If there’s a baked good that instantly conjures up warm memories of family gatherings and the gentle hum of kitchen conversation, it’s Grandma Annie’s Chocolate Chip Mandel Bread. Tender yet crunchy, kissed with cinnamon sugar, and studded with melty mini chocolate chips, each slice is comfort in cookie form. This cherished recipe delivers that perfect in-between texture—slightly softer than biscotti, but with the same golden crisp edges that beckon for a dunk in coffee or tea. Whether you’re new to mandel bread or grew up fighting for the corner pieces, one bite is all it takes to see why this treat is a beloved staple in so many Jewish kitchens.
Ingredients You’ll Need
This recipe shines because it’s built on a handful of everyday ingredients you probably already have in your pantry, but every one of them makes a difference. From the richness of oil to the essence of almond extract, these simple elements come together to create magic.
- All-purpose flour: The sturdy base that gives Grandma Annie’s Chocolate Chip Mandel Bread its classic crumb and shape.
- Granulated sugar: For just the right amount of sweetness and a beautiful, golden hue when baked.
- Vegetable oil: This keeps the mandel bread moist and tender, unlike the dryness you get from some biscotti.
- Large eggs: Essential for binding the dough and adding richness—you’ll notice the tenderness they provide.
- Vanilla extract: Adds a cozy, familiar aroma and deepens the flavor without overpowering the chocolate.
- Almond extract: The signature flavor that sets mandel bread apart—don’t skip this, even if you don’t usually keep it around!
- Baking powder: Gives the dough a gentle rise and prevents dense slices.
- Salt: Just a pinch to balance the sweet, making the chocolate pop even more.
- Mini chocolate chips: Their petite size means a little chocolate in every single bite.
- Cinnamon sugar: Sprinkled on top for a touch of sparkle and a whisper of warmth.
How to Make Grandma Annie’s Chocolate Chip Mandel Bread
Step 1: Prep Your Oven and Baking Sheet
Start by heating your oven to 350°F (175°C), which lets your kitchen start to fill with those wonderful baking smells from the get-go. Line a baking sheet with parchment paper, making clean-up a breeze and ensuring your logs lift right off without sticking.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, baking powder, and salt. Whisking helps distribute the leavening, so every bite of Grandma Annie’s Chocolate Chip Mandel Bread bakes up evenly crisp and beautifully tender.
Step 3: Beat the Wet Ingredients
In a separate bowl, add your eggs, granulated sugar, vegetable oil, vanilla extract, and that all-important almond extract. Beat everything together until smooth—this mixture is the heart of the recipe, and it should look pale and luxuriously glossy.
Step 4: Combine Wet and Dry Ingredients
Gradually stir your dry mixture into the wet, taking care not to over-mix. You want a dough that just comes together, so the crumb stays tender. This is the moment when the kitchen will start to smell a little nostalgic!
Step 5: Fold in the Mini Chocolate Chips
Add your mini chocolate chips with a gentle hand and mix just until they’re evenly dotted throughout the dough. Their size ensures every slice of Grandma Annie’s Chocolate Chip Mandel Bread gets melty chocolate in every bite.
Step 6: Shape and Sprinkle
Divide the dough in half—don’t worry, it will be a little sticky, that’s how you know you’re on the right track! Shape each half into a log about 12 inches long and 3 inches wide directly on the prepared baking sheet. Pat them down slightly, then sprinkle generously with cinnamon sugar for that lovely crust.
Step 7: First Bake
Pop the baking sheet into the oven and bake for 25 to 30 minutes, or until the logs are lightly golden and set. This step locks in moisture and creates that signature soft crumb inside.
Step 8: Slice and Second Bake
Let the logs cool for about 10 minutes (the hardest part is waiting!) before using a serrated knife to slice them into 1/2-inch thick pieces. Lay the pieces cut side down back on the baking sheet, then bake again for 10 to 12 minutes per side. This second bake is what transforms the edges into pure, golden crunchiness.
Step 9: Cool and Enjoy!
Allow the mandel bread to cool completely before serving. This patience pays off with crisp, elegant slices that stay fresh and irresistible for days. Congrats—you’ve just made your own batch of Grandma Annie’s Chocolate Chip Mandel Bread!
