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Passover Mandelbrot

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Photo (c) by Carroll Pellegrinelli

Mandelbrot a.k.a. Biscotti

Photo (c) by Carroll Pellegrinelli
Thanks to MarciaG7 for posting this recipe. She wrote: "This makes a softer, cookie-like mandelbrot. (The recipe) doubles well, also freezes well. I make this all year long and everyone loves it."

Prep Time: 2 hours

Cook Time: 8 minutes

Total Time: 2 hours, 8 minutes

Ingredients:

  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup oil
  • 2 tablespoons kosher Passover Brandy or regular Brandy
  • 1 cup plus 2 tablespoons matzo cake meal
  • 3 tablespoons Passover potato starch
  • 1/2 teaspoon nutmeg
  • 3/4 cup chopped walnuts
  • Cinnamon and sugar mixed together and spread on a plate

Preparation:

In mixing bowl, beat eggs 1 minute. Gradually add sugar while beating. Then gradually add oil, mixing well. Beat in brandy. In another bowl, stir together matzo cake meal, potato starch and nutmeg. Add this mixture a spoonful at a time to the first bowl until blended. Stir in walnuts. Cover and refrigerate 1-1/2 to 2 hours or better overnight. Cut batter in half. Place each half lengthwise on a 10 x 15 baking pan or cookie sheet covered with foil and sprinkled with matzo cake meal. Shape each 2 inches across, about 1 inch thick like a log (dough will spread a little so allow sufficient room). Bake 375, 30 minutes until golden brown but not dark. Remove from oven, and using a serrated knife dipped in ice water, QUICKLY cut into ¾" wide inch slices. On the ends of each roll, cut off a sliver of the end to expose a cut side that will lay flat. Quickly dip one cut side into the plate of cinnamon and sugar. Spread out on the baking sheet, the side dipped in sugar up. Toast lightly, 7-8 minutes. Remove from oven, QUICKLY dip other side in cinnamon and sugar and lay out putting the just dipped side up. Return to oven; toast lightly, about 7-8 minutes. Cool on racks. Store in airtight container. Makes approx. 2 1/2 dozen, 11-13 per roll. If licorice flavor desired, add 1/2 t anise seed or 2-t anise liquor.
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