Passover Mandel Bread

Gut Yontif!!!

Here is the best Passover Mandel Bread recipe.  Sure, it's a contradiction in that it isn't 'twice baked', but Passover is a contradiction in and of itself.  It's a restrictive holiday because for observant Jews, any food that begins to hint at rising or fermenting is simply not part of the program.

These cookies taste great.  You'll need to go to the Kosher for Passover aisle in your supermarket and pick up some matzo CAKE meal.  Pick up some potato starch too.  If you don't observe this holiday, these are the two ingredients you'll need to try out this seasonal cookie recipe.  Try Ghiradelli chocolate chips or chop up some great quality chocolate.  Nuts are optional (another pastry arts perc).

Passover Mandel Bread

Blue Heron Kitchen

CREAM TOGETHER:           2 cups sugar

                                                ½ pound (two sticks), unsalted butter

ADD:                                       6 eggs, room temperature, size large, one at a time,

                                                beating well after each egg is added (It's important to beat the eggs. 

                                                They're the sole leavening agent.)

SIFT TOGETHER:                 2 ¾ c. matzo cake meal

                                                ½ tsp. kosher salt

                                                ¾ c. potato starch

Fold dry ingredients into egg, butter, sugar mixture

ADD:     1 cup chopped nuts (toast and cool prior to chopping - this brings out their natural oils and makes the whole product taste better) and 6 oz. chocolate bits or chopped excellent quality chocolate (You can omit the nuts, but add more chocolate!)

Form into 4 - 2” wide [about ½-3/4” high] loaves [two loaves per cookie sheet – width, not length] and sprinkle with cinnamon sugar mix.

Bake on cookie sheets at 350 degrees for 45 minutes [less], slice while warm into 1/2” pieces.