Jewish Passover Mandel Bread

    (7)
    1 hour

    This kosher for Passover mandel bread has walnuts and chocolate chips to make a delicious biscotti type of biscuit that keeps well and is chometz free.


    6 people made this

    Ingredients
    Serves: 24 

    • 2 cups (400g) white sugar
    • 250g unsalted butter, softened
    • 6 eggs
    • 2 3/4 cups (370g) matzo cake meal
    • 1/2 teaspoon salt
    • 3/4 cup (100g) potato starch
    • 1 cup (120g) chopped walnuts
    • 1 cup (170g) dark chocolate chips
    • 1 tablespoon cinnamon sugar

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C. Grease baking tray or line with baking paper.
    2. 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.
    3. Divide the dough into halves and form each half into a 12cm wide loaf that is about 2cm thick. Sprinkle cinnamon sugar over the top.
    4. Bake for 45 minutes in the preheated oven. Cool then slice into 2cm slices to serve.

    Matzo cake meal

    If you can't find matzo cake meal, you can grind matzo meal in your food processor until it becomes finer.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    13

    Didn't add nuts. Shaved and chopped chocolate instead of using chips. Was easy to make and was an excellent dessert. Will make it again next year.  -  09 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    10

    This was better than our family recipe. I added almost a tablespoon of cinnamon to the dry ingredients and was liberal with the cinnamon sugar. (I keep on hand (special, such as Ceylon or Fancy Vietnamese [from Penzey's Spices]) cinnamon sugar made with 2/3 cinnamon and 1/3 sugar. Per our family receipe, when the cooking time was complete, I pulled out the cookie sheets and turned each cookie on its side and baked for 10 more minutes. Then the same on the other side. This makes them extra crunchy and substantial tasting.  -  20 Apr 2011  (Review from Allrecipes USA and Canada)

    by
    8

    I'm going to a passover meal with at least one good recipe!  -  08 Apr 2009  (Review from Allrecipes USA and Canada)

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