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Yield 2 dozen cookies (serving size: 1 cookie)
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.


  • 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

Nutrition 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

How to Make It

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

  2. Preheat oven to 300°.

  3. 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.

  4. 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.

  5. 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.