Passover Biscotti Aka Mock Mandel Bread Food

MANDEL BREAD (PESACH BISCOTTI)

Steps:

• Beat eggs well. Add sugar gradually. Add other ingredients , beating constantly to blend well.
• Divide into five portions and form into logs. Place logs on a greased baking sheet.
• Bake at 350 for 30 minutes until golden. While hot, cut into slices and return to oven for another 10 minutes.

PASSOVER CHOCO-NUT MANDEL BREAD

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.

PASSOVER BISCOTTI (AKA MOCK MANDEL BREAD)

Steps:

• Cream together sugar and margarine.
• Add eggs, one at a time, beating throughout.
• Mix together cake meal and potato starch (or don't bother), and add to wet stuff. Mix well.
• Mix in nuts and chips.
• Form 2 loaves (about 3" x 16") on cookie sheet (I line mine with parchment paper for ease of removal).
• Sprinkle with cinnamon sugar.
• Bake at 350F for 35-40 minutes.
• Remove from oven and slice horizontally, cutting about 3/4 of the way through the loaf.
• Return to oven for 5 minutes.

PASSOVER MANDEL BREAD

Steps:

• 1. In a large mixing bowl combine oil and sugar and whisk well. Add eggs, whisking one at a time. 2. Sift almonds, potato starch and salt over the wet ingredients, mix well. Add chocolate chips and mix in. Refrigerate the batter for at least one hour or overnight. 3. Preheat oven 300℉, line baking sheet with parchment paper. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle. 5. Bake until lightly browned on the bottom, about 20 minutes. 6. Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. EnJOY as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side. 8. Cool completely on wire racks before serving.

PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)

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.

PASSOVER MANDELBREAD

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.