THE WORLD'S BEST PASSOVER CHOCOLATE CHIP MANDEL BREAD
A melt-in-your-mouth chocolate chip cookie ideal for Passover snacking.
Provided by Wendy Sondov
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together cake meal, salt, and potato starch. Set aside.
- In the bowl of an electric mixer, cream together the sugar and butter.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually add the cake meal mixture. Mix until combined.
- Stir in the chocolate chips.
- Wet hands minimally and form the dough into 4 loaves on the prepared baking sheet. Each loaf should be about 2" wide. Sprinkle with cinnamon sugar.
- Bake for 35-40 minutes or until just turning golden brown.
- Remove from oven and cut on baking sheet while still warm, into 1/2" - ¾" slices.
- Use a spatula to move mandel bread to a wire rack to cool completely.
- Store in an airtight container at room temperature for at least 7 days.
Nutrition Facts : Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 46 mg, Fiber 1 g, Sugar 15 g, Calories 212 kcal, ServingSize 1 serving
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
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
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
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
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
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
MOM'S MANDELBROT
This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.
Provided by susan yale
Categories Desserts Cookies Biscotti Recipes
Time 55m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
- Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g
MANDELBROT
Make and share this Mandelbrot recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Combine eggs, sugar, oil, lemon juice, lemon zest and almond extract in a bowl.
- Sift flour, baking powder and salt in a second bowl. Toss almonds in flour to coat. Add wet ingredients and mix to form a stiff dough.
- Grease and flour a rimmed cookie sheet. Form into an oblong loaf about 4" across and 1.5" thick.
- Bake in preheated oven 15 minutes. Allow to cool 10 minutes.
- Slice 1" thick. Lay slices on a clean cookie sheet and return to oven until lightly browned, turning occasionally, about 5 min on each side (but watch carefully!).
Nutrition Facts : Calories 343.4, Fat 20.1, SaturatedFat 2.7, Cholesterol 70.5, Sodium 67.1, Carbohydrate 35.7, Fiber 1.7, Sugar 17.3, Protein 6.3
MANDELBROT
This is like a German-style version of biscotti! you can omit the lemon zest and add in 1 teaspoon cinnamon if desired and add in some mini chocolate chips.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Lightly grease a large baking sheet or line with parchment paper.
- Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
- Add in oil and vanilla; beat until well blended.
- In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
- Divide the dough in half.
- Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
- Bake for about 50-60 minutes.
- Remove from oven and reduce the heat to 275 degrees.
- Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
- Return to oven and bake another 20-22 minutes.
- Remove to wire racks to cool.
- dust with powdered sugar if desired.
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
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
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