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.

How to Make It

Step 1

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

Step 2

Preheat oven to 300°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

EmpressChef's Review

April 12, 2009
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.