Chocolate Chip Mandel Bread
25m prep 35m cook 1h 0m ready
These classic Jewish cookies, also known as mandelbrot, are twice-baked for a crunchy texture. Perfect for dipping into coffee or tea, they feature chocolate chips and walnuts with a cinnamon-sugar coating.
Ingredients
- 769 ml all-purpose flour
- 4.93 ml baking powder
- 2.46 ml kosher salt
- 7.39 ml ground cinnamon
- 3 large eggs
- 237 ml canola oil
- 4.93 ml pure vanilla extract
- 296 ml granulated sugar
- 237 ml semisweet chocolate chips
- 237 ml walnuts roughly chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 663 mg
- Iron: 30.9 mg
- Magnesium: 465 mg
- Phosphorus: 1416 mg
- Potassium: 1740 mg
- Zinc: 10.8 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 769 ml all-purpose flour
- 4.93 ml baking powder
- 2.46 ml kosher salt
- 7.39 ml ground cinnamon
- 3 large eggs
- 237 ml canola oil
- 4.93 ml pure vanilla extract
- 296 ml granulated sugar
- 237 ml semisweet chocolate chips
Prepare
- 237 ml walnuts, roughly chopped
Let's Cook
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Step 1.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together 3¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, and ½ teaspoon ground cinnamon; set aside.
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Step 2.
Using an electric mixer, beat 3 large eggs in a large bowl on medium speed until foamy, about 3 minutes. Mix in 1 cup canola oil, 1 teaspoon pure vanilla extract, and ¾ cup granulated sugar. Reduce speed to medium-low and gradually mix in the flour mixture until fully incorporated. Fold in 1 cup semisweet chocolate chips and 1 cup roughly chopped walnuts.
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Step 3.
In a shallow dish, combine the remaining ½ cup granulated sugar and 1 teaspoon ground cinnamon. Divide the dough into 6 equal portions and shape each into a 2-inch-wide loaf. Roll each loaf in the cinnamon-sugar mixture and transfer to the prepared baking sheets, spacing them 1 inch apart.
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Step 4.
Bake the loaves until set and golden brown, 15 to 20 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool for 20 minutes more. Reduce the oven temperature to 350°F.
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Step 5.
Slice the cooled loaves on a slight diagonal into ¾-inch-thick pieces. Place the slices cut side up on the baking sheets, spacing them ½ inch apart. Bake until light golden brown, 12 to 15 minutes. Let cool at least 5 minutes before serving.
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