Mandel bread, also known as mandelbrot, are classic Jewish cookies. Similar to Italian biscotti, these crunchy cookies are perfect for dipping in tea or coffee. This easy, classic recipe came to me courtesy of a reader, by way of her grandmother Bubbie Ruth. Usually they are twice-baked to make them crispy and crunchy. Additionally, they can be soft-baked for a more tender texture. No matter how they are made, Bubbie Ruth’s Mandel Bread deserves a spot in your recipe box!
A Brief History of Mandel Bread, aka Mandelbrot
Mandelbrot cookies are an Ashkenazi Jewish dessert dating back to the early nineteenth century. Mandelbrot are closely related to the Italian cookies known as biscotti, which were first made in the Middle Ages. The word mandelbrot means almond (mandel) and bread (brot) in both German and Yiddish. In America, these tasty little cookies are known as mandel bread. Typically mandel bread are twice-baked, which makes them crispy and crunchy. They’re perfect for dipping in your tea or coffee. Because most of the moisture is baked out of them, they also have a fairly long shelf life.
The origin of Jewish mandelbrot is a bit of a mystery. In the wonderful book Jewish Cooking in America, Joan Nathan writes about the history of mandelbrot cookies and their similarity to other cookies made in Europe and Eastern Europe:
“With a large Jewish population in Piedmont, Italy may have been the place where Jews first tasted biscotti and later brought them to Europe where they called them mandelbrot, which literally means almond bread. In the Ukraine, a similar cookie not necessarily with almonds but made at home, thuskamish, was served. In Italy they are often eaten as a dessert dipped into wine or grappa. In Eastern Europe Jews dipped them into a glass of tea, and because they include no butter and are easily kept they became a good Sabbath dessert.”
A Family Recipe for Mandel Bread
Today’s simple and tasty recipe for mandel bread comes to us courtesy of blog reader Beth Steiner. Beth writes a cooking blog called Someone’s in the Kitchen with Brina. Beth’s Hebrew name is Brina; her blog focuses on easy kosher recipes. Her family recipe, Bubbie Ruth’s Mandel Bread, is sweetened with chocolate chips.
Of this recipe, Beth said:
“My father’s mother, Bubbie Ruth, was an amazing cook and baker. One of my favorite memories is working in her kitchen, patting rolls of mandel bread dough into the baking pan. She would always bring a fresh batch with her when she and my Zadie came to visit from Florida. After Bubbie died in 2002, my mom took over the recipe and always stores it in her special mandel bread tin. She would send it to my sister at college and once sent me a huge batch when I was living abroad in Israel. Bubbie Ruth’s Mandel Bread is a staple at every family gathering. I have her KitchenAid mixer and every time I use it to make her mandel bread, I feel close to her all over again.”
I use my KitchenAid mixer to make these, in memory of Beth’s Bubbie Ruth. You can use an electric hand mixer if you prefer. Note that I’ve included a Soft Mandel Bread Variation at the end of the recipe for those who prefer a softer version of this cookie.
A special thanks to Beth for sharing this delicious recipe!
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Bubbie Ruth's Mandel Bread
Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (you can sub chopped nuts, candied fruits, etc.)
- Ground cinnamon and granulated sugar for dusting
NOTES
Instructions
- Mix together oil and sugar until combined, 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 in and mix.
- Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.
- Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows.
- Bake at 350 for 25 minutes. While mandel bread is baking, in a flat shallow dish, combine ¾ cup of sugar with enough cinnamon to turn the mixture light brown. It’s best to eyeball this – it shouldn’t be too brown or too white.
- Take the mandel bread out and turn the oven down to 250 degrees F. Slice the mandel bread into biscotti sized pieces.
- Roll each cookie into the cinnamon sugar mixture. Put the pieces back on the cookie sheet on their sides.
- Bake for another 15 minutes until they’ve achieved the texture you desire. The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don’t over-bake, as this cookie tends to dry out quickly. Store in an airtight container.
Arielle from DC says
AMAZING mandel bread – made it exactly as the recipe says, and was super easy to follow and it tastes exactly like my grandma’s mandel bread we ate growing up. I am mailing them to our family for Hanukkah, and can’t wait for them to taste them as I’m sure it will bring back wonderful memories. 🙂
Delicious and will definitely bake again soon! 🙂
Karen says
Not impressed with this recipe at all. Very floury doughy tasting. It lacks flavor. Very bland and disappointing.
