Passover Mandelbrot Food

PASSOVER CHOCOLATE MANDELBROT

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. Form into 2 long oval loaves. Place onto the prepared baking sheet. Sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
• Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

MARY GOLDBERG'S PASSOVER MANDEL BREAD

Steps:

• In a mixing bowl, whisk together oil and 3/4 cup sugar. Beat in the eggs until well mixed.
• Whisk in lemon juice, lemon zest, cinnamon and salt.
• Use a large spoon to stir in the matzo cake meal, matzo meal, and potato starch until a wet, sticky dough forms (the consistency should be half dough, half batter).
• Stir in the slivered almonds and chopped nuts.
• Cover the batter with plastic wrap and let it rest in the refrigerator for at least 1 hour, up to 48 hours.
• When ready to bake, preheat your oven to 350 degrees F and grease a baking sheet, or line it with parchment paper for easier cleanup.
• Lightly grease your hands with avocado oil or coconut oil. Use the dough to form 2 long, thick rows or rectangles on the baking sheet. Each row should be between 3 ½ - 4 inches wide. Make sure you leave at least 2 inches between the rows, as they will expand during baking.
• Bake mandelbrot for 30 minutes. Take mandelbrot out of the oven.
• Place the rows on a cutting board and let them cool for 10 minutes. Handle the rows carefully, they are delicate and prone to crumbling. Slice the rows into ½ inch wide biscotti-sized slices.
• Pour 1/4 cup of sugar into a shallow dish. Roll each cookie in sugar. Again, handle the slices somewhat carefully to make sure they don't crumble.
• Put the slices cut-side down back onto the cookie sheet, then bake for another 10-20 minutes, until firm with crisp edges. The longer they stay in the oven, the crisper they will become. Keep an eye on the texture and don't over-bake, or the mandel bread will get overly dry.
• Remove from the oven and allow to cool completely on a rack.Store in an airtight container. Mandel bread will last several days because most of the moisture is baked out of it. For a longer shelf life, wrap each individual cookie in foil, place in a sealed plastic bag, and freeze for up to three weeks.
• These are especially delicious when dunked in coffee or tea. Yum!

MANDEL BREAD FROM BUBBIE RUTH

Steps:

• 1. Mix together oil and sugar until combined, and then add eggs one at a time. After the eggs are combined, add vanilla. Sift together all the dry ingredients and add them slowly to the sugar/egg mixture. 2. Once the dough is smooth and sticky, pour the chocolate chips and mix. Put the dough in the refrigerator for a few hours (at least 2) or overnight. 3. Preheat oven to 350℉. 4. Oil your hands, and form 4-5 rows with the dough onto an ungreased baking sheet. Bake for 25 minutes, remove and lower oven temp to 250℉. 5. Meanwhile, combine cinnamon and sugar together in a flat dish. 6. Slice the mandel bread into biscotti-sized pieces and carefully roll each one into the cinnamon/sugar mixture. 7. Put the pieces back on the cookie sheet and bake for another 15 minutes at 250℉. I prefer softer mandel bread, so I bake for about 10 minutes. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it because if it over bakes, it dries out quickly.

PASSOVER MANDELBROT

Steps:

• Preheat oven to 350 F. Grease a cookie sheet or line with a silicone baking sheet.
• Make the dough. Using an electric mixer, beat eggs on medium-low speed for 30 seconds. Add sugar and continue to beat until well combined, another 1 minute. Gradually pour in oil and vanilla extract, followed by the matzoh cake meal, potato starch, and salt. Mix until ingredients are combined and no dry matzoh meal remains. Stir in the chocolate chips, chopped nuts, or dried fruit.
• Rest the dough. Set aside for at least 30 minutes at room temperature, or refrigerate for up to 24 hours.
• Shape the loaves. With well-oiled hands (dough will be sticky), divide dough into 3 long oval loaves on the prepared cookie sheet.
• Bake the mandelbrot. Bake for 30 minutes. Remove from the oven and slice into 24 cookies, while still hot. (The dough will crumble while slicing if cooled.) Return the cookies to the oven for another 5 to 10 minutes, until starting to brown on top.
• Cool on a wire rack. If desired, dip the bottom in melted chocolate.

MANDELBROT

Steps:

• Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
• Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.

ORANGE-ALMOND MANDELBROT

Steps:

• In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
• Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
• Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
• Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
• Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
• Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
• Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

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.

AUTHENTIC MANDELBROT

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.