Mandelbrot is a traditional Jewish cookie; its name is German for "almond bread." Like Italian biscotti, it is twice baked--first as a loaf, then sliced and toasted--though mandelbrot typically has much more oil than biscotti. These cookies include an unexpected Passover ingredient: baking soda. Although it is a leavening, baking soda is kosher for Passover, and it helps give mandelbrot its flavor and crunch.


2 dozen cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Caloriesfromfat 33 %
Fat 3 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 2.2 g
Carbohydrate 12.1 g
Fiber 0.7 g
Cholesterol 18 mg
Iron 0.5 mg
Sodium 72 mg
Calcium 13 mg


1 3/4 cups matzo meal
2 large eggs
1 large egg white
3/4 cup sugar
1 tablespoon olive oil
2 teaspoons kosher for Passover vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup coarsely chopped almonds, toasted


Place matzo meal in a blender; process 1 minute or until finely ground. Set aside.

Preheat oven to 300°.

Combine eggs and egg white in a large bowl; beat with a mixer at medium speed 1 minute. Add sugar; beat 3 minutes or until very well combined. Beat in oil and vanilla. Combine ground matzo meal, baking soda, and salt. Add matzo mixture to egg mixture; beat on medium speed until blended. Add almonds; beat at low speed until combined. Let stand 3 minutes.

Shape dough into 2 (6 x 2 x 1-inch) rolls on a baking sheet lined with parchment paper (dough will be sticky). Bake at 300° for 25 minutes or until rolls are golden. Cool on baking sheet 10 minutes.

Cut each roll diagonally into 12 (1/2-inch-thick) slices. Stand slices upright on a baking sheet. Bake at 300° for 20 minutes. Cool completely on a wire rack; store in an airtight container.