How to Serve Grandma Annie’s Chocolate Chip Mandel Bread
Garnishes
A classic slice of Grandma Annie’s Chocolate Chip Mandel Bread hardly needs anything extra, but if you want to dress it up, try a gentle dusting of powdered sugar or a light drizzle of melted chocolate right before serving. Even a sprinkle of extra cinnamon sugar can add a delightful finishing sparkle.
Side Dishes
This mandel bread truly shines alongside a hot cup of freshly brewed coffee or tea. If you’d like to turn it into a full spread, serve with fresh fruit, a cool dollop of whipped cream, or even a side of vanilla bean ice cream for an irresistible dessert twist.
Creative Ways to Present
For gifting, stack slices in a pretty cellophane bag tied with a ribbon or line a small box with parchment and arrange them in neat rows. For a party platter, alternate slices with dried fruit and nuts. And for an irresistible treat, dip half of each slice in melted chocolate, then let set on wax paper—people will be asking for Grandma Annie’s Chocolate Chip Mandel Bread by name!
Make Ahead and Storage
Storing Leftovers
One of the best things about Grandma Annie’s Chocolate Chip Mandel Bread is how well it keeps. Once cooled, store the slices in an airtight container at room temperature. They’ll stay crisp and fresh for up to two weeks, making sneaky late-night snacks or lunchbox treats a reality.
Freezing
This mandel bread freezes beautifully! After cooling completely, pop the slices in a zip-top freezer bag or airtight container with parchment between layers to prevent sticking. Store in the freezer for up to three months—just grab a few pieces and let them come to room temperature whenever the craving hits.
Reheating
If you love a warm, slightly softer bite, pop a slice or two in a 300°F oven for 4–5 minutes, or toast lightly in the toaster oven. Not only does this bring back that just-baked fragrance, but it gives the chocolate chips that perfect melty texture all over again.
FAQs
Can I substitute margarine or butter for the vegetable oil?
Absolutely! While oil keeps the crumb particularly moist and tender in Grandma Annie’s Chocolate Chip Mandel Bread, melted butter or margarine can be used for a slightly richer flavor. Just be aware that the texture may be a touch different, but still delicious.
Can I use regular chocolate chips instead of mini chips?
Yes, regular chocolate chips will work, but mini chips are recommended because they distribute more evenly throughout the slices. If using full-size chips, just be sure to fold them in gently and expect a chunkier chocolate experience.
Does this recipe work with gluten-free flour?
A good quality 1:1 all-purpose gluten-free flour blend can be used in place of regular flour. The result might be a bit more delicate, but you’ll still enjoy the essence and flavor of Grandma Annie’s Chocolate Chip Mandel Bread.
Why do you bake the mandel bread twice?
The double bake creates that signature crisp edge while keeping the inside tender. It’s what transforms this classic from a soft loaf to those iconic crispy slices perfect for dunking or nibbling.
What’s the best way to slice the mandel bread without crumbling?
Let the logs cool for about 10 minutes, then use a sharp serrated knife to gently saw through—don’t press down hard. This helps preserve the shape and ensures every piece holds together beautifully.
Final Thoughts
If you’re searching for a treat that feels like a family hug in every bite, you owe it to yourself to bake Grandma Annie’s Chocolate Chip Mandel Bread. It’s simple, nostalgic, and just a little bit magical—perfect for sharing, gifting, or enjoying all by yourself. Give it a try, and watch it become a tradition in your own kitchen!
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Grandma Annie’s Chocolate Chip Mandel Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 30 slices 1x
- Diet: Vegetarian
Description
Grandma Annie’s Chocolate Chip Mandel Bread is a beloved Jewish treat that combines the flavors of almond, vanilla, and chocolate in a delightful crunchy biscotti-like cookie. Perfect for enjoying with a cup of tea or coffee.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Additional:
- 1 cup mini chocolate chips
- 1 teaspoon cinnamon sugar (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Prepare Wet Ingredients: In another bowl, beat the eggs, sugar, oil, vanilla extract, and almond extract until smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the mini chocolate chips.
- Shape and Bake: Divide the dough in half and shape each half into a log. Bake until lightly golden.
- Slice and Bake Again: Slice the logs and bake the slices until crisp and golden. Let cool before serving.
Notes
- Mandel bread stores well in an airtight container for up to two weeks.
- For extra crunch, toast the slices a bit longer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 7g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
