Mandel Bread for Passover

Happy Passover! Tonight is the first night and we'll be enjoying a wonderful Seder dinner at our Aunt & Uncle's place with the whole NJ part of our family there. It's always a nice time, and quite a feast.
I'm bringing Spinach Pie, which is a frequent dish at our holiday meals. I'm also bringing Matzah Buttercrunch to serve with the other desserts. I've already made Mandel Bread for us to enjoy throughout the holiday.
From Family, Friends and Food
Mandel Bread is similar to the Italian cookie, Biscotti - in that they are both "twice baked". With both you take your dough and place it in the form of a long loaf on your baking sheet. After the initial baking time, you slice them and then bake them for an additional period of time to finish the process. Mandel Bread is made with Matzah Cake Meal rather than flour since we do not use any leavening agents during Passover.

I don't make mine with nuts, which if you've been reading my blog for awhile you know this already. The recipe does call for nuts, and if you are a fan you should include them. These are really tasty "cookies" and are a nice treat during the week of Passover.

Over the next few days I'll be sharing some other family favorites, such as Passover Brownies - you won't want to miss that one for sure!

Mandel Bread
Source: Sis-in-Law


  • 2 cups sugar
  • 1/2 pound margarine
  • 6 eggs
  • 2 3/4 cups matzah cake meal
  • 1/2 teaspoon salt
  • 3/4 cup potato starch
  • 1 teaspoon cinnamon
  • 12 oz. mini chocolate chips
  • 1 cup chopped nuts (if using)
  • 1 teaspoon cinnamon
  • 2 teaspoons sugar


  1. Cream sugar and margarine; add eggs one at a time.
  2. Sift together the cake mea through cinnamon; fold into creamed mixture. Add chocolate chips and nuts.
  3. Combine 1 teaspoon cinnamon with the 2 teaspoons sugar.
  4. Grease cookie sheet (I used parchment paper, and eliminated that step). Spread batter out as loaves, sprinkle with cinnamon sugar mixture.
  5. Bake at 350 degrees for 30 minutes, slice and turn the pieces on their sides. Bake for an additional 15-20 minutes to brown. You can turn them over again, but they do crisp up nicely without doing it.
post signature

Bookmark and Share


Maria said…
I've never made Mandel bread. It looks tasty! I will be leaving the nuts out too, hubs is allergic! Great recipe!
Anonymous said…
I have never had or made Mandel bread, it looks so similar to their Italian sister.. Enjoy Passover- I can not believe Easter is coming up so quickly.
Shelby said…
All your food is so delicious!
Cate said…
Can't wait to get more Passover recipes!
ReneeK said…
Oh this brings back memories - my stepfather used to make this around Easter. Although he wasn't a terrific person and left me with a lot of bad memories from my childhood, I do have to say that this was one of the few good memories I had of his time with us. I will definitely try to make it for my family!
I haven't tried mandel bread (yet) but I definitely will. Looks wonderful!
Lacey said…
Wow, this looks delicious. I've never had mandel bread, but it looks awesome.
Happy day-before Good Friday! :)
Stacey Snacks said…
Pats, you know I always make mandelbrot, but never even thought of it with matzoh meal for Passover.
I am sending this over to my mother right away!
Meg said…
It looks so delicious. Love all the cinnamon!
Dragon said…
I've never had this before but it looks so good. :)
Dazy said…
I'm trying this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

Popular Posts