This award winning recipe is from my Bubbie and she passed it down to my mom, and my mom passed it to me and my sister. Mandel bread appears at nearly every family gathering, Shabbat dinners, and once my mom even sent it across the world to me when I lived in Israel.
There are many interpretations of mandel bread, but this is our family favorite.
- Cook Time
- Prep Time
- 30-40 piecesServings
- 1 cup vegetable oil
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 cups Passover cake meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips To keep it pareve, make sure chips are pareve!
- 1/3 cup Sugar for rolling
- 1/3 cup Cinnamon for rolling
- Optional Any other add-ins you might want!
Mix together oil and sugar until combined, and then add eggs one at a time.
After the eggs are combined, add vanilla. Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.
Once the dough is smooth and sticky, pour the chocolate chips and mix. Put the dough in the refrigerator for a few hours (at least 2) or overnight.
Preheat oven to 350.
Oil your hands, and form 4-5 rows with the dough onto an ungreased baking sheet.
Bake for 25 minutes, remove, and lower oven temp to 250.
Meanwhile, combine cinnamon and sugar together in a flat dish.
Slice the mandel bread into biscotti sized pieces and carefully roll each one into the cinnamon/sugar mixture.
Put the pieces back on the cookie sheet and bake for another 15 minutes at 250. I prefer softer mandel bread, so I bake for about 10 minutes. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it because if it over bakes, it dries out quickly.