Passover Mandelbrot Recipes

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PASSOVER MANDELBREAD

Delicious mandelbread/biscotti that come out crispy and sweet every time. Great for Passover, but do not taste like a Passover recipe.

Provided by rs18

Categories     Desserts     Cookies     Biscotti Recipes

Time 1h35m

Yield 18

Number Of Ingredients 8



Passover Mandelbread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Stir matzo cake meal, sugar, potato starch, eggs, chocolate chips, walnuts, and lemon juice together to make a dough.
  • Divide the dough into thirds. Shape each piece of dough into a log and place on the prepared baking sheet.
  • Bake in the preheated oven until browned, about 30 minutes.
  • Remove logs from oven and cut into slices.
  • Arrange the slices on the baking sheet; sprinkle with cinnamon sugar.
  • Return to oven and bake until the mandelbread are browned and crisp, about 10 more minutes. Turn the mandelbread after 5 minutes to crisp both sides.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 23.8 g, Cholesterol 31 mg, Fat 2.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 12.6 mg, Sugar 12.7 g

1 ½ cups matzo cake meal
1 cup white sugar
¾ cup potato starch
3 eggs
¼ cup chocolate chips, or to taste
¼ cup chopped walnuts, or to taste
2 tablespoons lemon juice
2 teaspoons cinnamon sugar, or to taste

AUTHENTIC MANDELBROT

I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.

Provided by Laura Walters

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h

Yield 12

Number Of Ingredients 12



Authentic Mandelbrot image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
  • Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
  • Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
  • Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
  • Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 36 g, Cholesterol 47.6 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 153.1 mg, Sugar 17.9 g

1 cup whole almonds
½ cup butter
½ cup white sugar
½ cup firmly packed light brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt

PASSOVER CHOCO-NUT MANDEL BREAD

This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.

Provided by springfield70

Categories     Desserts

Time 1h

Yield 24

Number Of Ingredients 9



Passover Choco-Nut Mandel Bread image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
  • In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
  • Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
  • Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 38.3 g, Cholesterol 66.8 mg, Fat 14.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.8 g, Sodium 69.3 mg, Sugar 20.9 g

2 cups white sugar
1 cup unsalted butter, softened
6 eggs
2 ¾ cups matzo cake meal
½ teaspoon salt
¾ cup potato starch
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon cinnamon sugar

PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)

Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts.

Provided by AniSarit

Categories     Dessert

Time 1h15m

Yield 36-48 items, 20 serving(s)

Number Of Ingredients 10



Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a large cookie sheet.
  • In a large bowl, cream together the 2 cups sugar and margarine until smooth.
  • Beat in eggs one at a time, mixing well after each one.
  • Combine the cake meal, potato starch and salt; stir into the creamed mixture.
  • Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
  • Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.
  • Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
  • Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.
  • Slice into 1/2 inch slices.
  • Sprinkle with remaining cinnamon sugar and lay pieces on sides.
  • Bake for about 5-10 minutes on each side.
  • IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
  • Cool completely.

Nutrition Facts : Calories 243.4, Fat 10.4, SaturatedFat 3.8, Cholesterol 63.5, Sodium 84.5, Carbohydrate 37.5, Fiber 1.9, Sugar 30.5, Protein 3.9

2 cups white sugar
1 cup dairy-free margarine (I use smart balance light to improve nutritionals)
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup walnuts, chopped
2 cups semi-sweet chocolate chips
4 teaspoons white sugar
2 teaspoons ground cinnamon

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