Ina Garten Mandel Bread

I never expected mandel bread to win me over. The first few versions I tried were either too brittle or oddly bland—like biscotti’s quieter cousin, but without the charm. Then I gave this Ina-style variation a go: soft dough, just enough richness, and that cinnamon-sugar crust. Everything changed.

Here’s how I made it Ina-level: rich from the oil, crisp from the double bake, and loaded with texture without being overstuffed.

Why This Works So Well

The magic is in the mix: Ina’s not shy with the fat here (thank you, grapeseed oil), which gives the dough its signature tenderness before the second bake turns it crisp. Most mandel bread recipes either skimp on richness or overload the mix-ins. This one doesn’t do either.

And the cinnamon-sugar finish? It’s not just garnish—it caramelizes just enough to give each piece a sandy, golden crust.

My Ingredient Notes

• All-purpose flour – A solid base. I tried cake flour once (don’t), and it turned crumbly instead of crisp.
• Baking powder – Just enough lift to keep the logs from going dense.
• Salt – Essential for balance, even in sweet bakes.
• Golden raisins – Plumper and a little honeyed. They don’t get bitter in the oven like dark raisins can.
• Mini chocolate chips – I used Ghirardelli. Regular chips were too bulky and disrupted the slice.
• Walnuts – Toasted first, always. Otherwise, they taste raw and waxy.
• Eggs – Room temp, always. Cold eggs make the batter seize.
• Sugar – Half in the dough, half for the cinnamon topping. It’s not overly sweet, which is key.
• Vanilla extract – A full teaspoon. This is the soul of the flavor.
• Grapeseed oil – Neutral, clean, and gives the best crumb. Olive oil was too assertive; canola left an aftertaste.

Swaps That Actually Worked

• No grapeseed oil? Avocado oil worked beautifully. Light, neutral, and didn’t leave a film.
• For nut allergies – Skipped walnuts and doubled the raisins. Not as complex, but still good.
• Seasonal tweak – I’ve used dried cherries in place of raisins during winter. With a little orange zest? Very nice.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Dough cracked while shaping	Too dry or overmixed	Add 1 tsp water at a time until pliable
Slices crumbled	Cut too soon or too hot	Let the logs cool at least 15 minutes
Burnt bottoms	Thin pans or overcrowding	Use parchment and don’t crowd the pan

How to Make Ina Garten’s Mandel Bread

1. Preheat oven to 350°F. Line a sheet pan with parchment.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, whisk eggs, then add sugar, oil, and vanilla. Mix until glossy.
4. Fold the dry into the wet, then gently mix in raisins, chips, and nuts.
5. Turn the dough onto a floured surface. Divide in half and form two 14–16″ logs. Flatten slightly.
6. Bake 25–30 minutes until tops are firm and just golden. Cool 15 minutes on a rack.
7. Slice each log on the diagonal, about ½ inch thick. Toss slices gently in cinnamon-sugar.
8. Return slices cut-side down to baking sheets. Bake again for 10–15 minutes until crisp.
9. Cool completely. They’ll crisp more as they sit.

Notes From My Kitchen

• I always toast the nuts first—just 8 minutes at 350°F makes a difference.
• For clean cuts, I use a serrated bread knife and a gentle sawing motion. Don’t press.
• Don’t worry if the dough feels soft after the first bake—it firms up beautifully after the second.

Freezing & Reheating

• Room Temp: Airtight tin, 3–4 weeks.
• Freezer: Layer between wax paper in a bag, up to 3 months.
• To re-crisp: 5 minutes at 300°F does the trick. Skip the microwave—it softens too much.

Reader Qs Answered

Q: Can I skip the second bake?
A: Technically yes, but then you’re just making soft cookie logs. The second bake is the point—don’t skip it.

Q: Is this really Ina’s recipe?
A: It’s Ina style—classic, restrained, and practical. The mix of oil, raisins, and chocolate is very her.

Q: Can I halve the recipe?
A: Yes, and it still bakes evenly. Just use one log instead of two.

Try More Recipes:

• Ina Garten Cowboy Cookies
• Ina Garten Pineapple Upside Down Cake
• Ina Garten Pumpkin Bread