Overnight Nut Free Mondel Bread

mondel bread non passover
I love chocolate chip mondel bread both for Passover or any day! Unfortunately, this recipe you will need to save for after Passover but I do have a great Mondel Bread recipe for Passover here. I wanted to make a nut free mondel bread that would be good for breakfast or a snack. It’s also great for a holiday or family get together. Since it’s an overnight recipe, you can save time by doing it the night before. The mondel bread is crumby, crispy, sweet and really yummy. Mondel bread is traditionally made with almonds but since my little one is allergic to nuts, I left out all traces of nuts. I also prefer a nut free mondel bread myself. In my words, I would describe mondel bread as a Jewish biscotti. My kids love the mondel bread because it has a nice crunchy sweet taste.

Kid Friendly Tips: Have your child help “paint” the egg wash on the mondel bread. Your child can help with the mixing and measuring. Discuss the steps of making the recipe (there are lots of steps) and actions (e.g. mixing, measure, fold, melt, etc). Kids can help by molding the dough into logs with the plastic wrap. Work on following directions, expanding vocabulary, describing, shapes, and much more. Have fun and make this recipe a tradition.

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3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon

3/4 cup of unsalted butter melted
1 cup plus 2 tablespoons sugar
3 large eggs
2 teaspoons vanilla extract
1 cup of semi sweet chocolate chips

2 tablespoons cinnamon-sugar (combine 2 tablespoons sugar with 3/4 teaspoon cinnamon)
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1. In a bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
2. In a separate bowl mix the melted butter, sugar, eggs, and vanilla. Beat until creamy and a light yellow. Add the dry ingredients and mix until moistened. Fold in chocolate chips.

3. Using plastic wrap mold the dough into two separate logs. Place in fridge overnight or at least 8 hours.

4. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

5. Unwrap logs and place on baking sheet. Brush egg wash on top of logs. Sprinkle with cinnamon sugar.

6. Bake for 25-30 minutes, or until lightly golden.

7. Take the mondel bread out of the oven and reduce temperature to 250 degrees.

8. Let the logs cool for about 10 minutes and slice into 1 inch slices (or thicker if you like).  Place the cookies on their side and put them back in the oven for about 5 minutes and then flip and let toast on other side for about 5 minutes.

9. Take out and let cool on a cooling rack.  Great dunked in milk or coffee!

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Comments

  1. mona ives says:

    Your new website is awesome! I love how the information is organized, the fantastic photos, as well as the book and author discussions. I particularly look forward to biting into your delicious mondel bread!

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