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Chocolate Chunk Mandel Bread

Rated as 4.38 out of 5 Stars

"You'll love these crunchy biscotti-type cookies. Add almonds (mandeln) or maraschino cherries for variety. We gave these as teacher gifts last year and got lots of compliments!"
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Ingredients

2 h 10 m servings 342 cals
Original recipe yields 15 servings (30 cookies)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat the eggs and sugar together in a mixing bowl until smooth. Whisk in the vegetable oil, vanilla extract, and orange juice. Stir in the chocolate chips and the flour mixture until no dry lumps remain. Divide the cookie dough into two pieces. Form each piece into a roll about 3 inches wide and 12 inches long. Place the rolls, side by side, onto the prepared cookie sheet.
  3. Bake in the preheated oven until the rolls have started to brown, about 20 minutes. Remove the rolls from the oven onto a rack. Let cool about 10 minutes until cool enough to handle; cut the mandelbrot into 1/2-inch thick slices. Return the cookies to the baking sheet and lay them flat.
  4. Return to the oven and bake until lightly golden, about 15 minutes more. Allow to cool completely on a wire rack before serving.

Nutrition Facts


Per Serving: 342 calories; 19.3 g fat; 39.9 g carbohydrates; 4.3 g protein; 37 mg cholesterol; 87 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

I found this recipe very easy to follow and the mandel bread came out very well. One comment, I would definately reccomend using waxed paper under the bread , rather than greasing the pan, for c...

Most helpful critical review

I was surprised at how "soupy" the dough was; I'm used to dough that actually forms into logs. I wound up spreading the dough onto the cookie sheet, baking it and cutting it into squares. Taste ...

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I found this recipe very easy to follow and the mandel bread came out very well. One comment, I would definately reccomend using waxed paper under the bread , rather than greasing the pan, for c...

I decided to drop the chocolate chips and substitue lemon juice for the orange juice. i also grated a lemon rind. I used wax paper under the loaves, like previously recomended, and it pealed off...

I used lemon juice, lemon zest and almonds. In place of 1 cup sugar, I used 1 cup of a natural sugar substitute. I used the the sweetner's conversion chart from sugar to sweetner. The Mandel br...

Don't Panic! I was ready to give this recipe a poor rating because the dough was so wet and loose, I thought "this just won't work". It did. My husband raved "they are better than the bakery." I...

As a new Shiksa wife I am new to Jewish baked goods. That in mind, my husband requested Mandel bread, his favorite childhood cookie. I found this recipe and gave it a shot. His preference is ...

My mother received a very similar recipe from a Jewish coworker. She makes it every year at Christmas and it is always a hit! I made a few alterations to this recipe to make it as close to my mo...

I was surprised at how "soupy" the dough was; I'm used to dough that actually forms into logs. I wound up spreading the dough onto the cookie sheet, baking it and cutting it into squares. Taste ...

I had to over an extra cup of flour just to make it hold together. It ended up coming out ok, but not extremely flavourful

I made this a couple weeks ago and decided to make another batch today (still in the oven). I did notice that the dough was very soft and not moldable (both times), so I spooned it onto a baking...