Passover Chocolate Chip Mandel Bread

Melissa Ben-Ishay Melissa Ben-Ishay
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Every Passover my mom makes this Chocolate Chip Mandel Bread. Would you believe that it happened again?! I always thought this was one of my grandma’s recipes, but then when I asked my mom for the sake of this very blog post, I found out that this recipe is actually from my dad’s childhood friend Bobby Lieberman’s mom – they called her Goggy! As per my mom, Goggy baked these all year round, and I can confirm that they really are that good! The taste brings me right back to my parents’ kitchen table, having these as a kid with my whole family during Passover. This recipe is dedicated to Gladys “Goggy” Lieberman.

1h 6
Easy Vegetarian Pescatarian Gluten Free Passover Dairy Freezer-Friendly

Contains: Dairy, Egg, Gluten, Wheat

Directions

Prepare the Chocolate Chip Mandel Bread

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Combine the sugar and butter in a standing mixer and whip together until it is fluffy.

  3. Crack in the eggs, add in vanilla extract, and mix until fully incorporated.

  4. In a separate bowl, add in cake meal, potato starch, and salt and then sift into the batter gradually.

  5. Mix your batter until smooth and fold in the chocolate chips.

  6. Shape dough into loaves on a buttered cookie sheet.

  7. Bake for 40 minutes or until golden brown.

  8. Slice while it is still warm and then let it cool.

  9. Enjoy!

About

Description:
This recipe was originally published on the Baked By Melissa blog.

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