Best Nutty Mandel Bread Recipes

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PASSOVER CHOCO-NUT MANDEL BREAD



Passover Choco-Nut Mandel Bread image

This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.

Provided by springfield70

Categories     Desserts

Time 1h

Yield 24

Number Of Ingredients 9

2 cups white sugar
1 cup unsalted butter, softened
6 eggs
2 ¾ cups matzo cake meal
½ teaspoon salt
¾ cup potato starch
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon cinnamon sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
  • In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
  • Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
  • Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 38.3 g, Cholesterol 66.8 mg, Fat 14.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.8 g, Sodium 69.3 mg, Sugar 20.9 g

JEWISH CHOCOLATE CHIP MANDEL BREAD



Jewish Chocolate Chip Mandel Bread image

This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. -Monica Schnapp, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1/2 cup vegetable oil
1/2 cup plus 1 tablespoon sugar, divided
2 large eggs
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

MOM'S MANDELBROT



Mom's Mandelbrot image

This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.

Provided by susan yale

Categories     Desserts     Cookies     Biscotti Recipes

Time 55m

Yield 36

Number Of Ingredients 9

3 eggs
¾ cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup mini semisweet chocolate chips
1 cup coarsely chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
  • Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g

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