Chocolate Chip Mandel Bread Recipe

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Henderika Published: July 22, 2021
Chocolate Chip Mandel Bread Recipe

How To Make Chocolate Chip Mandel Bread

This twice-baked chocolate chip Mandel bread makes a crunchy and crisp snack, made with pecans, chocolate chip, and spices, for the perfect teatime bite.

Preparation: 10 minutes
Cooking: 1 hour 30 minutes
Chill Time: 1 hour
Total: 2 hours 40 minutes



  • 3cupsall purpose flour,spooned into measuring cup and leveled-off with back edge of knife
  • 2tspbaking powder
  • 1tspsalt
  • tspcinnamon,divided
  • ¼tspground nutmeg
  • 1cupunsalted butter,(2 sticks), melted and slightly cooled, or 1 cup vegetable oil
  • 1cupsugar,plus 1 tbsp more, divided
  • 2tspvanilla extract
  • ¼tspalmond extract
  • 3large eggs
  • 1cupsemi sweet chocolate chips
  • ¾cuppecans,coarsely chopped, walnuts or slivered almonds, optional


  1. In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of the cinnamon and the nutmeg.

  2. In the bowl of an electric mixer, combine the melted butter, 1 cup of sugar, vanilla extract, and almond extract. Beat on medium speed until combined.

  3. Add the eggs and continue beating on medium speed for 2 to 3 minutes until thickened and pale yellow. Add the dry ingredients and mix on low speed until just incorporated, then mix in the chocolate chips and nuts.

  4. Cover the bowl with plastic wrap and place in the refrigerator to chill for 1 to 2 hours until firm.

  5. Preheat the oven to 350 degrees F and set 2 oven racks in the centermost positions. Line 2 baking sheets with parchment paper.

  6. Lightly dust a clean work surface with flour and shape the dough into 2 logs about 2-inches wide, 13-inches long, and 1-inch tall. Place the logs on the prepared baking sheets.

  7. Bake for about 25 minutes, or until lightly golden, rotating the pans from top to bottom and front to back midway through. Remove the pans from the oven and place on cooling racks. Let the baked logs cool for 15 minutes.

  8. Lower the oven temperature to 250 degrees F.

  9. In a small bowl, mix together the remaining sugar and cinnamon.

  10. Once the logs have cooled, cut them diagonally into ¾-inch-thick slices. Flip the cookies onto their sides, and then sprinkle half of the cinnamon-sugar over top. Flip the cookies over and repeat with the remaining cinnamon-sugar.

  11. Place the pan back in the oven and bake for 40 to 45 minutes until golden and crisp. Let the mandel bread cool on the baking sheets on the cooling racks.

  12. Serve and enjoy.


  • Calories: 167.73kcal
  • Fat: 9.61g
  • Saturated Fat: 4.92g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 3.16g
  • Polyunsaturated Fat: 0.91g
  • Carbohydrates: 19.20g
  • Fiber: 0.92g
  • Sugar: 9.37g
  • Protein: 2.30g
  • Cholesterol: 32.69mg
  • Sodium: 88.78mg
  • Calcium: 31.79mg
  • Potassium: 51.04mg
  • Iron: 0.90mg
  • Vitamin A: 56.11µg
  • Vitamin C: 0.03mg
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