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Mandel Bread with Sprinkles

Michelle Sterescu

Easy

Difficulty

Mandel bread (also known as mandel brot) is an old-school Jewish recipe originating in Eastern Europe. Itbasically the Jewish form of the Italian biscotti. The main difference between the Jewish version and the Italian biscotti is that mandel bread uses oil instead of butter, making the cookie parve and more versatile to enjoy after any meal. So, if you keep kosher, you can eat it after a meat meal. 

I remember enjoying these amazing cookies with my own bubbe (Yiddish for grandma) growing up. Ita great recipe to pass down from generation to generationThey’re also super easy to bake with children as it allows many opportunities for them to help with the baking process.  

This version gets a little playful with chocolate drizzle and sprinkles. You can always omit those for a more grown-up versionbut don’t sprinkles make everything more fun? 

Ingredients for 15 cookies

2 cups flour 
1 tsp. baking powder 
Salt, pinch 
2 eggs 
1/2 cup sugar 
2 tsp. vanilla extract 
1/2 cup vegetable oil 
1/2 cup + 1 Tbsp. rainbow sprinkles 
1/2 cup white chocolate melting disks (or any kind of chocolate you enjoy) 

  • Preparation Time
    15 minutes
  • Cooking Time
    45 minutes

Directions

1. In a stand mixer with the paddle attachment, whisk together eggs and sugar until incorporated. 

For kids: If they’re old enough, kids can crack the eggs into a separate bowl, before placing into the mixer. 

2. Add in vanilla and oil. Mix until incorporated. 

3. Add in salt, baking powder and flour. Mix until just combined. 

4. Mix in 1/2 cup sprinkles.  

For kids: You can measure out the ingredients and have young kids place them in the bowl. 
Older kids can measure out the ingredients. 

5. Scoop dough out onto a lined baking sheet and mold into one long, thin log and then flatten the top slightly using your hands (should be about 2-3 inches wide).  

For kids: Let them help mold the dough into a log and then afterwards, you can fix any imperfections (or don’t!). 

6. Bake in a 350-degree oven until well-risen and firm, about 25-30 minutes. Cool the log on the pan for about 20 minutes. 

7. Using a sharp serrated knife, slice baked logs diagonally about every 1/2 inch. Return the sliced mandel bread to the pans, cut side down, and bake until dry and crisp, up to 20 minutes longer. Remove and let fully cool before you decorate. 

For kids: Once you cut up the log, the kids can place each cookie back onto the baking sheet. 

8. To melt the chocolate, place in microwave at 30-second intervals until melted. One-to-1.5 minutes usually does the trick. 

9. Once cooled, using a spoon, drizzle melted white chocolate onto each mandel bread, sprinkle with more sprinkles. Enjoy! 
 
For kids: They can drizzle the cookies with chocolate using a spoon and sprinkle with sprinkles before they eat. 

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Michelle Sterescu

Michelle is the blogger, recipe developer, food photographer and stylist for her food blog, The Yummy Yenta. Although her background is Jewish and her cooking has that traditional Jewish flare, she doesn’t like to niche herself into a particular cooking cuisine as she enjoys experimenting and trying lots of different flavors. She loves to create fun and easy meals that will appeal to anyone despite their traditions and background. When she isn’t in the kitchen, she is a part time dental hygienist and full time wife and mom to two boys, Jonah and Cole. You can check her out on Instagram @the.yummy.yenta.