..)
- Almond or vanilla extract- almond is more classic and it's in the name! Mandel means almond in Yiddish and German. I alternate my batches, depending on which one I'm in the mood for!
- Mini chocolate chips- are my absolute favorite thing to add into mandel bread. I've also seen variations like nuts (almonds, walnuts, pistachios), and dried fruits (cranberries, raisins)
- Cinnamon & sugar for topping
How to make classic mandel bread:
- Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside.
- In a small bowl, mix the cinnamon and sugar together.
- In a mixing bowl, combine the flour, baking powder and salt. Whisk well.
- In a large bowl, whisk the eggs and sugar until the mixture turns pale tellow.
- Add in the oil and almond or vanilla extract and mix.
- Pour the flour mixture into the wet mixture and mix until a dough forms. Add in the mini chocolate chips and fold them into the dough.
- Divide the dough into two even portions and place them on the prepared baking sheet. Form each portion into a log about 14" long. Sprinkle the tops with the cinnamon and sugar mixture.
- Bake for 25-30 minutes.
- Remove the logs from the oven and reduce the oven temp to 300F.
- Let them cool for 10 minutes before slicing into ½"-¾" pieces with a serrated knife. Return the cookies to the baking sheet with the cut side down.
- Sprinkle with additional cinnamon and sugar mixture if desired.
- Bake for an addtional 25 minutes, until golden and crisp.
- If you'd like, you can flip them halfway through baking for the most even crisp. It's okay if you don't!
Storing:
Store this classic mandel bread in an airtight container at room temperature for up to a week, or freeze it in a freezer-safe bag for up to three months for longer storage.
more dairy free cookie recipes like this classic mandel bread:
Dairy free olive oil chocolate chip cookies
Classic mandel bread
This classic mandel bread is studded with mini chocolate chips and a softer inside then biscotti with a crunchy cinnamon and sugar topping!
Ingredients
Method
- Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside.
- In a small bowl, mix the cinnamon and sugar together.
- In a mixing bowl, combine the flour, baking powder and salt. Whisk well.
- In a large bowl, whisk the eggs and sugar until the mixture turns pale tellow.
- Add in the oil and almond or vanilla extract and mix.
- Pour the flour mixture into the wet mixture and mix until a dough forms. Add in the mini chocolate chips and fold them into the dough.
- Divide the dough into two even portions and place them on the prepared baking sheet. Form each portion into a log about 14" long. Sprinkle the tops with the cinnamon and sugar mixture.
- Bake for 25-30 minutes.
- Remove the logs from the oven and reduce the oven temp to 300F.
- Let them cool for 10 minutes before slicing into ½"-¾" pieces with a serrated knife. Return the cookies to the baking sheet with the cut side down.
- Sprinkle with additional cinnamon and sugar mixture if desired.
- Bake for an addtional 25 minutes, until golden and crisp.
- If you'd like, you can flip them halfway through baking for the most even crisp. It's okay if you don't!
