guys, i know passover cooking and baking is not for the weak. it is the holiday that comes with rules with the meal preparation. the recipes quickly can feel repetitive and not as delicious and exciting as the usual suspects we have on holidays.
today i am sharing my go-to dessert for passover almost every year but also the months in between. and that in and of itself just shows you how special and delicious this recipe is if we want to eat it outside of passover!
and even if you don’t observe passover but just want having something sweet on hand that is not overly complicated and truly hits the spot - maybe you’ll also try some of my mama’s mandel bread! i took her original recipe and put my own spin on it (coconut sugar instead, i use gluten-free flours and no canola oil) with this recipeand then made the almond flour version a couple of years ago.
silicone baking mats: these are one of those things i use all the time. they’re perfect for baking, roasting or anything that would normally stick to a pan. plus they’re reusable which makes cleanup easier and saves you from constantly reaching for parchment paper.
stainless steel pans:having a solid set of stainless pans in the kitchen is such a game changer. they’re durable, heat evenly and work for everything from sautéing veggies to cooking proteins. i love having pans like this that you can rely on for pretty much any recipe.
epicurean cutting board: this is hands down one of my favorites and my kids love it too 😂 it’s super durable, easy to clean and just one of those kitchen staples you end up using every single day. a good cutting board really does make prep feel easier.
hand mixer: a hand mixer is one of those tools that makes baking so much faster and easier. perfect for mixing batters, cookie dough or anything that needs a little extra help without pulling out a big mixer.
prep bowls:a good set of bowls is something i use constantly. they’re perfect for prepping ingredients, mixing, storing leftovers or just keeping everything organized while you cook. one of those simple kitchen essentials that makes a big difference.
P.S. for all my kitchen favorites and everyday must-haves, head to my storefront onamazon HERE and shopmy HERE.
this is one of those recipes that just makes sense for passover. it’s made with almond flour and other simple ingredients and gives you that classic mandel bread texture with crisp edges and a soft center.
the chocolate chips add just enough sweetness to make it feel like a treat without being too much and it’s the kind of bake you can leave out, slice whenever and share with whoever’s around 🙌
it works for:
something sweet after seder
an easy dessert to bring to someone’s house
a midweek coffee break moment
having something homemade ready without baking every day
the dessert stash you want in your freezer after a long a$$ day
it’s easy, reliable and just one of those recipes you’ll be glad you made.
tips and tricks
slice the loaf before the second bake: this is what gives mandel bread those crisp edges while keeping the inside soft and just set.
don’t skip the second bake step: it might seem small but this is what creates that classic mandel bread texture.
use fine almond flour: a blanched almond flour gives you the best texture so it’s not too dense or crumbly. and don’t skip the tapioca flour! it is needed for consistency and so the cookies don’t fall apart.
space the slices out on the pan: this helps them crisp up evenly during the second bake instead of steaming.
store in a container on the counter or fridge: it holds up well and is easy to grab whenever you want a quick sweet bite.
almond flour mandel bread (passover friendly!)
serves: 24 cookies | prep time: 5 minutes | cook time: 55 mins
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Love this! Happy Passover. Enjoy the time with your sweet family and thank you for sharing!❤️