Ina Garten’s Mandel Bread Recipe: Sweet Crunchy Joy
Warm memories of sweet afternoons fill every slice of this classic mandel bread recipe crafted by Ina Garten.
Jewish bakeries across New York have long celebrated this traditional twice-baked treat.
Her version brings delightful nutty aromas and crisp textures that dance on your palate.
Generations have passed down this beloved recipe, cherishing its simple yet elegant approach.
The delicate almond-studded bread offers a perfect companion to afternoon tea or coffee.
Each carefully sliced piece promises a nostalgic journey through flavor and tradition.
Grab your mixing bowl and get ready to bake a delectable classic that will become your new favorite.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: 220 kcal
Servings: 16
Everything You Need to Make Ina Garten Mandel Bread
For Dry Ingredients:
All-Purpose Flour: Foundation of the cookie, provides structure and texture with a fine, soft consistency.
Baking Soda: Lightweight leavening agent that helps the dough rise and creates a delicate crumb.
Salt: Enhances overall flavor and balances the sweetness of the mandel bread.
For Wet Ingredients:
Eggs: Binding agent that adds richness and helps create a smooth, cohesive dough.
Vegetable Oil: Keeps the mandel bread moist and tender, ensuring a soft interior.
Vanilla Extract: Adds warm, aromatic depth and rounds out the flavor profile.
For Mix-Ins and Finishing:
Sugar: Provides sweetness and helps create a golden, crisp exterior when baked.
Chocolate Chips: Adds pockets of melty chocolate for bursts of indulgence.
Raisins: Introduces natural sweetness and chewy texture.
Chopped Nuts: Brings crunchy contrast and nutty depth to each bite.
Cinnamon Sugar: Creates a sweet, spiced coating that adds a delightful crunch and warmth.
Tools to Bake Mandel Bread the Ina Garten Way
Large mixing bowl: For combining dry and wet ingredients.
Whisk: Essential for thoroughly mixing eggs, sugar, and blending ingredients smoothly.
Measuring cups and spoons: Precise measurements for flour, sugar, and other ingredients.
Baking sheet: For shaping and baking the mandel bread logs.
Cooling rack: Helps logs cool evenly after initial baking.
Sharp serrated knife: Perfect for cleanly cutting logs into diagonal slices.
Shallow dish: Used for coating biscotti in cinnamon-sugar mixture.
Spatula: Helpful for mixing and scraping ingredients.
How to Prepare Ina Garten’s Mandel Bread Step-by-Step
Mandel Bread Adventure
Kitchen Preparation Warm up your oven to a cozy 350°F and position a rack right in the middle for perfect baking.
Dry Ingredient Blend Grab a mixing bowl and whisk together flour, baking soda, and salt until they're friends.
Wet Ingredient Magic In another bowl, whisk eggs until they're smooth, then welcome sugar, creating a sweet dance. Gently fold in oil and extract for extra flavor.
Dough Creation Marry the dry and wet ingredients, stirring until they become one smooth mixture. Sprinkle in chocolate chips, raisins, and nuts for delightful surprises.
Shaping the Logs Dust your workspace with flour and shape the dough into two long, graceful logs slightly wider than your baking pan.
First Baking Wave Place logs on the pan and bake for 25-30 minutes until they look golden and feel firm. Let them rest and cool on wire racks.
Transformation Slice the logs diagonally into elegant, thin pieces. Dust with cinnamon-sugar for a sparkly finish. Return to the oven for a final 10-15 minute crisp-up session.
Pro Tips & Variations for Mandel Bread by Ina Garten
Replace chocolate chips, raisins, and nuts with dried cranberries, white chocolate chips, or chopped almonds for a personalized flavor profile.
Substitute all-purpose flour with a gluten-free blend to accommodate dietary restrictions without compromising taste.
Reduce sugar content by using less granulated sugar or replacing it with a natural sweetener like honey for a lighter version.
Sprinkle orange zest or ground cardamom into the dough for an unexpected aromatic twist that elevates the traditional recipe.
Keep mandel bread in an airtight container at room temperature for up to one week, or freeze for extended enjoyment, maintaining its crisp texture and delicious taste.
How to Serve Ina Garten Mandel Bread Just Right
Pair with Afternoon Delights: Serve these mandel bread slices alongside a steaming cup of chai tea or rich espresso for a delightful mid-afternoon treat that elevates your snacking experience.
Customize Your Crunch: Swap out chocolate chips for dried cranberries or add chopped almonds for a personalized twist that reflects your taste preferences and makes the recipe uniquely yours.
Create Dessert Moments: Stack mandel bread on a rustic wooden board with fresh berries and a light dusting of powdered sugar for an elegant dessert presentation that impresses guests and adds visual appeal to your table.
Gift with Love: Package these crispy mandel bread slices in cute mason jars or cellophane bags tied with ribbons for a homemade gift that shares warmth and culinary tradition with friends and family.
Storing Ina Garten Mandel Bread Without Losing Texture
Maximize Freshness: Store mandel bread in an airtight container at room temperature for up to 7 days, keeping its delightful crunch intact.
Freeze for Later: Wrap individual or grouped cookies tightly in plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months for spontaneous sweet treats.
Revive Crispness: Refresh slightly soft cookies by warming in the oven at 300°F for 5-7 minutes, restoring their signature crispy texture.
Gift-Ready Packaging: Layer cookies between parchment paper in decorative tins or clear cellophane bags for beautiful homemade gifts that showcase your baking skills.
Mandel bread showcases Ina Garten’s classic Jewish bakery tradition with delightful almond-studded slices. Crisp edges and tender centers make these cookies perfect for dunking or enjoying with coffee.
1 cup (160 grams/5.6 oz) golden raisins, mini chocolate chips, and walnuts or a combination of the three
½ cup (120 milliliters/4 fl oz) grapeseed or other neutral oil
½ cup (100 grams/3.5 oz) sugar (for batter)
½ cup (100 grams/3.5 oz) sugar (for finishing)
2 large eggs
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp salt
Instructions
Preheat Preparation: Position oven rack in center and warm to 350°F (175°C) for optimal baking conditions.
Dry Ingredient Blending: Whisk flour, baking soda, and salt together in a medium bowl until thoroughly combined, ensuring uniform texture.
Wet Mixture Creation: Vigorously whisk eggs until smooth, gradually integrating sugar to develop a consistent base. Stream in vegetable oil and vanilla extract, stirring until perfectly amalgamated.
Dough Assembly: Delicately fold dry ingredients into wet mixture, incorporating chocolate chips, raisins, and chopped nuts. Mix until no flour streaks remain, creating a cohesive dough.
Shaping and Initial Baking: Transfer dough to floured surface, divide into two equal logs measuring 14-18 inches. Slightly flatten logs and place on baking sheet. Bake 25-30 minutes until surface firms and dough rises substantially.
Cooling and Slicing: Remove logs from oven, cool completely on wire racks. Using a sharp serrated knife, slice diagonally into half-inch pieces.
Final Toasting: Roll biscotti slices in cinnamon-sugar mixture, ensuring even coating. Arrange cut-side down on baking sheet and return to oven. Bake 10-15 minutes until crisp and golden, achieving signature mandel bread texture.
Notes
Flour Selection: Choose high-quality all-purpose flour for consistent texture and optimal rising.
Mixing Technique: Whisk eggs and sugar thoroughly to create a light, airy base that ensures a tender mandel bread.
Log Shaping: Use gentle pressure when forming logs to maintain a delicate, even structure that bakes uniformly.
Cinnamon-Sugar Coating: Apply coating generously but evenly for a crisp, sweet exterior that enhances the traditional flavor profile.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.