Gluten-free Mandelbrot is a crunchy cookie that is a cross between a cookie and a biscotti. It tastes great dipped in milk or with coffee. They are a big household favorite here, full of flavor and lots of crunch. I share a dairy-free version and lots of fun mix-in ideas!
This post may contain affiliate links. Please read our Disclosure Policy.
Mandelbrot is a Jewish cookie with a lightly crispy exterior and a softer interior. It’s the perfect dessert, and 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; they became something I expected to have when we visited. My Grandma also made incredible blintz 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 them with you. I’m beyond happy I figured it out because it takes me back to being a kid every time I bite into one.
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!”
jill, blog comment
Allergen Information:
These homemade mandelbrot cookies are gluten-free, oat-free, soy-free, and nut-free (omit the almonds). They can also be made dairy-free using plant-based butter and dairy-free chips like Enjoy Life.
Serve these gluten free Mandel bread at family get-togethers, or anytime you want a delicious cookie. If you love cookies as much as we do, you will want to try all my delicious gluten free cookie recipes.
What Are Mandelbrot Cookies?
Mandelbrot cookies are typically served by Jewish families during the Hanukkah season, but they are delicious all year round. They are very similar to biscotti cookies, which are Italian.
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! 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!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum – Many gluten free flour blends do not contain this ingredient. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Baking Powder – Use aluminum-free baking powder.
- Butter – Use unsalted butter.
- Eggs – Use size large.
- Vanilla- Use pure vanilla extract and not imitation vanilla.
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.
Step-By-Step Photos and Directions:
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 1: Add your dry ingredients to a large
I recommend using the spoon or leveling method to measure your gluten-free flour. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Add the wet ingredients and mix the dough well in a smaller bowl. Pour the wet ingredients into the dry ingredients and mix well.
Step 3: 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. You can also wrap each log individually with plastic wrap if you prefer.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Remove the chilled dough from the refrigerator and place it onto a parchment paper-lined cookie sheet.
Step 5: Bake at 350º F for 10 minutes. This is my first baking.
Step 6: 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. If you love this recipe, try my Gluten Free Rugelach Cookies.
Try these mix-in ideas!
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 its notable flavor and texture.
If you want to compare, this gluten free pumpkin biscotti recipe is one of my best biscotti recipes.
Frequently Asked Questions:
The dough for the mandelbrot cookies will have to chill in the refrigerator for at least 2 hours before baking. So, you can work on another project in the meantime! Trust me; they are worth every second.
After they are baked completely, allow the cookies to cool completely. Then, please place them in an airtight container. You don’t want them kept near any moisture, as this will cause them to go bad. If they are correctly stored, they will last 1-2 weeks.
Yes, you can freeze gluten free mandelbrot. Ensure 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, take them out and let them thaw for a little bit, then enjoy.
These two cookies are very similar. Mandelbrot is not quite as crunchy and hard as biscotti. It is baked with more butter, so it is not super hard. Both hold up well to being dunked in coffee or tea.
This Mandelbrot will keep for up to 4 days in an airtight container or up to 4 months in the freezer.
More Gluten Free Jewish Recipes:
- 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.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Mandelbrot
Ingredients
Equipment
Method
- In a large mixing bowl, add 3 1/4 cups gluten free flour blend, 1 cup cane sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Use a wire whisk to blend.
- Add 3 large eggs, 1 teaspoon pure vanilla extract, partially melted 1 cup unsalted butter to a smaller bowl.
- Pour the wet ingredients into the dry ingredients, add 1 cup chocolate chips and 1/2 cup chopped almonds. 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 each side.
- 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.
Nutrition
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 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
These turned out wonderfully, but 10 minutes was not enough baking time. I had to bake them for 18 minutes. They taste amazing!
Hi Linda, the directions were to bake for 10 minutes, then slice and bake for 8 minutes on each side. I hope this helps.
I made this recipe one time. It is crunchy which I like but I also found it a bit dry. Is there anything I can do to change this the next time?
Hi Susan, you didn’t mention the gluten free flour blend you used. Some are starchier than others. I would use 1/4 cup less of the flour you have and see if those are less dry.
I’m not sure if my last reply went through or not. So I’m going to send it again. I use Bob’s red Mill one to one flour . I can try using Les as you stated above. Is there anything else that you would recommend. Thanks.
Hi Susan, I would recommend adding a little more butter or a little less gluten free flour. Please keep me posted.
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!
I am so glad you enjoyed the mandelbrot Jill.
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!
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.
How long do you bake them on the other side? 8 minutes as well?
Hi Sarah, yes, 8 minutes on both sides to get them crisp. Thank you.
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!
I am so glad Sophie. Thank you so much.
Looking forward to making your recipes
Thank you so much, Barbara.