The World’s Best Passover Chocolate Chip Mandel Bread

The World’s Best Passover Chocolate Chip Mandel Bread

Adapted from St. Louis West County Journal
Makes 36 -40 slices
Author Wendy Sondov


  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 6 large eggs
  • 2 ¾ cups matzo cake meal
  • ½ teaspoon salt
  • ¾ cup potato starch
  • 2 cups semi-sweet chocolate chips I use Whole Foods’ Fair Trade 365 brand
  • 1-2 tablespoons cinnamon sugar


  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together cake meal, salt, and potato starch. Set aside.
  3. In the bowl of an electric mixer, cream together the sugar and butter.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Gradually add the cake meal mixture. Mix until combined.
  6. Stir in the chocolate chips.
  7. Wet hands minimally and form the dough into 4 loaves on the prepared baking sheet. Each loaf should be about 2” wide. Sprinkle with cinnamon sugar.
  8. Bake for 35-40 minutes or until just turning golden brown.
  9. Remove from oven and cut on baking sheet while still warm, into 1/2” – ¾” slices.
  10. Use a spatula to move mandel bread to a wire rack to cool completely.
  11. Store in an airtight container at room temperature for at least 7 days.

Packing Tips

Wrap 3-4 slices of mandel bread, cut sides together, in plastic wrap. Place wrapped bundles snugly in a plastic storage container or freezer weight ziplock bag.