Chocolate-Pecan Mandel Bread

Andrea Potischman | Mar 27, 2024

Mandel bread, also known as Mandelbrot, is a traditional twice-baked Jewish cookie similar to biscotti. Like biscotti, Mandel bread is crunchy, however, it’s made with more fat than biscotti, so the resulting cookie is a bit richer and less dry. These cookies were popular throughout the 19th century among Eastern European Jews, often consumed by rabbis, merchants, and other Jewish community members. They grew in popularity, known to be a dessert that kept well and traveled easily.

The History of Mendel Bread

Mandelbrot cookies are an Ashkenazi Jewish dessert that has been around for centuries. The word “Mandelbrot” means almond “Mandel” and bread “brot” in both German and Yiddish. Since Mandelbrot literally means “almond bread”, the most traditional add-in would be chopped or slivered almonds although other nuts can be just as wonderful as is the case with this chocolate-pecan version.

According to Gil Marks, author of the “Encyclopedia of Jewish Food,” Mandel bread is thought to have originated in Germany and traveled Eastward. In the early Middle Ages, Italians created the original biscotti by partially baking the dough, slicing it, and then returning the pieces to a cooler oven to crisp up. The second time in the oven extracts the moisture which in turn, lengthens the shelf life of the cookie.

Ashkenazi Jews

When these cookies got adopted by Ashkenazi Jews is unknown, though Mandel bread’s easy preparation made it ideal for the Sabbath, as they could be cooked ahead of time. Once baking powder was added, Mandel bread became much lighter and softer in comparison to biscotti. Over time, Jewish cooks began to add dried fruit, nuts, and chocolate chips. I like making Mandel Bread in the Fall for Rosh Hashanah. During Passover, it is common to make Mandel bread with matzah meal instead of flour.

My chocolate-pecan Mendel bread comes together easily in just one bowl. Chilling time is required to help the flavors blend and make the dough easier to work with. You can make in two or more logs depending on the size desired and it can be sliced thick or thin after their first round in the oven. The cinnamon-sugar dusting on the outside is perhaps my favorite part which adds to their texture and complexity.

Jewish or not, Mandel bread is a wonderful cookie for dipping, dunking, and enjoying any time of year, and flavor-wise, the options are truly limitless.

Chocolate-Pecan Mandel Bread

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1 ratings

Servings:

15

Prep:

15 minutes

Cook:

55 minutes

Total:

1 hour, 10 minutes

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon, divided
• 1 cup unsalted butter, melted and slightly cooled
• 1 cup, plus 1 tablespoon sugar, divided
• 2 teaspoons vanilla extract
• 3 eggs
• 1 cup semi-sweet chocolate chips
• 1 cup pecans, finely chopped

Directions:

1. In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of the cinnamon. Set aside.
2. In the bowl of an electric mixer, such as a KitchenAid, fitted with a paddle attachment, add the melted butter, 1 cup of sugar, and the vanilla extract. Beat on medium speed until combined. Add the eggs and continue beating on medium speed until well blended and pale yellow, about 1 to 2 minutes. With the mixer on low, slowly add the flour mixture and mix until just incorporated.
3. Using a rubber spatula, gently fold in the chocolate chips and the pecans. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, about 1 hour.
4. Preheat the oven to 350 degrees F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper and set aside.
5. Lightly dust a clean work surface with flour. Divide the dough into two equal pieces. Using your hands, divide the dough into 2 logs about 2 inches wide, 12 inches long, and 1 inch tall.
6. Transfer the logs to the prepared baking sheets. Place in the oven and bake for about 25 minutes, or until lightly golden, rotating the pans from top to bottom and front to back midway through.
7. Remove the pans from the oven and allow the logs to cool for 10-15 minutes. Lower the oven temperature to 250 degrees F.
8. In a small bowl, mix together the remaining 1 tablespoon of sugar and 1/2 teaspoon cinnamon and set near your workstation.
9. Once the logs have cooled, cut them diagonally into 3/4-inch-thick slices and place them back onto the baking sheets on their side. You should have approximately 30 in total). Sprinkle half of the cinnamon sugar over the top. Flip the cookies and repeat with the remaining cinnamon sugar. Place the pans back in the oven and bake until slightly golden and crisp, 25-30 minutes.