THE WORLD'S BEST PASSOVER CHOCOLATE CHIP MANDEL BREAD
A melt-in-your-mouth chocolate chip cookie ideal for Passover snacking.
Provided by Wendy Sondov
Categories Dessert
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 46 mg, Fiber 1 g, Sugar 15 g, Calories 212 kcal, ServingSize 1 serving
PASSOVER CHOCO-NUT MANDEL BREAD
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
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
JEWISH CHOCOLATE CHIP MANDEL BREAD
This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. -Monica Schnapp, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
PASSOVER MANDEL BREAD
Gluten free Passover Mandel Bread are the best cookies you can make year round for any cookie lover.
Provided by Tamar Genger MA, RD
Categories Desserts, Non Dairy Desserts
Time 45m
Yield 20 cookies
Number Of Ingredients 7
Steps:
- 1. In a large mixing bowl combine oil and sugar and whisk well. Add eggs, whisking one at a time. 2. Sift almonds, potato starch and salt over the wet ingredients, mix well. Add chocolate chips and mix in. Refrigerate the batter for at least one hour or overnight. 3. Preheat oven 300℉, line baking sheet with parchment paper. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle. 5. Bake until lightly browned on the bottom, about 20 minutes. 6. Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. EnJOY as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side. 8. Cool completely on wire racks before serving.
Nutrition Facts :
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