Friday, December 23, 2011

Mandel Bread

One of my favorite things about growing up in New Jersey was having so many Jewish friends. The rich history and culture was something that was so fascinating to me and talk about the food! 

Mandel bread was something I remember crunching away on whenever I was with the Cohen Family and this holiday season my friend shared the family recipe. Since I made a vegan version, I used this recipe for the egg substitute, but followed my friend's recipe. 

Vegan Mandel Bread recipe from the Cohen's
3 eggs (at room temperature) - (vegan substitute = 3 tbsp ground flax seed mixed with 9 tbsp hot water)
3/4 c sugar
3/4 c vegetable oil
2 tsp vanilla extract

3 and 1/2 c unbleached, all-purpose flour
2 tsp baking powder
1 pinch salt

1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

1. Preheat your oven to 350.

2. Mix the wet ingredients into the dry until about half way mixed through. Then add semi-sweet chocolate chips and walnuts.

3. Mix everything (best to use your hands at this point) until all combined into a big dough ball. Do not overmix!

4. If the dough is too dry, add a little bit of OJ or milk. If the dough is too wet, add some more flour—everything should combine easily into a ball.

5. Line cookie sheet with aluminum foil or use a silpat like I did. 

6. Section the dough into thirds. With the palm of your hand, spread out the dough into rectangular loaves, approximately 1/2-3/4 inch thick, 3-4 inches wide, and 7-9 inches tall 

7. Each baking sheet will then have 3 loaves.

8. Bake the loaves for about 35 minutes, or until top looks cooked (should still be pale in color, not brown).

9. Cut the loaves into 1/2 inch wide slices and turn the cookies on their sides. Put back in the oven for about 20 minutes, or until they are lightly brown and toasty. Some prefer them a bit more crispy, and some like them more doughy—either way, it's all up to you!

Variation: Drizzle with chocolate for a festive decoration or dip in chocolate. 

Apparently, mandel bread is Yiddish dessert that has connections with Italian biscotti - hence the shape and texture. These are fabulous with some afternoon tea or lazy weekend coffee. 

Happy Hanukkah and Merry Christmas everyone! 



  2. Yes, Barb. I would agree. Which is why I gave the egg substitute for people who are interested in making a vegan version.

  3. the chips are questionable as well
    some c.chips are vegan, most ar not

  4. will tell you this
    it will NEVER taste as good as with the egg
    and Im a vegan
    and know this first hand
    i tasted both,
    no comparison, needs egggs

  5. I agree - if you are vegan you need to check the chocolate chip labels thoroughly. You can also try using vegan carob chips.