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Mandel Bread

Mandel Bread: Cinnamon Sugar or Chocolate, Apricot and Earl Grey

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  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 1 1/2 hours
  • Yield: 48 slices 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Jewish


Mandel Bread is really Jewish biscotti. Rolled in cinnamon sugar, this recipe can also be made with Earl Grey tea which makes it perfect for dunking!


Units Scale

3 eggs
1 c sugar
1/4 lb melted butter or 1 c oil (I used oil)
1 t vanilla or almond extract
1 Earl Grey tea bag contents (optional)
3 c flour
2 t baking powder
1 c chopped walnuts, pecans or almonds
3/4 c chocolate chips
1/3 c cinnamon chips (if you an find them are also good in cinnamon version)
1/2 c dried apricots cut into small pieces (optional)
For sprinkling:
1 t cinnamon mixed with 1/2 cup of sugar OR
1/2 of contents of an Earl Grey teabag mixed with 1/2 c sugar


Preheat oven to 350.

Combine eggs and sugar. (A mixer is not needed but be prepared to stir.) Add oil and vanilla and mix well.

Add flour and baking powder.  Stir well and add nuts, and chocolate. Dough may be sticky.

At this point I divided my dough in half so that I could make two versions. The first is traditional and you may add cinnamon chips to that. If you want the Earl Grey version, mix in the tea and the apricots.

Now divide dough into 4 pieces. Shape each piece into an 8″ to 10″ loaf about 4″ wide.  Place on parchment lined 18″ x 13″ sheet pans and bake for 45 minutes.  If you don’t have this size you may have to bake these in two batches.

Remove from oven and cut each loaf into about 12 slices. Cover each slice in appropriate sugar. Place on baking sheet cut side down. Bake 5 minutes and remove from oven. Turn over to bake other side for  5 minutes.

Now get your shoe box and store these for your next cup of tea!