The aroma of warm spices and toasted almonds wafting from the kitchen is an instant invitation to comfort and tradition. Today, we’re diving into the delightful world of Homemade Mandel Bread, often lovingly referred to as “Jewish biscotti.” This classic Ashkenazi Jewish cookie holds a special place in many hearts, evoking memories of family gatherings, holiday tables, and cozy afternoons with a cup of coffee or tea. It’s a treat that effortlessly combines a satisfying crunch with a tender crumb, making it utterly irresistible and perfectly suited for dipping.
Mandel Bread, or Mandelbrot as it’s known in Yiddish, translates quite literally to “almond bread.” While it shares the twice-baked characteristic with its Italian cousin, biscotti, Mandel Bread often boasts a slightly softer, less dense texture, and can be made with oil, giving it a lighter feel. Our recipe today celebrates this heritage, offering an easy-to-follow guide that results in beautifully golden, flavorful logs studded with delicious chocolate chips. Whether you’re a seasoned baker or just starting out, this recipe is incredibly forgiving and yields consistently delicious results, making it a fantastic addition to your baking repertoire.
What makes this particular Homemade Mandel Bread recipe truly special is its versatility and the sheer joy of creating something so delicious from scratch. You’ll love the process of shaping the dough, watching it transform in the oven, and then slicing it into perfect, dippable pieces that are baked a second time to achieve that signature crispness. Prepare to fill your home with an inviting scent and your cookie jar with a batch of these wonderful, traditional treats that are sure to become a family favorite. Let’s get baking and discover the simple pleasure of homemade goodness!
Nutritional Information
Per serving (approximate values):
- Calories: 180
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 1g
- Sodium: 90mg
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but recommended)
- 1 cup chocolate chips (mini or regular)
- ½ cup chopped almonds (optional)
- 1 tablespoon granulated sugar (for sprinkling)
- ½ teaspoon ground cinnamon (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chopped almonds (if using) until evenly distributed throughout the dough. The dough will be thick and slightly sticky.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log, about 10-12 inches long and 2-3 inches wide. Ensure they are spaced a few inches apart.
- In a small bowl, combine the 1 tablespoon granulated sugar and ½ teaspoon cinnamon. Sprinkle this mixture evenly over the tops of both dough logs.
- Bake the logs for 25-30 minutes, or until they are golden brown and firm to the touch.
- Remove the baking sheet from the oven and let the logs cool on the sheet for about 15-20 minutes. This is crucial for easier slicing. Reduce oven temperature to 300°F (150°C).
- Carefully transfer one log to a cutting board. Using a sharp, serrated knife, slice the log diagonally into ½ to ¾-inch thick pieces. Repeat with the second log.
- Arrange the sliced Mandel Bread pieces cut-side down on the same parchment-lined baking sheet. You may need to use two baking sheets if they don’t all fit in a single layer without overcrowding.
- Return the baking sheet(s) to the oven and bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and crisp. Keep a close eye on them to prevent burning.
- Remove from the oven and let the Mandel Bread cool completely on a wire rack. They will firm up and become even crispier as they cool.
Cooking Tips and Variations
For the best Mandel Bread, ensure your butter is truly softened to room temperature; this helps create a smooth, airy dough. When mixing, avoid overworking the dough once the flour is added, as this can lead to a tougher cookie. The dough should be thick but manageable. If it’s too sticky to form logs, you can lightly flour your hands, but avoid adding too much extra flour to the dough itself, which can dry it out. When shaping the logs, try to make them as uniform in thickness as possible to ensure even baking in the first stage.
The cooling period after the first bake is absolutely essential. Rushing to slice the warm logs will result in crumbling. A sharp, serrated knife is your best friend here; a dull knife will tear the bread rather than slice cleanly. For a traditional look, slice on a diagonal, but straight cuts work just as well if you prefer a different shape. During the second bake, keep an eye on the cookies as oven temperatures can vary. You’re aiming for a beautiful golden-brown color and a firm, crisp texture. Flipping them halfway through ensures both sides get evenly toasted.
Mandel Bread is wonderfully versatile. For a citrusy twist, add 1 tablespoon of orange or lemon zest to the dough with the wet ingredients. If you love nuts, experiment with different varieties like pecans or walnuts, or increase the amount of almonds. Dried fruits such as cranberries, raisins, or chopped apricots can also be folded into the dough for added chewiness and flavor. For a more intense spice profile, add a pinch of nutmeg or cardamom to the cinnamon sugar topping. You can also drizzle the cooled Mandel Bread with melted chocolate for an extra decadent touch.
Storage and Reheating
Proper storage is key to maintaining the crispness and freshness of your Homemade Mandel Bread. Once completely cooled, store the Mandel Bread in an airtight container at room temperature. A cookie tin or a sealed plastic container works perfectly. Stored this way, it will remain fresh and crisp for up to 2 weeks. Avoid refrigerating, as this can introduce moisture and make the cookies soft.
If your Mandel Bread loses some of its crispness over time, you can easily refresh it. Simply place the pieces on a baking sheet and pop them into a preheated oven at 300°F (150°C) for 5-7 minutes. Keep a close eye on them to prevent burning. This brief reheating will evaporate any absorbed moisture and bring back that delightful crunch. Mandel Bread also freezes exceptionally well. Arrange cooled pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature or refresh in the oven as described above.
Frequently Asked Questions
What is the difference between Mandel Bread and Biscotti?
While both Mandel Bread and biscotti are twice-baked cookies, Mandel Bread is typically made with oil (though butter is also common) and often contains baking powder, resulting in a slightly softer, less dense, and more cake-like texture compared to the very hard, dry Italian biscotti. Mandel Bread is also traditionally less sweet and often features a cinnamon-sugar topping, while biscotti commonly incorporates anise or other flavorings.
Can I make Mandel Bread gluten-free?
Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but it should still yield delicious results. Follow the baking times carefully, as gluten-free flours can sometimes bake differently.
Why did my Mandel Bread crumble when I sliced it?
The most common reason for crumbling during slicing is not allowing the logs to cool sufficiently after the first bake. The logs need to firm up for at least 15-20 minutes before slicing. Additionally, using a dull knife can cause tearing and crumbling. A sharp, serrated knife is essential for clean, even slices.
Can I make the dough ahead of time?
You can prepare the Mandel Bread dough ahead of time. Form the logs and wrap them tightly in plastic wrap. They can be refrigerated for up to 2 days before baking. When ready to bake, unwrap, sprinkle with cinnamon sugar, and proceed with the first bake as directed, adding a few extra minutes to the baking time if baking from a cold state.
