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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.

Lisë Stern
Recipe by Cooking Light April 2007

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

82 calories; calories from fat 33%; fat 3g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.5g; protein 2.2g; carbohydrates 12.1g; fiber 0.7g; cholesterol 18mg; iron 0.5mg; sodium 72mg; calcium 13mg.
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