Mandelbrot

Mandelbrot is a traditional Jewish cookie; its name is German for "almond bread." Like Italian biscotti, it is twice baked--first as a loaf, then sliced and toasted--though mandelbrot typically has much more oil than biscotti. These cookies include an unexpected Passover ingredient: baking soda. Although it is a leavening, baking soda is kosher for Passover, and it helps give mandelbrot its flavor and crunch.

Yield: 2 dozen cookies (serving size: 1 cookie)

Ingredients

• 1 3/4  cups  matzo meal
• 2  large eggs
• 1  large egg white
• 3/4  cup  sugar
• 1  tablespoon  olive oil
• 2  teaspoons  kosher for Passover vanilla extract
• 3/4  teaspoon  baking soda
• 1/4  teaspoon  salt
• 2/3  cup  coarsely chopped almonds, toasted

Preparation

Place matzo meal in a blender; process 1 minute or until finely ground. Set aside.

Preheat oven to 300°.

Combine eggs and egg white in a large bowl; beat with a mixer at medium speed 1 minute. Add sugar; beat 3 minutes or until very well combined. Beat in oil and vanilla. Combine ground matzo meal, baking soda, and salt. Add matzo mixture to egg mixture; beat on medium speed until blended. Add almonds; beat at low speed until combined. Let stand 3 minutes.

Shape dough into 2 (6 x 2 x 1-inch) rolls on a baking sheet lined with parchment paper (dough will be sticky). Bake at 300° for 25 minutes or until rolls are golden. Cool on baking sheet 10 minutes.

Cut each roll diagonally into 12 (1/2-inch-thick) slices. Stand slices upright on a baking sheet. Bake at 300° for 20 minutes. Cool completely on a wire rack; store in an airtight container.

Nutritional Information

Calories:

82 (33% from fat)

Fat:

3g (sat 0.4g,mono 1.7g,poly 0.5g)

Protein:

2.2g

Carbohydrate:

12.1g

Fiber:

0.7g

Cholesterol:

18mg

Iron:

0.5mg

Sodium:

72mg

Calcium:

13mg