Passover Soft Baked Chocolate And White Chocolate Chip Mandel Bread Food

THE WORLD'S BEST PASSOVER CHOCOLATE CHIP MANDEL BREAD

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.

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.

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 SOFT-BAKED CHOCOLATE AND WHITE CHOCOLATE CHIP MANDEL BREAD

Steps:

• 1. Sift potato starch, salt, and cake meal together. Set aside. 2. In separate bowl, cream 2 cups of sugar and margarine. 3. Add eggs 1 at a time and beat after each additional egg. 4. Add egg mixture to sifted dry ingredients and mix well. 5. Stir in chocolate chips. 6. Form into loaves that are 3 inches wide and 1 inch thick and about the length of a cookie pan. 7. Wrap in plastic and refrigerate until chilled - about 1 hour. 8. Cover cookie sheet with parchment paper. Remove plastic from loaf and place loaf on parchment paper. Sprinkle with cinnamon and sugar. 9. Bake at 350 for about 45 minutes or until golden brown. 10. Slice into 1-inch pieces and serve.

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.

JEWISH CHOCOLATE CHIP MANDEL BREAD

Steps:

• Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

JEWISH - OLD FAMILY SECRET RECIPE - CHOCOLATE CHIP MANDEL BREAD

Steps:

• Blend butter, sugar & egg.
• Mix in remaining ingredients, except chips & nuts.
• Then add choc. chips & nuts.
• Divide batter into fourths.
• Spread on ungreased cookie sheet.
• Bake 350 degrees for 25 minutes.
• Pat into loaf & flatten down a little.
• Cut into slices immediately.