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–+ servings
vegan mandel bread on cooling rack
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5 from 3 votes

Vegan Mandel Bread

Twice-baked almond cookies studded with chocolate chips and coated with cinnamon and sugar - these are addictively crunchy!
Prep Time15 minutes
Cook Time45 minutes
Resting Time2 hours
Total Time3 hours
Course: Dessert, Snack
Cuisine: Jewish
Keyword: Cookies
Servings: 36 cookies
Calories: 136kcal
Author: The Modern Knish

Ingredients

Mandel Bread

  • 1 cup slivered almonds coarsely chopped
  • ½ cup + 1 tablespoon aquafaba (see tips)
  • ¾ cup granulated sugar
  • 1 cup vegetable oil
  • ½ teaspoon almond extract
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ cup vegan chocolate chips optional

Cinnamon-Sugar Topping

  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
  • Coarsely chop the slivered almonds and spread them evenly over the cookie sheet. Toast the almonds in the 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, 2-3 minutes.
  • Combine the sugar, oil, aquafaba, and almond extract in a food processor and blend until smooth. Or, if using a hand mixer, add the sugar, oil, and almond extract to the bowl containing the aquafaba and blend on medium until smooth.
  • Add the dry ingredients to the food processor, or to the bowl if using a hand mixer, and blend until well combined. If using the food processor, transfer the batter to a bowl.
  • Fold in the toasted slivered almonds and chocolate chips (if using) with a rubber or silicone spatula until well distributed. 
  • 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.
  • While the cookies are baking, combine 1 teaspoon of cinnamon with ½ cup of sugar in a shallow bowl.
  • Allow the mandel bread to cool, about 25-30 minutes. 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. Dip each piece in the cinnamon-sugar mixture, so that each side is lightly coated.
  • Place the cookies on their side on two parchment paper-lined cookie sheets. Bake for 15-20 minutes until crisp. Turn off the oven and leave the mandel bread in the oven to rest for another 30 minutes or so.

Notes

  1. Lightly oil your hands before handling the batter after it has chilled. This will make it easier to divide up the sticky batter.
  2. When cutting the mandel bread after the first bake, try not to saw the pieces; use a quick, forceful motion to slice the logs.
  3. Note that the cookies will firm up more as they rest, so do not overbake in the second bake.

Nutrition

Calories: 136kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 12mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0.4IU | Vitamin C: 0.003mg | Calcium: 20mg | Iron: 1mg