Easy Cookies for Passover with a Twist: Mandel Bread with Chocolate Chips
March 21, 2010
Mandel Bread, or mandelbrot, is a crisp cookie that is similar in texture to biscotti. Since flour cannot be used during Passover, this recipe is made with matzo cake meal and potato starch (both can be found with the Passover section in your grocery). Mandel Bread with Chocolate Chips is really easy to prepare and always a family favorite on Passover. It’s great as a light dessert or even breakfast, dipped in coffee.
Passover Mandel Bread with Chocolate Chips
11/2 cups sugar, divided
1/2 cup vegetable oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 tablespoon ground cinnamon (optional)
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips. Pour batter into 2 greased 9- x 5-inch loafpans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.
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