My Passover Mandel “Bread” are crunchy and studded with chocolate chips and nuts. The recipe comes together quickly and yields about 4 dozen cookies that will keep for a week at room temperature in an airtight container. Give these a try–they may very well become your go-to treat for Passover.
Ingredients
- 3 eggs, plus one egg white
- 1 ¼ cups sugar
- 1 cup oil
- 1 cup matzo cake meal
- 1 ½ teaspoon cinnamon
- pinch salt
- 1 cup walnuts, chopped
- 1 cup chocolate chips
- 1 teaspoon cinnamon
Preheat oven to 350. Grease and flour a 10” X 15” jelly roll pan
Beat 3 eggs with one cup sugar until light and lemon colored.
Add oil, cake meal, 1/2 teaspoon cinnamon, and salt and mix well.
Fold in walnuts and chocolate chips.
Pour onto cookie sheet and spread out. (It will look as though there is not enough dough to spread out, but keep spreading batter from the center to the edges of the pan—batter will continue to spread while baking.)
Bake 40 minutes. While warm, slice into strips, approximately 3 inches by 1 inch.
Reduce oven temperature to 200.
Beat egg white, then with pastry brush paint a thin glaze on mandel bread.
Mix together remaining ¼ cup sugar and 1 teaspoon cinnamon and sprinkle on mandel bread.
Return to oven to crisp for about ½ hour, turning the strips once.
Makes about 4 dozen mandel “bread”
