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Mandelbread

Like biscotti in shape, this is a crunchy and tasty cookie. Appeals to both adults and kids.

Recipe makes two 15x4-inch Loaves

  • 2 ¾ cup matzo cake meal
  • ¼ to ½ teaspoon salt
  • ¾ cup potato starch
  • ¾ teaspoon ground cinnamon
  • 2 cups sugar
  • ½ cup (1 stick) pareve margarine (or butter)
  • 6 eggs
  • 4-6 ounces semisweet or bittersweet chocolate, broken into small pieces (or use Passover chocolate chips)
  • 1 cup coarsely cup nuts (any brand)
  1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine cake meal, salt, potato starch and cinnamon. Mix well and set bowl aside.
  3. In a stand mixer bowl with paddle attachment, cream together the sugar and margarine on medium speed until light and fluffy. Beat in the eggs one at a time, beating well after each egg is added. Reduce speed to low and add blended dry ingredients. Stir in nuts and chocolate (by hand).
  4. Divide dough in half. On the baking sheet, form each into a long loaf (about 2 inches wide). Place in oven and bake for 45-50 minutes, until firm. Remove to a cooling rack, and let loaves sit on the baking sheet until completely cool. When cooled, use a serrated knife to cut the loaves into ¼ inch slices.