A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.

EatingWell Test Kitchen


Recipe Summary

1 hr 20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Position rack in center of oven; preheat to 350 degrees F. Coat 2 large baking sheets with cooking spray or line with parchment paper.

  • Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl. In another large bowl, whisk eggs and 1 cup sugar until combined. Add oil and vanilla; whisk to combine. Stir in the dry ingredients and walnuts with a spoon until just combined.

  • Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. ("Don't potchke the dough.")

  • Bake until lightly browned on the edges and beginning to firm, 20 to 30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on.) Slice each log into 1/2-inch-thick cookies; divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.

  • Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.


Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

Nutrition Facts

105 calories; protein 1.9g 4% DV; carbohydrates 12.9g 4% DV; exchange other carbs 1; dietary fiber 0.9g 4% DV; sugars 5.5g; fat 5.2g 8% DV; saturated fat 0.5g 3% DV; cholesterol 13.9mg 5% DV; vitamin a iu 21IU; vitamin cmg; folate 4.6mcg 1% DV; calcium 8.7mg 1% DV; iron 0.3mg 2% DV; magnesium 5.1mg 2% DV; potassium 22.2mg 1% DV; sodium 39.5mg 2% DV; thiaminmg 2% DV; added sugar 5g.

Reviews (1)

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Rating: 4 stars
This is my favorite holiday cookie! I've made this recipe since it first printed in Eating Well and then every year have looked it up online. It takes a little time but the compliments always outweigh the effort. I like that the cookies are sophisticated and aren't too sweet so can be eaten as a breakfast pastry. (I've even had a Jewish grandmother compliment this cookie as well!) Read More