This is the easiest recipe for Mandel Bread, and it has a secret ingredient that makes it extra sweet and flavorful!
I L-O-V-E this recipe, you guys. It’s a simple, delicious Mandel Bread to add to your dessert rotation! You might know that I’m not a big baker, so anytime I share a dish like this, it’s both really easy and totally delicious. This recipe was originally my great grandmother’s, and she passed it to my grandfather, who gave it to my mom, and now I have it. Aren’t those the best kind of recipes? I hope you feel the generations of love when you make this sweet treat!
What is Mandel Bread?
Mandel bread is a traditional jewish cookie, similar to a biscotti. As I mentioned, they’re easy to make, and they yield a lot so there’s plenty of love to share! This mandel bread is all about the jam. Oh yes. We be jammin’. It’s kind of the magic touch in these slightly soft cookies with their crunchy cinnamon and sugar outer layer.
How to Make Mandel Bread From Scratch
If the word “bread” in the title is freaking you out, don’t let it! We aren’t baking with yeast and this is more of a cookie than a bread, so I promise you can do it. It’s as easy as whisking wet ingredients, adding in dry ingredients, and forming the dough into long strips. See? I told you it was easy!
More Dessert Recipes
- Cookie Crack
- Crispy Chocolate Peanut Butter Bites
- Easy Apple Cake
- Dark Chocolate Chunk Oatmeal Peanut Butter Cookies with Sea Salt
- Hot Milk Cake
- Mom’s Best Banana Bread
Food photography by Ashley CuocoPrint
- 3 eggs
- 3/4 cup sugar (plus 2 tablespoons)
- 3/4 cup vegetable oil
- 2 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour (use Matzah Cake Meal if keeping passover)
- 2 teaspoons baking powder (can also use Kosher for Passover baking powder)
- 1/2 cup currants
- Raspberry preserves
- 1 tablespoon cinnamon
- Preheat oven to 375 degrees. In a large bowl, whisk together the eggs, 3/4 cup sugar, oil, and vanilla. Add the flour, baking powder and currants, and stir to combine.
- Form the dough into two long strips about 2 inches wide, using as much flour as you need to keep the dough from sticking. Place each strand on a parchment paper lined baking sheet.
- Once each strip is made, use a knife to create a slit down the middle of each strip of dough. Do not slice all the way through the dough. Fill each slit with some preserves. Push the sides of the dough together lightly and sprinkle with some cinnamon and sugar.
- Bake for 20 minutes, or until slightly golden. Remove from oven and let cool for 5-10 minutes. Then slice diagonally, place pieces flat on the baking sheet, sprinkle with a little more cinnamon and sugar, and bake for another 15-20 minutes. Let cookies cool completely. They will harden more as they cool and become more crisp.