This recipe yields a buttery, delicious mandel bread that is topped with nuts and chocolate chips. After being cooked and cooled, you may add even more elegance by dipping each end into melted semisweet chocolate.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 6 eggs
- 2 ¾ cups matzo cake meal
- ½ teaspoon salt
- ¾ cup potato starch
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- 1 tablespoon cinnamon sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
- In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
- Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
- Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 69 mg |
| Sugars | 21 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making this EVERY year since I found the recipe here over 5 years ago. I follow the recipe exactly except that I leave out the nuts (allergies here), and I check it after 18 minutes to make sure it’s not getting too brown. It is delicious every single time I make it, and always the favorite dessert. I know people say “this doesn’t taste like Passover food” all the time but this absolutely does NOT taste like Passover food!
I know that mandel bread is traditional on Passover, but I made this this morning for our Rosh Hoshanah celebration tomorrow. My first time making it, but I’ve always loved it. Followed the recipe exactly except for sugar. Used splenda instead due to dietary restrictions; also used flour and corn starch because it’s not Passover. These are great. I did slice them and put them back in the oven with the oven off for 10 minutes, because I know they usually are baked twice. Great recipe. Will go into my rotation, provided the rest of the family loves them as much as hubby and I. Happy New Year!
Excellent Passover recipe that was very easy to make and tastes as good as ” real ” Mandel Bread!
great recipe! I omitted the nuts as my family is not a fan, added maraschino cherries and more cinnamon sugar. Its a HUGE hit in our family!!!!
This was better than our family recipe. I added almost a tablespoon of cinnamon to the dry ingredients and was liberal with the cinnamon sugar. (I keep on hand (special, such as Ceylon or Fancy Vietnamese [from Penzey’s Spices]) cinnamon sugar made with 2/3 cinnamon and 1/3 sugar. Per our family receipe, when the cooking time was complete, I pulled out the cookie sheets and turned each cookie on its side and baked for 10 more minutes. Then the same on the other side. This makes them extra crunchy and substantial tasting.
Didn’t add nuts. Shaved and chopped chocolate instead of using chips. Was easy to make and was an excellent dessert. Will make it again next year.
I’m going to a passover meal with at least one good recipe!