Mary Goldberg's Passover Mandel Bread
User Reviews
4.7
72 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
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Servings
20 servings
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Calories
220 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Mary Goldberg's Passover Mandel Bread
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Learn to make Passover Mandel Bread from the recipe of a 104 year-old Jewish woman named Mary Goldberg. Kosher for Passover, Parve.
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Ingredients
- 3 large eggs
- 3/4 cup avocado oil
- 1 cup sugar, divided
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup matzo cake meal
- 1/4 cup matzo meal
- 2 tablespoons Potato Starch
- 1 cup slivered almonds
- 3/4 cup chopped nuts (I use walnuts)
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Instructions
- 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!
Notes
- Note: Mary's original recipe calls for vegetable oil. I substitute avocado oil here for because it is a more nutritious oil for baking.
- Note
- Mary's original recipe calls for vegetable oil. I substitute avocado oil here for because it is a more nutritious oil for baking.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
27mg
(9%)
Sodium
69mg
(3%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
40IU
(1%)
Vitamin C
0.7mg
(1%)
Calcium
26mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 69mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
72 reviews
Excellent
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