Recipe courtesy of Amy Kritzer Becker
Recipe courtesy of Amy Kritzer Becker
Watch how to make this recipe.
Rainbow Sprinkle Chocolate Chip Mandel Bread
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- Level: Easy
- Total: 2 hr 50 min (includes chilling time)
- Active: 30 min
- Yield: about 40 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 103
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 37 mg
This recipe is a twist on my great Bubbe’s famous mandel bread! She normally made it with a marmalade filling and nuts, but I hope she would like my addition of rainbow sprinkles and chocolate chips. Mandel bread is slightly softer than a biscotti, and just as delicious with coffee. Traditionally it is twice baked, but my Bubbe always baked hers just once, so we could eat them sooner!
- Level: Easy
- Total: 2 hr 50 min (includes chilling time)
- Active: 30 min
- Yield: about 40 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 103
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 37 mg
Ingredients
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Directions
- In a large bowl, cream together the butter and sugar with a hand or stand mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and beat until combined. Add the sour cream and vanilla and beat until uniform, about 1 minute.
- In a separate large bowl, mix the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Add the sprinkles and mini chocolate chips and mix until just combined. Lightly flour your hands and divide the dough into 4 equal balls. Cover the balls with plastic wrap and refrigerate for at least 2 hours and up to overnight. You can also freeze the dough for up to 3 months.
- When ready to bake, position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Form each ball into a log 8 inches long by 2 inches wide by 1 inch tall and place 2 logs on each baking sheet a few inches apart (the cookies will spread a bit). Bake until the edges and bottoms are golden brown, 20 to 25 minutes. Cool on the baking sheets.
- Slice each log into 3/4- to 1-inch slices. The slices will harden more as they continue to cool.
Cook’s Note
Store leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
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