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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.

Cooking Light APRIL 2007

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 33%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 12.1g
  • Fiber: 0.7g
  • Cholesterol: 18mg
  • Iron: 0.5mg
  • Sodium: 72mg
  • Calcium: 13mg

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Mandelbrot recipe