Cart0
Your cart is empty
Shop products

Shared by Atara Bernstein

Chocolate Chip Olive Oil Mandel Bread

Yield: 40 cookiesTime: 1 h and 10 minutes

Shared by Atara Bernstein

Mandel bread cookies with chocolate chips on black plate atop gray background.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vasquez.

Chocolate Chip Olive Oil Mandel Bread

Yield: 40 cookiesTime: 1 h and 10 minutes

Family Journey

MemphisBaltimoreJersey City, NJ
Goshen, NY

This recipe comes from Pineapple Collaborative's Atara Bernstein. Read more about her family in "For Pineapple Collaborative’s Atara Bernstein, Mandel Bread and Meatballs Are an Essential Part of Tradition," and try her recipe for meatballs in tomato sauce.

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt 
  • 1 cup sugar
  • ⅔ cup olive oil
  • 4 eggs 
  • 1 teaspoon vanilla extract
  • 1 ½ cups raw walnuts, chopped into small pieces
  • 1 ½ cups semisweet chocolate chips 
ShabbatEasyPareve

Preparation

  • Step 1

    Preheat the oven to 300°F and line two sheet trays with parchment paper.

  • Step 2

    Add the flour, baking powder and salt into a medium bowl. Whisk the ingredients to combine. Set aside.

  • Step 3

    Place the sugar and oil into a stand mixer with a paddle attachment. Mix on low speed until completely incorporated, about 2 minutes. While the mixer is still on a low speed, pour in the vanilla extract and add in the eggs one at a time. Stop the mixer and add one third of the flour mixture. Mix on low until just combined and repeat adding the remaining two thirds of the flour mixture until a cookie dough is formed, about 2 minutes. Add the walnuts and chocolate chips into the cookie dough and mix on low for another minute.

  • Step 4

    Turn the dough onto a clean surface and divide it into 4 equal pieces. Place 2 pieces of the dough on each baking sheet. Shape each piece of dough into a 1 inch-thick flat log that is 4 inches wide and 12 inches long. Cover each sheet tray and refrigerate for 20 minutes.

  • Step 5

    Bake the mandel bread for 25 to 30 minutes or until golden brown. Transfer the mandel bread from the oven and let it cool for 10 minutes or until it’s cool enough to handle. Gently transfer the mandel bread logs onto a cutting board and slice each log crosswise and diagonally into 1 inch-thick pieces. Place the cookies face down on the sheet trays and continue baking for another 10 minutes or until the mandel bread is golden brown.

  • Step 6

    Let the mandel bread cool and serve at room temperature.