Rebekah says
Received a very similar recipe from a co-worker many years back. When I took a picture of the recipe, I accidentally chopped off the name of the cookies and called them “Jewish No-Name Cookies” for years. Then when I transcribed the recipe into my new recipe book, I discarded the original recipe…thinking I’d written it properly. Come to find out, I forgot a couple important ingredients and they didn’t turn out right at all. Long story short, I was so glad to find this recipe. The turned out exactly as I remembered my co-worker bringing to work. And the bonus is that I finally have a name to go with the recipe! Great recipe…easy to follow…fantastic results.
Bernie says
I have an immersion blender. Could I use that instead of a hand mixer? Or could I just use my hands? Thank you.
Ashley at ToriAvey.com says
Hi Bernie, Tori’s assistant Ashley here. Personally I would not recommend an immersion blender for this recipe, the only utensils you’ll need are a wooden spoon and a whisk.
Nori says
Very easy, came out great, a success. Wondering if it can be frozen?
Ashley at ToriAvey.com says
Hi Nori Tori’s assistant Ashley here. Yes, you can freeze this recipe as long as it is in an airtight container.
Diane says
I have the same recipe, but do not put in refrigerator. Love it!
Sophia says
After digging through my grandma’s recipe box, I realized the mandelbrot recipe wasn’t in there and ended up making this one instead. I’m glad I did! It tastes just like my mother’s. It’s also so easy to follow. Thank you for sharing.
Beth Steiner says
I’m so glad you liked my Bubbies recipe!
Erin says
Thank you….
A very rough day was just made better! It was never about the cookies. It was about all of the memories that surrounded them. Friday night dinners, white tablecloths and fighting with my youngest brother over who got to use the dust buster. Putting on musical numbers, paid for in quarters and pinches on our cheeks. The glass candy dish, a never ending supply of sweet treats that I only ever had at their house. Tonight I uttered the words “I should try Babi’s kamish bread” and stumbled upon your recipe.
It’s pretty close! I suspect it’s the same recipe only she used less cinnamon sugar, and probably a special pan reserved only for kamishes! But, it’s pretty close, it was exactly what I needed today!
Tori Avey says
Erin comments like these make me so happy! Thank you for writing, hope tomorrow goes better for you.
Carol Janowsky says
I have been using my mom’s recipe (unwritten) for many years but recently have been making batches that are delicious but too crumbly. The ingredients are similar to yours. Which item -too much or not enough can cause this crumble situation (my memory may have failed me )
Tori Avey says
You can try adding another egg or a bit more oil to your recipe. Overbaking can also cause the crumbly issue.
Cynthia T. says
This is a great recipe. My family loves it. My usual recipe divides the dough in half and adds cocoa mixed with a tiny bit of strong coffee to it.. Then I marble the two doughs together for a delicious marble mandlebrot. The basic recipe is so simple I make it all the time. If it wasn;t in the house, I think my family would make me leave 🙂
Rose c. Sulla says
Got this recipe from an Italiam Lady in Fla. She called it Mandel Bread!!! Always loved it at Christmas and Easter!!! She told me her Grandma got it from an Italian Jew living in Lombardy, Italy, hence, it is very similar to biscotti (made with Oil)!!! Love your blog and your Bubie!!! I had a Nona Anna!!!
Tori Avey says
Thank you for writing Rose! 🙂
Lauren says
Outstanding!!
Tori Avey says
So happy you like it Lauren!
Tracy says
i made them and thought they were delicious but very different than my moms mandel bread which I’ve had my entire life and love. That’s why I never gave them a whirl before, because she has it down to a science how to make them. Hers are really crisp a great dunking cookie. Mine are so soft and I baked them even longer than the time recommended.
Amerika Soto says
awesome I just did!! yummy & easy 🙂
Joan Levy says
You might try anise extract or anise seeds with a little lemom zest which is very nice
Meredith says
Can I use almond extract instead of vanilla if I am using chopped almonds instead of chocolate chips?
Tori Avey says
Of course! 🙂
Nicole Romero says
I just made these tonight for my Family for the Holidays and drizzled melted white chocolate on top. I used cranberries and sliced almonds and they are amazing!! Thank you for sharing
Gayle says
I am going to try these. They sound like the recipe my mother used to make. Thanks.
Joan Levy says
I have been making a Mandel Broit recipe for over 50 years but my recipe calls for 3/4 cup of oil and does not have to be refrigerated. I have also adapted and made a triple chocolate one if anyone is interested in having the recipe and also fooling around with a gluten free recipe for this. Some success but still tweaking it a little.
Harriet says
We live at 7500 feet. Does this recipe need to be altered for the altitude? If so, how? We love mandelbrot and haven’t had it since our dear friend died. She wanted to teach me but I decided it was much better to have Dorothy make them for us.
Tori Avey says
Hi Harriet, I’m not sure about altitude baking, but this guide from King Arthur might help: http://www.kingarthurflour.com/recipe/high-altitude-baking.html