Passover Mandelbread Recipes

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MARY GOLDBERG'S PASSOVER MANDEL BREAD



Mary Goldberg's Passover Mandel Bread image

Learn to make Passover Mandel Bread from the recipe of a 104 year-old Jewish woman named Mary Goldberg. Kosher for Passover, Parve.

Provided by Tori Avey

Categories     Side Dish

Time 1h10m

Number Of Ingredients 12

3 large eggs
3/4 cup avocado oil
1 cup sugar, divided
2 tbsp lemon juice
1/2 tsp lemon zest
1 tsp cinnamon
1/2 tsp salt
1 cup matzo cake meal
1/4 cup matzo meal
2 tbsp potato starch
1 cup slivered almonds
3/4 cup chopped nuts ((I use walnuts))

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!

Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 69 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

PASSOVER MANDELBREAD



Passover Mandelbread image

Delicious mandelbread/biscotti that come out crispy and sweet every time. Great for Passover, but do not taste like a Passover recipe.

Provided by rs18

Categories     Desserts     Cookies     Biscotti Recipes

Time 1h35m

Yield 18

Number Of Ingredients 8

1 ½ cups matzo cake meal
1 cup white sugar
¾ cup potato starch
3 eggs
¼ cup chocolate chips, or to taste
¼ cup chopped walnuts, or to taste
2 tablespoons lemon juice
2 teaspoons cinnamon sugar, or to taste

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.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 23.8 g, Cholesterol 31 mg, Fat 2.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 12.6 mg, Sugar 12.7 g

MANDEL BREAD FROM BUBBIE RUTH



Mandel Bread from Bubbie Ruth image

This delicious mandel bread recipe has been passed down generations and is sure to be your family's favorite too. Get the recipe from Jamie Geller.

Provided by MrsBones

Categories     Cookies, Desserts

Time 1h5m

Yield 30-40 pieces

Number Of Ingredients 11

1 cup vegetable oil
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup semisweet chocolate chips To keep it pareve, make sure chips are pareve!
⅓ cup Sugar for rolling
⅓ cup Cinnamon for rolling
Optional Any other add-ins you might want!

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.

Nutrition Facts :

PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)



Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti) image

Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts.

Provided by AniSarit

Categories     Dessert

Time 1h15m

Yield 36-48 items, 20 serving(s)

Number Of Ingredients 10

2 cups white sugar
1 cup dairy-free margarine (I use smart balance light to improve nutritionals)
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup walnuts, chopped
2 cups semi-sweet chocolate chips
4 teaspoons white sugar
2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 243.4, Fat 10.4, SaturatedFat 3.8, Cholesterol 63.5, Sodium 84.5, Carbohydrate 37.5, Fiber 1.9, Sugar 30.5, Protein 3.9

PASSOVER CHOCO-NUT MANDEL BREAD



Passover Choco-Nut Mandel Bread image

This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.

Provided by springfield70

Categories     Desserts

Time 1h

Yield 24

Number Of Ingredients 9

2 cups white sugar
1 cup unsalted butter, softened
6 eggs
2 ¾ cups matzo cake meal
½ teaspoon salt
¾ cup potato starch
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon cinnamon sugar

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.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 38.3 g, Cholesterol 66.8 mg, Fat 14.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.8 g, Sodium 69.3 mg, Sugar 20.9 g

PASSOVER BISCOTTI (AKA MOCK MANDEL BREAD)



Passover Biscotti (aka Mock Mandel Bread) image

Another great recipe from my SIL. Very forgiving--can use cake meal, matzo meal, a combo. Stores well.

Provided by Sarah Chana

Categories     Dessert

Time 55m

Yield 30 bars

Number Of Ingredients 8

2 cups sugar
1/2 lb margarine
6 eggs
2 3/4 cups cake crumbs
3/4 cup potato starch
1/2 cup chopped nuts (more or less to taste)
1/2 cup chocolate chips (more or less to taste)
3 tablespoons cinnamon sugar

Steps:

  • Cream together sugar and margarine.
  • Add eggs, one at a time, beating throughout.
  • Mix together cake meal and potato starch (or don't bother), and add to wet stuff. Mix well.
  • Mix in nuts and chips.
  • Form 2 loaves (about 3" x 16") on cookie sheet (I line mine with parchment paper for ease of removal).
  • Sprinkle with cinnamon sugar.
  • Bake at 350F for 35-40 minutes.
  • Remove from oven and slice horizontally, cutting about 3/4 of the way through the loaf.
  • Return to oven for 5 minutes.

Nutrition Facts : Calories 166.8, Fat 9.1, SaturatedFat 2, Cholesterol 42.3, Sodium 103.1, Carbohydrate 20.4, Fiber 0.6, Sugar 16.4, Protein 2.1

PASSOVER MANDEL BREAD



PASSOVER MANDEL BREAD image

Number Of Ingredients 10

6 eggs
2 cups sugar
½ lb margarine
2 ¾ cups cake meal
¾ cup potato starch
6 oz choc chips
1 cup nuts
Topping optional- I don't do this
1 tsp cinnamon
2 tsp sugar

Steps:

  • Cream sugar and margarine together Add 1 egg at a time while beating Sift cake meal and potato starch together Fold above into egg mixture Add choc chips and nuts, and mix well Form into 2 " wide loaves with wet hands If you want to use the topping; sprinkle mixture of cinnamon and sugar on top of each loaf Bake on grease cookie sheet at 350 degree oven for about 45 minutes. Slice while still quite warm.

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