Mandel Bread Traditional Jewish Holiday Cookie Recipes

BUBBIE RUTH'S MANDEL BREAD

Steps:

• Mix together oil and sugar until combined, then add eggs one at a time. After the eggs are combined, add vanilla.
• Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.Once the dough is smooth and sticky, pour the chocolate chips in and mix.
• Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.
• Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows.
• Bake at 350 for 25 minutes. While mandel bread is baking, in a flat shallow dish, combine ¾ cup of sugar with enough cinnamon to turn the mixture light brown. It's best to eyeball this - it shouldn't be too brown or too white.
• Take the mandel bread out and turn the oven down to 250 degrees F. Slice the mandel bread into biscotti sized pieces.
• Roll each cookie into the cinnamon sugar mixture. Put the pieces back on the cookie sheet on their sides.
• Bake for another 15 minutes until they've achieved the texture you desire. The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don't over-bake, as this cookie tends to dry out quickly. Store in an airtight container.

MANDEL BREAD (TRADITIONAL JEWISH HOLIDAY COOKIE)

Steps:

• Preheat oven to 350° degrees F.
• Beat eggs, add sugar and oil and mix well.
• Add remaining ingredients and mix well.
• Refrigerate dough for several hours or overnight.
• On heavily floured surface, shape into 3 narrow loaves.
• Bake on floured sheet for 20- 25 minutes.
• Slice diagonally while hot.
• Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.

MANDEL BREAD RECIPE

Steps:

• In bowl combine the flour, baking powder, salt, and cinnamon.
• In another large-sized bowl combine the vegetable oil, sugar, vanilla, and eggs. Mix until mixture becomes thicker and light yellow.
• Combine the wet and dry mixture and mix until combined. Fold in the chocolate chips and any dried fruit or nuts.
• Place a cover on the bowl with the mandel bread dough and refrigerate for around 1-2 hours.
• Preheat your oven to 350 degrees F.
• Line a baking sheet with parchment paper or a reusable silicone mat.
• Form the dough into 3 4" wide rectangles with the dough about 1/2-3/4" high onto the baking sheets Bake for 20-25 minutes.
• Remove the baking sheets from the oven and allow the mandel bread to cool for 15-20 minutes. Lower your oven temperature to 250 degrees F.
• Once the mandel bread has cooled cut it width-wise into 3/4 inch thick slices on a cutting board to prevent cutting your baking sheet. Now is the time to sprinkle with cinnamon sugar if you like yours with that extra sweetness and hint of cinnamon. Return the mandel bread back to the oven and bake until it's golden, about 15-30 minutes, more time if you like it crunchy.
• Remove the mandel bread from the oven and place on a cooling rack and allow it to cool before enjoying. The cookies will harden as they cool.

TRADITIONAL JEWISH MANDELBROT (MANDEL BREAD) RECIPE

Steps:

• Set rack in middle level of the oven and preheat to 350°F.
• In a bowl, combine flour, baking powder, and salt; stir well to mix.
• In another bowl, whisk eggs by hand until well mixed. Add sugar and whisk until smooth. Whisk in extract and oil.
• Fold flour mixture into egg mixture until all flour is absorbed. Fold in nuts, raisins, and chocolate chips.
• On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan (14 to 18 inches). Place each log on pan and flatten slightly. Bake until well-risen and firm, about 25-30 minutes. Cool the logs on the pans and racks.
• Reset racks in upper and lower thirds of oven. Using sharp serrated knife, slice baked logs diagonally about every 1/2 inch. Place cinnamon-sugar mixture in a shallow dish and turn the cut cookies in it. Return biscotti to the pans, cut side down, and bake until dry and crisp, up to 20 minutes longer.
• Store cooled cookies between sheets of parchment or wax paper in tin or plastic container with tight-fitting container.

JEWISH CHOCOLATE CHIP MANDEL BREAD

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.