Chocolate Chunk Mandel Bread

Name: Chocolate Chunk Mandel Bread
Total time: 75 min
Ingredients: 3 1/4 cups unbleached all-purpose flour (about 13 7/8 ounces); 1 cup almond flour (about 3 1/2 ounces); 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 3 large eggs; 1 cup vegetable oil; 1/4 cup firmly packed light brown sugar; 1 1/2 cups granulated sugar, divided; 4 teaspoons ground cinnamon, divided; 1/4 cup fresh orange juice; 2 teaspoons vanilla extract; 8 ounces bittersweet baking chocolate, coarsely chopped (about 1 1/2 cups)

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Softer and less crunchy than a classic biscotti-style cookie, mandel bread gets its texture from pockets of melted coarsely chopped chocolate studded throughout the slices. To slice, use a long serrated knife; wipe off the knife between slices to prevent chocolate from smearing.

By Mollie Kabo

Updated on December 1, 2019

Chocolate Chunk Mandel Bread — Photo: Justin Walker

Active Time:

30 mins

Total Time:

1 hrs 15 mins

Yield:

28

Ingredients

3 1/4 cups unbleached all-purpose flour (about 13 7/8 ounces)
1 cup almond flour (about 3 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 large eggs
1 cup vegetable oil
1/4 cup firmly packed light brown sugar
1 1/2 cups granulated sugar, divided
4 teaspoons ground cinnamon, divided
1/4 cup fresh orange juice
2 teaspoons vanilla extract
8 ounces bittersweet baking chocolate, coarsely chopped (about 1 1/2 cups)

Directions

Preheat oven to 350°F. Stir together unbleached all-purpose flour, almond flour, baking powder, and salt in a medium bowl; set aside. Place eggs, oil, brown sugar, 1 cup granulated sugar, and 1 tablespoon cinnamon in bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat on medium speed until combined, about 2 minutes. Stir in orange juice and vanilla extract.
With mixer running on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate. (At this point, the dough should be stiff enough to loosely shape—not as stiff as cookie dough, but not as loose as cake batter.) Spoon dough out at a diagonal (corner to corner) onto a parchment paper–lined rimmed baking sheet. Using wet hands, shape dough into a 14- x 7-inch loaf. (Loaf will spread considerably while baking; center on baking sheet as much as possible.)
Bake in preheated oven until loaf is lightly browned and set, 24 to 26 minutes. Let loaf cool on baking sheet 5 minutes. Using a serrated knife, cut loaf crosswise into 1/2-inch-thick slices. Transfer slices, cut sides down, to 2 parchment paper–lined baking sheets. Bake slices at 350°F until golden brown, 12 to 14 minutes.
Stir together remaining 1/2 cup sugar and remaining 1 teaspoon cinnamon. Sprinkle about 1/4 teaspoon cinnamon-sugar over each hot mandel bread slice. Transfer slices to a wire rack, and let cool completely, about 1 hour.

Make Ahead

Mandel bread can be stored in an airtight container up to 5 days.