Ina Garten Mandel Bread is made with all-purpose flour, golden raisins, mini chocolate chips, walnuts, eggs, sugar, vanilla extract, and grapeseed oil. This crunchy and flavorful Barefoot Contessa Mandel Bread recipe takes about 1 hour 20 minutes to prepare and can serve up to 24 people.
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? Why You’ll Love This Mandel Bread Recipe:
- Versatility: Customize with your favorite mix-ins like golden raisins, chocolate chips, and walnuts.
- Simple Ingredients: Basic pantry staples combine to create a delicious treat.
- Easy Preparation: With straightforward steps, even novice bakers can achieve great results.
- Crunchy Texture: Twice-baked for a satisfyingly crisp bite, perfect for dunking in coffee or tea.
❓ What Is Ina Garten’s Mandel Bread Recipe?
Ina Garten’s Mandel Bread Recipe combines flour, baking powder, salt, eggs, sugar, vanilla, oil, golden raisins, mini chocolate chips, and walnuts, baked twice and finished with cinnamon sugar for a crunchy delight.
? Ina Garten Mandel Bread Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- About 1 cup of golden raisins, mini chocolate chips, and walnuts or a combination of the three
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup grapeseed or other neutral oil
- 1/2 cup sugar mixed with 1 teaspoon cinnamon for finishing
? How To Make Ina Garten Mandel Bread
- Preheat the oven to 350°F and place a rack on the middle level.
- Whisk together the flour, baking soda, and salt in a mixing bowl.
- Mix the eggs thoroughly in a separate bowl using a whisk. Blend in the sugar with a whisk. Stir in the oil and extract.
- Toss the flour mixture into the egg mixture and stir until the flour is well incorporated. Mix in the chocolate chips, raisins, and nuts.
- Combine the dough on a lightly floured surface. Split the dough in half and stretch out each half into a log that is 14 to 18 inches longer than your pan.
- Flatten each log a little before placing it on the pan. Bake for 25 to 30 minutes, or until the top is hard and the dough has risen. Place the logs on the racks and pans to cool.
- In the upper and bottom thirds of the oven, reset the racks. Cut the baked logs diagonally, around every half inch, with a sharp serrated knife.
- In a shallow dish, toss the cut biscuits in the cinnamon-sugar mixture. Bake the biscotti for another 10 to 15 minutes, or until dry and crisp, with the cut side down.
- Keep cooled cookies in an airtight plastic or tin container between parchment or wax paper sheets.
? Recipe Tips
- Ensure thorough mixing of wet and dry ingredients for a uniform dough.
- Use a serrated knife for clean cuts when slicing the baked logs.
- Adjust baking time for desired crunchiness; longer for a crisper texture.
? What To Serve With Mandel Bread?
Serve Mandel Bread with a cup of hot coffee or tea or enjoy alongside a scoop of vanilla ice cream, a dollop of whipped cream, and a bowl of fresh fruit salad.
? How To Store Leftovers Mandel Bread?
- At Room Temperature: Preserve leftover Mandel bread in a sealed container for up to 4 weeks.
- In The Fridge: Keep leftover Mandel bread in a suitable bag for up to 2 weeks.
- In The Freezer: Freeze leftover Mandel bread in freezer bags for up to 3 months.
? How To Reheat Leftovers Mandel Bread?
- Oven: Assemble leftover Mandel bread on a baking sheet and warm at 350°F for 3 to 5 minutes until crisp.
- Microwave: Heat leftover Mandel bread on a microwave-safe plate for 10-15 seconds until warm.
FAQs
What’s the difference between biscotti and mandel bread?
Mandel bread typically contains more fat than biscotti, resulting in a richer texture, while both are twice-baked, crunchy treats.
Why does my Mandel bread crack when baking?
Your Mandel bread may crack when baking due to uneven dough thickness or excessive heat, causing the surface to dry too quickly.
How crunchy should Mandel bread be?
Mandel bread should be crunchy but not overly hard, with a texture similar to traditional biscotti, perfect for dipping.
Why do my Mandel breadcrumble when I cut them?
Your Mandel bread may crumble when sliced if it’s slightly overcooked during the initial baking stage.
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Ina Garten Mandel Bread Nutrition Facts
Amount Per Serving
- Calories 250
- Total Fat 13g
- Saturated Fat 5g
- Cholesterol 40mg
- Sodium 105mg
- Potassium 80mg
- Total Carbohydrate 32g
- Dietary Fiber 2g
- Sugar 12g
- Protein 5g
Ina Garten Mandel Bread
Description
Ina Garten Mandel Bread is made with all-purpose flour, golden raisins, mini chocolate chips, walnuts, eggs, sugar, vanilla extract, and grapeseed oil. This crunchy and flavorful Barefoot Contessa Mandel Bread Recipe takes about 1 hour 20 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat the oven to 350°F and place a rack on the middle level.
- Whisk together the flour, baking soda, and salt in a mixing bowl.
- Mix the eggs thoroughly in a separate bowl using a whisk. Blend in the sugar with a whisk. Stir in the oil and extract.
- Toss the flour mixture into the egg mixture and stir until the flour is well incorporated. Mix in the chocolate chips, raisins, and nuts.
- Combine the dough on a lightly floured surface. Split the dough in half and stretch out each half into a log that is 14 to 18 inches longer than your pan.
- Flatten each log a little before placing it on the pan. Bake for 25 to 30 minutes, or until the top is hard and the dough has risen. Place the logs on the racks and pans to cool.
- In the upper and bottom thirds of the oven, reset the racks. Cut the baked logs diagonally, around every half inch, with a sharp serrated knife.
- In a shallow dish, toss the cut biscuits in the cinnamon-sugar mixture. Bake the biscotti for another 10 to 15 minutes, or until dry and crisp, with the cut side down.
Notes
- Ensure thorough mixing of wet and dry ingredients for a uniform dough.
Use a serrated knife for clean cuts when slicing the baked logs.
Adjust baking time for desired crunchiness; longer for a crisper texture.