Gluten free mandelbrot are the most amazing Jewish cookies that taste great with a hot cup of coffee or tea. Full of flavor with lots of crunch they are a big a household favorite treat here.
Serve these gluten free mandel bread at family get-togethers or anytime you are looking for a delicious cookie. If you love cookies as much as we do, you are going to want to try all of my delicious gluten free cookie recipes.
Rich cookies with a lightly crispy exterior and a softer interior, they are the perfect dessert. It's impossible not to devour every crumb of these unique cookies.
Growing up, my grandma would make mandelbrot cookies. I remember munching on them, and they became something I just expected to have when we visited. My Grandma also made incredible blintz's that I converted to gluten free in this Gluten Free Cheese Blintz recipe.
My grandma's recipe had regular flour, and I knew I wanted to find a way to adapt this cookie recipe to gluten free.
While it did take a couple of tries, I finally mastered them and wanted to take a minute to share it with you. I'm beyond happy that I figured it out because it takes me back to being a kid again every time I bite into one.
What are mandelbrot cookies?
Mandelbrot is cookies that are typically served by Jewish families during the Hanukkah season. But they are really delicious all year round. They are very similar to a biscotti cookie, which is Italian.
Top Tip:
The dough for the mandelbrot cookies will have to chill in the refrigerator for a minimum of 2 hours before baking. So, you can work on another project in the meantime! Trust me, they are worth every second.
This is partly because it helps gluten free dough not be so grainy, and partly because it helps the dough hold up better when sliced for baking.
If you love coffee, tea, or hot chocolate, I recommend dipping the mandelbrot cookies in it! You won't regret it, I promise! I wanted to remind you that I have a beneficial guide you might appreciate for gluten free baking too.
If you want to try another fun gluten free Jewish cookie recipe, give this easy gluten free Hamantaschen recipe a try!
If you are new to gluten free, take a look at my Gluten Free Pantry Essentials and Equipment Recommendations when you get a chance. I walk you through the gluten free ingredients, what works best, etc.
If you love these cookies, check out some of my other tasty gluten free cookie recipes
- These Gluten Free Snickerdoodle Cookies are one of the most popular cookies on the blog.
- Who knew these Old Fashioned Gluten Free Molasses Cookies would be such a hit. They are full of delicious molasses flavor!
- Grab a cookie cutter and cut out some great shapes to make these Gluten Free Swiss Brunsli Cookies.
- These Gluten Free Butter Pecan Cookie are full of buttery pecan flavors!
Instructions:
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Add all of your dry ingredients to a bowl. Whisk to blend the ingredients together.
In a smaller bowl, add your wet ingredients and mix it well. Pour the wet ingredients into the dry ingredients. Mix well.
Line a baking sheet with wax paper and form wide logs with the cookie batter. Add a piece of plastic wrap on top and refrigerate for 2 hours.
Note, you can also wrap each log individually with plastic wrap if you prefer.
Remove the chilled dough from the refrigerator and place onto a parchment paper-lined cookie sheet.
Bake at 350 degrees F for 10 minutes. This is the first baking.
Remove the mandelbrot from the oven and slice each log into 1/2 inch thick slices. Turn each slice onto its side and bake for 8 minutes. Take the cookies out of the oven and flip the cookies over to bake the other side. Bake an additional 8-10 minutes until the cookies are hard.
Remove from the oven and cool on a cooling rack. Your cookies should be crunchy.
Mix-ins:
You can put all sorts of different ingredients in these mandelbrot cookies. Here are a few ideas:
- Heath Toffee Chips
- Cinnamon and sugar
- Chopped nuts
- Cranberries
- Raisins
- Shredded coconut
The most essential ingredient in mandelbrot is almonds. It's what gives the cookie it's notable flavor and texture.
What is the difference between mandelbrot and biscotti?
These two cookies are very similar. I would say mandelbrot is not quite as crunchy and hard as biscotti. Mandelbrot are baked with more butter, so they are not super hard. Both hold up well to being dunked in coffee or tea.
If you want to compare, this gluten free pumpkin biscotti recipe is one of my best biscotti recipes.
How do you store them?
Allow the cookies to cool down all the way after they are baked completely. Then place them in an airtight container.
You don't want them to be kept near any moisture because this will cause them to go bad. They will last 1-2 weeks if they are correctly stored.
Can you freeze mandelbrot?
Yes, you can freeze gluten free mandelbrot. Make sure they have cooled all the way, then place them in a freezer bag or container.
They will last around 3 months in the freezer. To serve, just take them out and let them thaw for a little bit then enjoy.
More gluten free Jewish:
- If you are looking for one of the most traditional Jewish foods, my homemade gluten free matzo ball soup recipe can't be beaten.
- This gluten free date nut cake is delicious for dessert or brunch.
- These gluten free sufganiyot (aka fried jelly donuts) are hugely popular, especially around Hanukkah.
- Lastly, these gluten free latkes are a family favorite. I include both a fried and air fried version of this classic recipe.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Mandelbrot
Ingredients
- 3 1/4 cups gluten free flour blend * see note
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup butter melted
- 1 cup chocolate chips
- 1/2 cup chopped almonds
Instructions
- In a bowl, add your dry ingredients and mix well.
- Add your wet ingredients to a smaller bowl and mix.
- Pour the wet ingredients into the dry ingredients and mix well.
- Make several big dough logs and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat your oven to 350º F.
- Remove the dough logs from the refrigerator.
- Line a cookie sheet with parchment paper.
- Bake the dough logs for 10 minutes.
- Remove from the oven and slice the logs into cookies.
- Turn each cookie to its side and bake 8 minutes.
- Remove from the oven and flip each cookie to bake the other side.
- Take the mandelbrot out of the oven and cool on a cooling rack. The cookies should be crunchy.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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Jill
I've been GF (Celiac) for 14 years and in that time have always sought replacement recipes for the traditional Jewish recipes I grew up with. I finally found a mandel bread recipe that worked. They're delicious! I cooked them about 12 minutes on each side. Great recipe!
Sandi Gaertner
I am so glad you enjoyed the mandelbrot Jill.
Julie
Should the butter be melted and cooled?
Have you tried it with oil (coconut, avocado) instead of the butter?
My grandmother made mandelbrot and rolled them in cinnamon sugar after slicing - gives them a special crunch and flavor that mixes great with the chocolate and almonds! Thank you for re-creating this classic!
Sandi Gaertner
Hi Julie, I am so glad this recipe brings back fond memories. I love your tip of how she rolled them in cinnamon sugar. I have tried this recipe with vegan butter, but I haven't tried it with oil yet. I did melt the butter for this recipe and added it to the wet ingredients. Don't make the butter too hot.
Sarah
How long do you bake them on the other side? 8 minutes as well?
Sandi Gaertner
Hi Sarah, yes, 8 minutes on both sides to get them crisp. Thank you.
Sophie Johnson
This recipe is perfect for me because some of my kids have celiacs disease, but they love trying new recipes! This was so good for gluten free desserts!
Sandi Gaertner
I am so glad Sophie. Thank you so much.