Cinnamon Chocolate Chip Mandel Bread Recipe for Passover
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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  1. INGREDIENTS NEEDED FOR MANDEL BREAD RECIPE
  2. More Passover Recipe
  3. Cinnamon & Chocolate Chip Passover Mandel Bread Recipe

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 RecipeFried Matzo Brei

4.46 from 50 votes
Cinnamon Chocolate Chip Mandel Bread Recipe for Passover

Cinnamon & Chocolate Chip Passover Mandel Bread

Serves — 24
Cinnamon & Chocolate Chip Passover Mandel Bread – the perfect Passover dessert – so good you will want to eat it all year round!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

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 Info

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
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!
Jennifer Fishkind

About Jenn

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!

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Comments

  1. 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.

  2. 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!

    1. 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

  3. 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.

    1. Great question. I actually use a silicon baking mat (my favorite thing ever!) But, you could easily use parchment paper!

  4. 5 stars
    Such a great recipe for Passover and all year round. Very easy to follow and really delicious.

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

  6. 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.

  7. 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?