Best Passover Choco Nut Mandel Bread Recipes

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THE WORLD'S BEST PASSOVER CHOCOLATE CHIP MANDEL BREAD



The World's Best Passover Chocolate Chip Mandel Bread image

A melt-in-your-mouth chocolate chip cookie ideal for Passover snacking.

Provided by Wendy Sondov

Categories     Dessert

Time 55m

Number Of Ingredients 8

2 cups granulated sugar
1 cup unsalted butter (room temperature)
6 large eggs
2 ¾ cups matzo cake meal
½ teaspoon salt
¾ cup potato starch
2 cups semi-sweet chocolate chips
1-2 tablespoons cinnamon sugar

Steps:

  • Preheat oven to 350° F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together cake meal, salt, and potato starch. Set aside.
  • In the bowl of an electric mixer, cream together the sugar and butter.
  • Add the eggs, one at a time, mixing well after each addition.
  • Gradually add the cake meal mixture. Mix until combined.
  • Stir in the chocolate chips.
  • Wet hands minimally and form the dough into 4 loaves on the prepared baking sheet. Each loaf should be about 2" wide. Sprinkle with cinnamon sugar.
  • Bake for 35-40 minutes or until just turning golden brown.
  • Remove from oven and cut on baking sheet while still warm, into 1/2" - ¾" slices.
  • Use a spatula to move mandel bread to a wire rack to cool completely.
  • Store in an airtight container at room temperature for at least 7 days.

Nutrition Facts : Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 46 mg, Fiber 1 g, Sugar 15 g, Calories 212 kcal, ServingSize 1 serving

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.

PASSOVER MANDEL BREAD



Passover Mandel Bread image

Gluten free Passover Mandel Bread are the best cookies you can make year round for any cookie lover.

Provided by Tamar Genger MA, RD

Categories     Desserts, Non Dairy Desserts

Time 45m

Yield 20 cookies

Number Of Ingredients 7

1/2 cup walnut oil (any oil will work)
3/4 cup sugar
3 large eggs
2 cups ground blanched almonds
1/2 cup potato starch
Pinch of salt
1/2 cup chocolate chips

Steps:

  • 1. In a large mixing bowl combine oil and sugar and whisk well. Add eggs, whisking one at a time. 2. Sift almonds, potato starch and salt over the wet ingredients, mix well. Add chocolate chips and mix in. Refrigerate the batter for at least one hour or overnight. 3. Preheat oven 300℉, line baking sheet with parchment paper. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle. 5. Bake until lightly browned on the bottom, about 20 minutes. 6. Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. EnJOY as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side. 8. Cool completely on wire racks before serving.

Nutrition Facts :

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