Grandma Annie’s Chocolate Chip Mandel Bread is a delightful treat that beautifully combines tradition with the rich, sweet aroma of chocolate. This recipe will awaken fond memories as you prepare this delightful pastry, often enjoyed with a cup of coffee or tea. Picture buttery layers mingling with crispy edges and overflowing chocolate chips in each slice, creating a comforting and nostalgic experience for family gatherings or cozy evenings at home. This step-by-step guide will make the preparation seamless while bringing joy to your taste buds. Let’s dive into this easy yet indulgent recipe!
Ingredients
- 3 cups all-purpose flour – Spoon into the measuring cup and level off for precision.
- 2 teaspoons baking powder – This will help your mandel bread rise beautifully.
- 1 teaspoon salt – Enhances the sweetness and balances flavors.
- 1¼ teaspoons ground cinnamon – Divided; adds a warm, aromatic touch.
- ¼ teaspoon ground nutmeg – This spice complements the cinnamon perfectly.
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled (or 1 cup/240 ml vegetable oil) – Rich and creamy, it gives the bread its lovely texture.
- 1 cup + 1 tablespoon sugar, divided – Sweetness is key; divided for sprinkling later.
- 2 teaspoons vanilla extract – Adds a deep sweetness and aroma.
- ¼ teaspoon almond extract – Brings a delightful nutty flavor to the mix.
- 3 large eggs – Essential for binding and enhancing the richness.
- 1 cup semi-sweet chocolate chips – For a luscious melt-in-your-mouth experience.
- ¾ cup coarsely chopped pecans (or walnuts/almonds, optional) – Adds crunch and nutty flavor.
Step-by-Step Directions
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Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of cinnamon, and nutmeg. This creates a base that will provide structure.
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Mix Wet Ingredients: In the bowl of an electric mixer, combine the melted butter and 1 cup of sugar. Add the vanilla and almond extract. Beat on medium speed until blended. Then add the eggs, continuing to beat on medium speed until the mixture is thickened and pale yellow, about 2 to 3 minutes.
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Combine Mixtures: Gradually add the dry ingredients to the wet mixture while on low speed. Mix until just incorporated. Finally, fold in the chocolate chips and chopped nuts, if using.
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Chill the Dough: Cover the bowl with plastic wrap and place it in the refrigerator to chill until firm, approximately 1 to 2 hours. This makes it easier to shape later.
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Preheat Oven: Preheat your oven to 350°F (175°C). Position two oven racks in the centermost positions and line two baking sheets with parchment paper.
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Shape the Dough: Dust a clean work surface with flour. Divide the chilled dough into two portions and shape each into a log about 2 inches wide, 13 inches long, and 1 inch tall. Place the logs on the prepared baking sheets.
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First Bake: Bake for about 25 minutes until the logs are lightly golden. Rotate the pans halfway through baking for even color. Once done, remove them from the oven and place on cooling racks for about 15 minutes.
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Prepare Cinnamon Sugar: In a small bowl, mix the remaining tablespoon of sugar with ¼ teaspoon cinnamon.
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Slice the Logs: Once the logs have cooled, cut them diagonally into ¾-inch thick slices. You can do this directly on the baking sheets for convenience.
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Sugar Sprinkle and Second Bake: Flip the slices onto their sides and sprinkle half of the cinnamon sugar over them. Flip the cookies and repeat with the remaining sugar. Now, lower the oven temperature to 250°F (120°C) and bake until golden and crisp, around 40 to 45 minutes.
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Cool and Store: Let the mandel bread cool on the baking sheets on wire racks, then store in an airtight container at room temperature for up to two weeks. As they cool, they will get crunchier.
Tips & Tricks
- Chilling the dough is crucial. It helps when forming and slicing the logs.
- Experiment with different nuts or even add dried fruit for variety.
- If you prefer softer mandel bread, reduce the second baking time slightly.
Serving Suggestions & Pairings
Grandma Annie’s Chocolate Chip Mandel Bread is perfect for breakfast, an afternoon snack, or an after-dinner treat. Pair it with a steaming cup of coffee or a glass of cold milk. It’s also excellent for gifting; wrap it in decorative paper for a thoughtful homemade present.
Nutritional Information
Each slice of mandel bread (about 1 oz) contains approximately:
- Calories: 120-150
- Fat: 7g
- Carbohydrates: 15g
- Protein: 2g
- Dietary Fiber: 0.5g
This treat can be enjoyed in moderation as part of a balanced diet!
Storing Tips & Variations
Store the mandel bread in an airtight container at room temperature for up to two weeks. For longer storage, consider freezing the slices. To reheat, place them in a preheated oven for a few minutes until warmed through. Variations can include adding different extracts, experimenting with dried fruits, or substituting different types of chocolate.
Conclusion
I encourage you to try Grandma Annie’s Chocolate Chip Mandel Bread. It’s a delightfully comforting recipe that you can easily share with friends and family, providing a taste of nostalgia with every bite. Don’t forget to share your experience—baking is always better when enjoyed together!
FAQs
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Can I use oil instead of butter?
Yes, vegetable oil can be used for a slightly lighter texture. -
How do I know if the mandel bread is ready?
The bread should be lightly golden and firm to the touch before removing it from the oven. -
Can I add flavors to the dough?
Absolutely! You can try adding peanut butter or other extracts for a unique twist. -
What can I use instead of pecans?
Walnuts or slivered almonds work great and add a wonderful crunch! -
How should I store leftover mandel bread?
Keep it in an airtight container at room temperature or freeze it for longer freshness.
Chocolate Chip Mandel Bread
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of cinnamon, and nutmeg.
- In the bowl of an electric mixer, combine the melted butter and 1 cup of sugar. Add the vanilla and almond extract. Beat on medium speed until blended.
- Add the eggs, continuing to beat until the mixture is thickened and pale yellow, about 2 to 3 minutes.
- Gradually add the dry ingredients to the wet mixture while on low speed. Mix until just incorporated.
- Fold in the chocolate chips and chopped nuts, if using.
- Cover the bowl with plastic wrap and refrigerate to chill until firm, approximately 1 to 2 hours.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Dust a clean work surface with flour. Divide the chilled dough into two portions and shape each into a log about 2 inches wide, 13 inches long, and 1 inch tall.
- Bake for about 25 minutes until the logs are lightly golden, rotating the pans halfway through.
- Place the baked logs on cooling racks for about 15 minutes.
- In a small bowl, mix the remaining tablespoon of sugar with ¼ teaspoon cinnamon.
- Once cooled, cut the logs diagonally into ¾-inch thick slices.
- Flip the slices onto their sides and sprinkle half of the cinnamon sugar over them, flipping them to repeat with remaining sugar.
- Lower the oven temperature to 250°F (120°C) and bake until golden and crisp, around 40 to 45 minutes.
- Let the mandel bread cool on the baking sheets on wire racks.
- Store in an airtight container at room temperature for up to two weeks.
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