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Cinnamon Chocolate Chip Mandel Bread

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Cinnamon & Chocolate Chip Passover Mandel Bread – the perfect Passover dessert – so good you will want to eat it all year round!

Cinnamon & Chocolate Chip Passover Mandel Bread - the perfect Passover dessert - so good you will want to eat it all year round!

Do you love Passover, but have a really hard time finding Passover desserts that don’t taste like cardboard?

Passover is not known for it’s decadent desserts, that is for sure. BUT stop the presses, this cinnamon and chocolate chip mandel bread recipe is the BEST.

My mom makes this every year is something that I can eat all year long – I am telling you that she cannot make it fast enough. It is a great dessert for your Passover sedar or just with a cup of coffee (it is like a biscotti)!!

It is crazy hard to find Passover desserts that don't taste like cardboard - no disrespect intended! However, this cinnamon and chocolate chip mandel bread recipe is the BEST. My mom makes this every year is something that I can eat all year long - I am telling you that she cannot make it fast enough. It is a great dessert for your Passover sedar or just with a cup of coffee!! Either way, you must give this one a try - it will become a Passover staple!

Either way, you must give this one a try – it will become a Passover staple!

INGREDIENTS NEEDED FOR MANDEL BREAD RECIPE

  • Ground walnuts
  • eggs
  • sugar
  • peanut oil (for those that won’t use peanut oil, try coconut oil)
  • cake meal
  • potato starch
  • cinnamon
  • chocolate chips
  • cinnamon sugar (optional)

More Passover Recipe

Coconut Chocolate Chip Macaroon Recipe | Fried Matzo Brei

Cinnamon Chocolate Chip Mandel Bread Recipe for Passover

Cinnamon & Chocolate Chip Passover Mandel Bread

Jennifer Fishkind
Cinnamon & Chocolate Chip Passover Mandel Bread – the perfect Passover dessert – so good you will want to eat it all year round!
4.46 from 50 votes
Print It! Pin It!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 24
Calories 215 kcal

Ingredients
  

  • ¾ cup ground walnuts
  • 4 eggs
  • 1 ¼ cup sugar
  • 1 cup peanut oil for those that won’t use peanut oil, try coconut oil
  • 2 cups sifted cake meal
  • 6 tablespoons potato starch
  • 1 teaspoon cinnamon
  • 2 cups chocolate chips
  • cinnamon sugar (optional, to sprinkle on after) Do not add this with the dry ingredients

Instructions
 

  • Beat eggs with sugar until creamy
  • Add oil and mix
  • Add dry ingredients and mix
  • Add chocolate chips and nuts and mix
  • Cover and refrigerate (overnight if possible, if not, at least 3 hours)
  • Form into 2 or 3 loaves and place on cookie sheet
  • Bake at 350 degrees for 40 – 45 minutes
  • Remove, slice and sprinkle with cinnamon sugar (my mom turns them on the side and covers the edges with the cinnamon sugar for extra yumminess!!)
  • Put back in oven until brown (about 5 minutes)
  • Eat. Yum. (my mom added that to the recipe!)

Nutrition

Calories: 215kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 22mg | Potassium: 46mg | Fiber: 1g | Sugar: 20g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutrition Disclosure

Nutrition information is an estimate. Please utilize your own brand information to double check against our estimates.

Tried this recipe?Let us know how it was!
It is crazy hard to find Passover desserts that don't taste like cardboard - no disrespect intended! However, this cinnamon and chocolate chip mandel bread recipe is the BEST. My mom makes this every year is something that I can eat all year long - I am telling you that she cannot make it fast enough. It is a great dessert for your Passover sedar or just with a cup of coffee!! Either way, you must give this one a try - it will become a Passover staple!
Cinnamon & Chocolate Chip Passover Mandel Bread – the perfect Passover dessert – so good you will want to eat it all year round!

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About Jennifer Fishkind

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction (check me out, I have more than 3.6 million followers!) Jenn has been featured on sites like Buzz Feed, Good Morning America, Country Living, Good Housekeeping, Yahoo, Yummly, Pop Sugar, Reddit, Want to know more? Check out my full bio here!

