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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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?
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?
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!
possibly adding an additional amount of cake meal will help to firm up the loaves.
hi , wondering if applesauce could be a substitute for the oil
Thank You
I am not really sure! I haven’t tried it.
This is simply a stunning recipe. I love this. Thanks for sharing.
OMG!! These look amazing!! What a great idea!!
Thanks Trisha – they are really delicious!! (even for passover food)
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.
Good to know!
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.
Thanks for the substitution! Always looking for modifications!