Picture of Mandel bread (Jewish biscotti)
It's my mother and her friend's tradition to bribe me with mandel bread, and boy does it work every time.  This treat, the Jewish version of biscotti, will get me to do everything from call home more frequently or even make trips into Amish country for a visit.

This recipe can be made in many different iterations, feel free to substitute other delicious additives as you please.
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Step 1: Ingredients

Picture of Ingredients
For this recipe you will need:
  • 3 large eggs
  • 1 cup of vegetable oil
  • 1 cup of sugar
  • 1 tsp vanilla extract
  • 1/2 tsp of salt
  • 3 1/2 cups of flour
  • 1 tsp baking powder
  • 2 cups chocolate chips
  • 1 1/2 cups walnut pieces
  • Coarse white sparkling sugar (this one is optional)
Here is where you can get creative.  If you don't like chocolate (which is somewhat blasphemous), then use butterscotch chips.  Or throw in a different type of nut.

Step 2: Mix the liquid ingredients

Picture of Mix the liquid ingredients
Alright, that may be a bit of a misnomer.  Here you beat together the eggs, oil, sugar, vanilla, and salt at a medium-high speed until thickened and light-colored.  It will take approximately 5 minutes.

Step 3: Add the rest of your ingredients

Picture of Add the rest of your ingredients
Beat the flour and baking powder into your wet mixture.  Once everything is mixed together well, add the chocolate chips and nuts.

I like to obliterate my walnuts before adding them in.  If you like nuts in your baked goods then this step is unnecessary.

Step 4: Cover and refrigerate

Picture of Cover and refrigerate
Once you've completed the dough, cover it with plastic wrap and refrigerate for at least three hours.  I prefer to leave my dough in the refrigerator overnight.
BrittLiv3 years ago
Do you know why it is called Mandel bread, even though it apparently has nothing to do with almonds? Btw it sounds delicious!
MKosterich (author)  BrittLiv3 years ago
That is a fantastic question. I really don't know why it has nothing to do with almonds. Perhaps the earliest variations were only made with almonds?