Mandelbrodt, which literally means almond (mandel) bread (brodt), is a twice-baked hard bread similar to Italian biscotti. This recipe for Pesach Mandelbrodt was concocted by my cousin in Minneapolis, an amazing kosher cook who annually hosts Passover Seders with at least 30 guests.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 3 eggs
- 3/4 cup oil
- 3/4 cup sugar
- 1 cup cake meal
- 1/2 cup potato starch
- 1 tsp. lemon juice
- 1 cup chopped almonds
- 3-4 oz chocolate bits or broken bittersweet chocolate bar
Preparation:
1. Combine eggs, oil and sugar and beat together.
2. Add cake meal and potato starch. Add lemon juice, almonds and chocolate bits. Mix together.
3. Refrigerate dough overnight.
4. Form into logs and place on greased cookie sheet.
5. Bake at 350 degrees Fahrenheit for 30 minutes.
6. Turn oven down to 300 degrees Fahrenheit and remove the logs from the oven.
7. Immediately after taking out of oven, slice on the diagonal and sprinkle with cinnamon and sugar. 8. Put the cookies back into the oven. Bake at 300 degrees Fahrenheit for 45 minutes longer.
2. Add cake meal and potato starch. Add lemon juice, almonds and chocolate bits. Mix together.
3. Refrigerate dough overnight.
4. Form into logs and place on greased cookie sheet.
5. Bake at 350 degrees Fahrenheit for 30 minutes.
6. Turn oven down to 300 degrees Fahrenheit and remove the logs from the oven.
7. Immediately after taking out of oven, slice on the diagonal and sprinkle with cinnamon and sugar. 8. Put the cookies back into the oven. Bake at 300 degrees Fahrenheit for 45 minutes longer.
