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)!!
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 Passover Mandel Bread
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
My son is allergic to tree nuts. What can be substituted?
You can totally leave out the nuts. I make it both ways.
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!
Pardon the typo— I did dampen my hands…
Have you tried it with the coconut oil?
Love the recipe. Can you tell me if they can be frozen after being cooked.
I haven’t tried to freeze them (they don’t last long in my house), but I don’t see why not!
Do you use ground walnuts or chopped walnuts? The picture shows pieces of walnuts and they are not in the recipe? Help
We used chopped (but finely chopped)
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!
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!
OMG!! These look amazing!! What a great idea!!
Thanks Trisha – they are really delicious!! (even for passover food)
This is simply a stunning recipe. I love this. Thanks for sharing.
hi , wondering if applesauce could be a substitute for the oil
Thank You
I am not really sure! I haven’t tried it.
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.