Cinnamon Chocolate Mandel Bread

This mandel bread recipe gives you two delicious variations – the traditional cinnamon sugar version and a sophisticated Earl Grey tea version with chocolate and apricots. Whether you're looking for comfort or something unique, this Jewish-style biscotti delivers crisp, dunkable perfection that stays fresh for weeks.

I discovered this recipe during a holiday cookie exchange and it quickly became my signature gift for friends. The Earl Grey variation was born during a rainy afternoon when I was craving something different but only had basic pantry ingredients.

Ingredients

• 3 eggs provide structure and richness
• 1 cup sugar balances the flavors without making them too sweet
• 1 cup oil creates moisture without heaviness
• 1 teaspoon vanilla or almond extract adds depth
• 3 cups flour forms the perfect texture
• 2 teaspoons baking powder gives just enough lift
• 1 cup chopped nuts add texture and flavor
• ¾ cup chocolate chips create pockets of sweetness
• Earl Grey tea bag contents offer a subtle bergamot essence
• ½ cup dried apricots bring chewy tartness to balance the sweetness
• Cinnamon sugar or Earl Grey sugar for coating

Step-by-Step Instructions

Prepare the Base Dough

Combine eggs and sugar in a large bowl mixing until well integrated. Pour in the oil and vanilla extract stirring thoroughly to create a smooth wet mixture. The oil creates a more shelf stable cookie than butter while maintaining a tender crumb.

Add Dry Ingredients

Incorporate flour and baking powder into the wet mixture stirring until just combined. The dough will be tacky but should hold together when pressed. Avoid overmixing which can develop too much gluten making tough cookies.

Choose Your Variation

Divide the dough in half for two different flavors. For traditional mandel bread add cinnamon chips to one portion. For the Earl Grey variation fold in the tea leaves and chopped apricots to the other portion. The tea infuses the dough with subtle bergamot notes.

Shape and First Bake

Divide each flavor into two portions creating four logs total. Shape each into 8 to 10 inch loaves about 4 inches wide on parchment lined baking sheets. Bake at 350°F for 45 minutes until the tops are firm and lightly golden. This initial bake sets the structure.

Slice and Sugar Coat

Remove loaves from oven and while still warm slice each into approximately 12 pieces. Immediately roll each slice in either cinnamon sugar or Earl Grey sugar ensuring complete coverage. The warm cookies will absorb some sugar creating a delicate sweetness.

Second Bake

Return the sugar coated slices to the baking sheet placing them cut side down. Bake for 5 minutes then flip and bake the other side for 5 minutes more. This double baking creates the characteristic crisp texture perfect for dunking.

Save This

My grandmother used to make mandel bread every Friday for Shabbat using whatever nuts and dried fruits she had in her pantry. The aroma of these baking still takes me back to her kitchen where I would wait impatiently for the second bake to finish so I could sneak a still warm cookie.

Origin Story

Mandel bread literally translates to almond bread from Yiddish though any nuts can be used. This twice baked cookie originated in Eastern European Jewish communities where it became a staple because it stayed fresh for weeks making it perfect for Sabbath observance when cooking was prohibited. Unlike Italian biscotti which often contain butter mandel bread traditionally uses oil making it parve or neutral in kosher dietary laws allowing it to be eaten after either meat or dairy meals.

Storage Solutions

Mandel bread actually improves with age as the flavors meld and develop. Store in an airtight container at room temperature for up to three weeks. For longer storage freeze slices in freezer bags for up to three months. The traditional joke about storing these in shoeboxes comes from older generations who would repurpose empty boxes to keep these cookies fresh before plastic containers were common.

Serving Suggestions

While perfect alongside coffee or tea these mandel bread variations also complement dessert wines particularly sweet Moscato or Riesling. For an elegant dessert plate arrange several slices with fresh berries and a dollop of mascarpone cheese. During Hanukkah these make a welcome alternative to traditional fried foods offering something sweet without the heaviness of oil.

Save This

Common Questions Answered

→ What makes Mandel Bread different from Italian biscotti?

While similar in preparation method (both are twice-baked), Mandel Bread tends to be slightly softer and less dry than Italian biscotti. Traditional Mandel Bread often uses oil rather than butter, giving it a different texture and flavor profile, and it frequently includes nuts and cinnamon which are signature flavors in Jewish baking.

→ Can I freeze Mandel Bread?

Yes, Mandel Bread freezes exceptionally well. Allow the cookies to cool completely, then store in an airtight container with parchment paper between layers. They can be frozen for up to 3 months. Thaw at room temperature before serving.

→ What can I substitute for Earl Grey tea?

If you don't have Earl Grey tea, you can substitute another flavored tea like chai, which pairs well with the cinnamon and chocolate. Alternatively, orange zest makes an excellent substitute as it provides a similar bergamot-like flavor that complements the apricots and chocolate.

→ How do I know when Mandel Bread is done baking?

The initial bake should result in loaves that are golden brown and firm to the touch. After slicing and the second bake, the cookies should be crisp and lightly browned on both cut sides. If they're still soft after the recommended baking time, you can extend the second bake by 2-3 minutes per side.

→ What's the best way to store Mandel Bread?

Store completely cooled Mandel Bread in an airtight container at room temperature. They'll stay fresh for up to 2 weeks. For the best flavor and texture, place a piece of parchment paper between layers to prevent the sugar coating from becoming moist.

→ Can I use different mix-ins for Mandel Bread?

Absolutely! Mandel Bread is highly adaptable. Consider dried cranberries, pistachios, white chocolate chips, orange zest, cardamom, or even a touch of almond extract. Just keep the total volume of mix-ins similar to the original recipe to maintain the proper dough consistency.