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
How to Make It
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.
Highest compliment from guests -- It doesn't taste like it's for Passover. I do add chocolate chips (about 1/3 cup). Recipe doubles well. It is a little crumbly when you cut it for second baking. We use crumbs for topping yogurt.
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