Ingredients

The following ingredients have 20 Servings
  • 3 large eggs
  • 3/4 cup avocado oil
  • 1 cup sugar, divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup matzo cake meal
  • 1/4 cup matzo meal
  • 2 tablespoons potato starch
  • 1 cup slivered almonds
  • 3/4 cup chopped nuts ((I use walnuts))

Instruction

  • 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!