Passover Chocolate Mandelbrot Recipes

THE WORLD'S BEST PASSOVER CHOCOLATE CHIP MANDEL BREAD

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.

MARY GOLDBERG'S PASSOVER MANDEL BREAD

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!

MANDEL BREAD FROM BUBBIE RUTH

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.

PASSOVER CHOCOLATE MANDELBROT

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. Form into 2 long oval loaves. Place onto the prepared baking sheet. Sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
• Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

PASSOVER MANDELBROT

Steps:

• Preheat oven to 350 F. Grease a cookie sheet or line with a silicone baking sheet.
• Make the dough. Using an electric mixer, beat eggs on medium-low speed for 30 seconds. Add sugar and continue to beat until well combined, another 1 minute. Gradually pour in oil and vanilla extract, followed by the matzoh cake meal, potato starch, and salt. Mix until ingredients are combined and no dry matzoh meal remains. Stir in the chocolate chips, chopped nuts, or dried fruit.
• Rest the dough. Set aside for at least 30 minutes at room temperature, or refrigerate for up to 24 hours.
• Shape the loaves. With well-oiled hands (dough will be sticky), divide dough into 3 long oval loaves on the prepared cookie sheet.
• Bake the mandelbrot. Bake for 30 minutes. Remove from the oven and slice into 24 cookies, while still hot. (The dough will crumble while slicing if cooled.) Return the cookies to the oven for another 5 to 10 minutes, until starting to brown on top.
• Cool on a wire rack. If desired, dip the bottom in melted chocolate.

BUBBIE RUTH'S MANDEL BREAD

Steps:

• Mix together oil and sugar until combined, 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.Once the dough is smooth and sticky, pour the chocolate chips in and mix.
• Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.
• Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows.
• Bake at 350 for 25 minutes. While mandel bread is baking, in a flat shallow dish, combine ¾ cup of sugar with enough cinnamon to turn the mixture light brown. It's best to eyeball this - it shouldn't be too brown or too white.
• Take the mandel bread out and turn the oven down to 250 degrees F. Slice the mandel bread into biscotti sized pieces.
• Roll each cookie into the cinnamon sugar mixture. Put the pieces back on the cookie sheet on their sides.
• Bake for another 15 minutes until they've achieved the texture you desire. The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don't over-bake, as this cookie tends to dry out quickly. Store in an airtight container.

PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)

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.