Mandel Bread

caroline shannon-karasik


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Makes servings

1-1/2 cups brown rice flour

3/4 cup quinoa flour

1-1/2 cups potato starch

2 teaspoons baking powder

1 cup granulated sugar

3/4 cup grapeseed oil

2 teaspoons pure vanilla extract

3 eggs

1/2 cup chocolate chips

Mandelbrot, or Mandel bread, is a classic Jewish cookie dating back to the early 19th century. Like its Italian cousin, biscotti, this cookie is meant to be crispy, and enjoyed with a warm cup of coffee or tea.  This Mandel bread recipe is gluten-free, and calls for chocolate chips, but you can also try stirring in walnuts, almonds, and other mix-ins for something different!


1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or baking mats, then set aside.

2. In a medium bowl, sift together all flours (brown rice flour through potato starch). Whisk in baking powder and set aside.

3. In a separate large bowl, beat together eggs, sugar, oil, and vanilla for approximately 1 minute. Begin to slowly add the flour mixture until dough begins to form. Fold in chocolate chips and place in refrigerator for 2 hours or overnight.

4. Remove dough from refrigerator. Using lightly oiled hands, divide the dough into 4 pieces, placing two pieces on each prepared sheet. Shape each section of dough into long rows; each one will be about 3 inches wide.

5. Bake for 30 minutes or until bread begins to turn golden brown. Remove from oven and use a sharp knife to cut immediately into 1-inch pieces. Be sure to protect hands because pan will still be hot! Transfer cookies to a baking rack to cool completely. Store in an airtight container.

Active Time: 15 minutes

Total Time: 1 day (including dough resting time)