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Passover Mandel Bread – Cinnamon Chocolate Chip Mandel Bread Recipe

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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!

It is crazy hard to find Passover desserts that don’t taste like cardboard – no disrespect intended!  However, this cinnamon and chocolate chip Passover 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 (kind of similar to a biscotti)!!  Either way, you must give this one a try – it will become a Passover staple!

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  1. 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

    • 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

      • 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. 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.

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  6. 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.

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    • I haven’t tried to freeze them (they don’t last long in my house), but I don’t see why not!

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  9. 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!

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  11. 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

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