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. 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?

    1. 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?

      1. 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!

  2. 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.

  3. 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.

    1. Do you use ground walnuts or chopped walnuts? The picture shows pieces of walnuts and they are not in the recipe? Help

  4. 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!