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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Place matzo meal in a blender; process 1 minute or until finely ground. Set aside.
2. Preheat oven to 300°.
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.
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.
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.
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