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.
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.