These chocolate-dipped vegan mandel bread are almond-flavored cookies dunked in melted chocolate and sprinkled with toasted almonds. A great holiday or anytime cookie!
Mandel bread (which translates to almond bread in German and Yiddish) is a twice-baked cookie that is similar to biscotti, but richer and softer. This vegan mandel bread is easy to make and keeps for up to two weeks, making it a great choice for a holiday cookie or homemade gift. Mandel bread traditionally contains eggs, but this recipe is vegan with the help of aquafaba (chickpea liquid), which works beautifully here (more details below).
Prefer a cinnamon-sugar coating to chocolate? Try these Vegan Kamish Bread (another name for mandel bread). And, if you're looking for something to do with your chickpeas after collecting the aquafaba, try my recipe for Crunchy Roasted Chickpeas.
How to Make the Chocolate-Dipped Mandel Bread
Gather your ingredients.
Preheat the oven or toaster oven and line a cookie sheet with parchment paper. Coarsely chop the slivered almonds and spread them evenly over the cookie sheet and toast in the oven. Keep a close eye on the almonds to ensure they don't burn. Set them aside to cool.
Place the aquafaba in a medium bowl and, using a hand mixer, beat until consistently foamy.
Add the sugar, oil, and almond extract to the bowl containing the aquafaba and blend on medium until smooth.
Add the flour, baking powder, and cinnamon to the bowl and blend until well combined.
Fold in 1 cup of the toasted slivered almonds with a spatula until well distributed.
Chill the batter. When you are ready to bake the vegan mandel bread, preheat the oven to 350ºF. Lightly oil your hands (the batter will be sticky) and divide the batter into four flat logs. Arrange them on two parchment paper-lined cookie sheets. Bake until golden brown (about 30 minutes).
Allow the vegan mandel bread to cool and lower the oven temperature. Set aside the parchment-lined cookie sheets for the second bake. Transfer the cooled logs to a cutting board and use a sharp knife to slice each log into 8-10 pieces (try not to saw the pieces; use a quick, forceful motion to slice the log). Place the cookies on their side on the cookie sheets.
Bake until crisp. Note that the cookies will firm up more as they rest, so it is important not to make them too well done. Turn off the oven and leave the mandel bread in the oven to rest for at least another 30 minutes or so.
Place the chocolate chips or wafers in a microwave-safe bowl and microwave in 15-second intervals, stirring in between. Once the chocolate is melted, dip each cookie in the chocolate so that about ⅓ of the cookie is covered. You can also use a spoon to add the melted chocolate. Sprinkle with some of the remaining toasted almonds, and place the chocolate-dipped mandel bread back on the cookie sheet.
Allow the chocolate to set at room temperature or place the cookie sheets in the refrigerator for setting.
You may omit the almond extract and almonds to make these nut free. If you don't have a tree nut allergy but want to avoid almonds, you could substitute chopped pecans or walnuts for the slivered almonds (and leave out the almond extract if desired).
Storing the Chocolate-Dipped Mandel Bread
Store the mandel bread in an airtight container at room temperature; it will keep well for up to two weeks. Alternatively, the chocolate-dipped mandel bread will keep in the freezer for up to three months.
Tips (Including Info on Aquafaba)
- To obtain the aquafaba, you can either drain the liquid (this part is the aquafaba!) from a can of chickpeas or use the liquid from cooking dried chickpeas (try the method outlined by TastingTable here). Set the chickpeas aside and use them for another purpose, such as my Crunchy Roasted Chickpeas.
- Make sure you allow the mandel bread to cool sufficiently after the first bake. Otherwise, the cookies may break when you slice them. Your patience will be rewarded!
- This chocolate-dipped mandel bread makes a great gift during the holiday season! Because these last awhile (and freeze well), you can bake in advance and have a special, homemade cookie to share with family and friends.
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids' Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
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Chocolate-Dipped Mandel Bread
- 1½ cups slivered almonds coarsely chopped
- ½ cup + 1 tablespoon aquafaba
- ¾ cup granulated sugar
- 1 cup vegetable oil
- ½ teaspoon almond extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1½ cups vegan chocolate chips or melting wafers
- Preheat the oven or toaster oven to 350ºF and line a cookie sheet with parchment paper.
- Spread the chopped slivered almonds evenly over the cookie sheet. Toast in the oven or toaster oven for 5-8 minutes, keeping a close eye to ensure they don't burn. Set aside to cool and turn off the oven.
- In a medium bowl, use a hand mixer on medium speed to beat the aquafaba until consistently foamy (about 2 minutes).
- Add the sugar, oil, and almond extract to the bowl containing the aquafaba and blend on medium until smooth.
- Add the flour, baking powder, and cinnamon to the bowl and blend until well combined.
- Fold in 1 cup of the toasted slivered almonds with a rubber or silicone spatula until well distributed. Place the remaining toasted almonds in a small bowl and set aside.
- Cover the bowl with plastic wrap or place batter in an airtight container and put it in the fridge for at least two hours, or overnight.
- Preheat the oven to 350ºF. Divide the batter into four flat logs and arrange them on two parchment paper-lined cookie sheets. Bake for about 30 minutes, until the edges are golden brown.
- Allow the logs to cool for about 25-30 minutes. (You will reuse the parchment-lined cookie sheets in the next step.) Lower the oven temperature to 250ºF.
- Transfer the cooled logs to a cutting board and use a sharp knife to slice each log into 8-10 pieces. Place the cookies on their side on the parchment-lined cookie sheets. Bake for 15-20 minutes until crisp. Turn off the oven and leave the cookies in the oven to rest for another 30 minutes or so.
- Place the chocolate chips or wafers in a microwave-safe bowl and microwave in 15-second intervals, stirring in between. Once the chocolate is melted, dip each cookie in the chocolate so that about ⅓ of the cookie is covered; you can also use a spoon to add the melted chocolate. Sprinkle with some of the remaining toasted almonds, and place the cookies back on the baking sheet. Allow the chocolate to set at room temperature or place the cookie sheets in the refrigerator for setting.
- Lightly oil your hands before handling the batter after it has chilled. This will make it easier to divvy up the sticky batter.
- When cutting into the mandel bread after the first bake, use a quick, forceful motion to slice the logs (don't saw back and forth, as this can cause breakage).
- These cookies will continue to firm up as they rest, so do not overbake during the second bake.