Almond Flour Mandel Bread (Passover friendly!)

This almond flour Mandel Bread is my absolute favorite cookie recipe! It is a great Passover dessert, made with dairy-free and gluten-free ingredients and it’s incredible with your cup of coffee or tea.

Excuse me while I FREAK out that we have a Passover-friendly Mandel Bread recipe to *finally* eat!!

If you know me well, you know that Mandel Bread is my absolute favorite dessert in the world. My mom used to make it (and really still does) all the time. And it is a staple for my dad and I to have with a glass of milk at the end of the day.

Think of Mandel bread as the Jewish biscotti if you will. It is a twice-baked crunchy cookie that is traditionally made with flour, but in this recipe we are skipping the baking powder and using almond flour to make it friendly for Passover too.

I cannot wait to hear what you guys think of this recipe. I highly recommend trying it frozen too as that is my personal favorite way (especially then dipped in milk!)

What ingredients are in this Passover-friendly Mandel Bread:

• Eggs – I haven’t tested flax eggs in this recipe or an egg replacement
• Coconut sugar –  you can also use cane sugar if you prefer
• Avocado oil – or another mild oil. Liquid coconut oil can also work well too
• Vanilla extract 
• Almond flour – if you want to use another flour try my original Gluten-free Mandel Bread
• Tapioca flour – or sub arrowroot flour if you want
• Dark chocolate chips or semi-sweet chocolate chips 
• Ground cinnamon

How to make almond flour Mandel Bread:

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper
2. In a large bowl, mix together the coconut sugar, egg, oil and vanilla until creamy
3. Mix in flour then fold in dark chocolate chips
4. Divide the dough in half and form each half into a loaf (10 to 12 inches long and 3 inches wide) on the baking sheet and sprinkle with cinnamon on top
5. Bake in oven for about 30 minutes, until loaves are golden
6. Remove from oven and slice them into 1-inch wide cookies and turn them on their sides on baking sheet
7. Return baking sheet to oven and bake for 15 minutes then flip over to other side and cook for another 10 minutes so all sides are golden
8. Allow the cookies to cool for a few then enjoy!

Tips for success:

• You can also use a spatula to mix these or mix with a hand mixer
• I love that this mandel bread recipe *doesn’t* need to go into the fridge to chill! It is really easy to prep and then it just requires more baking time than the usual cookies because it’s twice baked to get golden and crunchy on all sides
• Mandel bread is like the Jewish version of biscotti. And it isn’t as dry as biscotti in my opinion. The cookie still has a soft center with the crunchy outside
• If you want to spice things up a bit, you can add in other mix-in’s like raisins, coconut flakes or nuts
• I highly recommend keeping these in the freezer and eating frozen too. I like to double the batch and keep one frozen and one on counter. We fly through this so it’s great to have extras!

A few other delicious cookie recipes to try:

The Easiest Gluten-free Shortbread Cookies

The BEST Peanut Butter Cookies (gluten-free)

Vegan Funfetti Sugar Cookies (paleo)

The Best Sprinkle Sugar Cookies (gluten-free)