Gluten free mandelbrot is the most amazing Jewish cookie that tastes great with a hot cup of coffee or tea. They are a big household favorite treat here, full of flavor with lots of crunches.
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Mandelbrot are 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; 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 that I figured it out because it takes me back to being a kid every time I bite into one.
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 are cookies that are typically served by Jewish families during the Hanukkah season. But they are delicious all year round. They are very similar to a biscotti cookie, which is 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 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!
Ingredient Notes:
- 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 1 teaspoon.
- Butter - Use unsalted butter. To make this recipe dairy-free, substitute the butter for vegan butter.
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.
Recipe Step-By-Step Directions:
Step 1: Add your dry ingredients to a large mixing bowl. Whisk to blend the ingredients together.
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 your wet ingredients and mix the dough well in a smaller bowl. Pour the wet ingredients into the dry ingredients. 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.
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 ½-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.
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.
Tips and Recipe FAQ:
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.
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.
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. I would say mandelbrot is not quite as crunchy and hard as biscotti. Mandelbrot is baked with more butter, so they are not super hard. Both hold up well to being dunked in coffee or tea.
This mandelbrot will keep up to 4 days in an air-tight 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.
📖 Recipe
Gluten Free Mandelbrot
Ingredients
- 3 ¼ cups gluten free flour blend * see note
- 1 cup sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup butter melted
- 1 cup chocolate chips
- ½ 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition 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.
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Susan
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?
Sandi Gaertner
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.
Susan
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.
Sandi Gaertner
Hi Susan, I would recommend adding a little more butter or a little less gluten free flour. Please keep me posted.
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.
Barbara Epstein
Looking forward to making your recipes
Sandi Gaertner
Thank you so much, Barbara.