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  1. Lindsey says

    I tried this recipe and my dough didn’t come out at all dough like…more like cake mix which couldn’t be formed into loaves. Any tips?

    Reply

    • Jennifer Fishkind says

      Hi Lindsey – Oh no!! I am so sorry! This is a tried and true recipe for me – I am so sorry that they didn’t work for you! Did you refrigerate the dough?

      Reply

      • Lindsey says

        I did!! Do mistake me the recipe was DELICIOUS and a huge hit!! The final product ended up looking more like cake than bread as the loaves sort of just melted out on the sheet pan and didn’t really stay in loaf form. Wasn’t sure if there was anything i could do to get them to keep form or thicken the dough. Thanks so much for your reply!

  5. Vicki says

    Hi, I made this with coconut oil and chilled overnight. The dough was solid. I couldn’t get it out of the bowl. I set the bowl in another bowl filled with hot water for 5 minutes. It released the dough from the bowl but, it still took a lot of kneading to get the dough pliable enough to shape in logs. The cookies taste good but, are a little dry.

    Reply

  6. MJ says

    I subbed veg oil (soybean) and pecans. Consistency of the dough was perfect. Formed into loaves 2″ wide x 1″ high. Made approx 4 long loaves which made approx 48 cookies. First batch I cooked for 30 minutes then an additional 8 minutes after sprinkled with cinnamon sugar, but I felt they were overcooked. The second batch I cooked for 25minuted then an additional 5 and these were better tasting to me. I suspect that you made much wider loaves & possibly thicker which accounts for the longer cooking time suggested in the recipe.

    Reply

  9. Lisa C Cohen says

    I made this recipe for the first time today and I love it! I used canola oil and added a teaspoon of vanilla. After the dough was made, I lined a Pyrex bowl with plastic wrap and placed the dough inside. Then I covered it with anothe piece of plastic wrap and chilled for 2 hours. The dough was easy to scooop out of the bowl and was easy to work with. I did da,pen my hands with a little water when shaping the loaves. I sprinkled the cinnamon sugar on top just as I do when I bake my non-Pesach mandel bread. I found that slicing the loaves a little thicker worked better for rolling them in more cinnamon sugar before the last baking. Delicious addition to my Passover recipes! Thank you!

    Reply

  11. Sheryl says

    5 stars
    OMG! These were the BEST! These Passover Mandela’s bread reminded me of my grandmother’s. Delicious and easy to make. Thank you so much for a new recipe that will definitely be one for every Passover.

    Reply

  12. Michelle says

    hi-

    i just made the mandelbread mixture and it is dry. i’m going to let it sit overnight in the fridge in a covered bowl. if i made it now, it would all crumble apart. the directions are super easy. i know i didn’t make a mistake. do i need more oil tomorrow if it is still dry?

    i see there is another reader that posted the same comment. i added 1/4 tsp of baking powder and a pinch of salt. if you have any tips, pls let me know.

    thank you! excited to eat this!

    Reply

    • Jennifer Fishkind says

      The recipe is for a crunchier mandel bread. It isn’t really a soft one. Not sure about adding the extra baking powder. I have made this recipe dozens of times and it never disappoints, but it is a Passover recipe – it won’t be moist. LOL

      Reply

  13. Marci says

    Thanks for posting this recipe. I love finding new recipes, especially for Passover!
    Do you spray the pan with non stick spray, put oil on the pan, use parchment paper, or leave the pan dry.
    Thanks.

    Reply

  15. Gillian Antinore says

    Going to make this for passover this year. I only have avocado oil. Do you think that would be ok? Thanks!

    Reply

  17. Susan Montauk says

    5 stars
    I’m in love with this recipe. I’m definitely making again even after Passover! I’m wondering how many cookies do you consider a serving because the recipe says 24 servings and I definitely make more than 24 cookies in one batch.

    Reply

  20. mel says

    Thanks for the recipe! I’m going to make for Passover this year, sounds yummy. Do you bring the dough to room temperature before baking the loaves? Or do you put the loaves in the oven cold after removing them from the fridge overnight?

    Reply
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