Mandel Bread (Jewish Biscotti)




Introduction: Mandel Bread (Jewish Biscotti)

About: I'm a graduate student in product design and love to work with my hands. I don't know how I lived for the past few years without a laser cutter, but I hope to never be without one again. I'm passionate about…

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.

Step 1: 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

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

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

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.

Step 5: Form Into Logs and Bake

Preheat the oven to 350° F and lightly grease baking sheets or line with parchment paper.  For this amount of dough you will need two baking sheets.

Divide the dough into four (somewhat) even pieces.  With one piece at a time, place the dough on the baking sheet and shape it into 8" x 2-3" logs.  They will be about 3/4" tall.

Now sprinkle the logs heavily with coarse white sugar (or just regular sugar if you don't have any other). My mother insists that this is necessary.

Once you've prepared the logs, bake for 28 to 30 minutes until they are set and beginning to brown on the edges.  Remove them from the oven and allow them to cool for at least 10 minutes.  (Make sure no one tries to steal a piece because you have to bake them again).

At this point, reduce the temperature of the oven to 300° F.

Step 6: Slice and Bake Again

Cut each log into 1/2" to 3/4" slices.  Cut them on the diagonal to make them longer.  As my mother states, "this will make them look prettier."

Place the pieces on edge, standing up, and close together on the baking sheet.  Return them to the oven.  Start with 25 to 30 minutes. then take a piece out, let it cool, and see if it is done.  The cookie should feel baked through when you pinch it between your fingers.  There will also be some browning around the edges but should not be all over.

In this step it is better to underbake the pieces.  Apparently my father has a tendency to overbake and then they become dry and burned, don't be foolish like him.

When you feel they are finished, take them out and let them cool on the baking sheet.

Step 7: Devour

Once they have cooled, or before if you can't wait, dive in and enjoy.

Make sure to share (if you don't, you will find yourself eating them all).

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    6 Discussions


    3 years ago

    Hi there - The recipe says: Place the pieces on edge, standing up, and close together on the baking sheet. I'm not quite clear on this - do I lay them on their side on the edge of the jelly roll pan? Any chance you could add a photo to this part of the recipe? I'm a first timer on this Mandel Bread. Thanks.


    Reply 3 years ago

    Heya, I apologize for the confusion. After you slice the loaf, just separate each piece slightly before placing back into the oven. The second and third images in Step 6 display what I am referring to by "places the pieces on edge". Hope this helps!


    4 years ago

    Thanks for the recipe MK I'm going to try this.


    8 years ago on Introduction

    Do you know why it is called Mandel bread, even though it apparently has nothing to do with almonds? Btw it sounds delicious!


    Reply 8 years ago on Introduction

    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?