Mary Goldberg's Passover Mandel Bread
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
50 mins
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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
Description
Mary Goldberg's Passover Mandel Bread blends matzo cake meal, matzo meal, and potato starch with eggs, oil, sugar, and spices like cinnamon and lemon zest, resulting in a wet, sticky dough studded with almonds and walnuts. The mixture rests chilled from one hour up to two days, which firms the dough to facilitate shaping. The dough is formed into two elongated rows on a baking sheet, allowing space for expansion. Baking at 350°F yields a golden, sturdy loaf. This bread is typically sliced and can be served as a crunchy snack or dessert.
The inclusion of avocado oil provides a neutral, slightly fruity fat alternative favored for baking, though the original calls for vegetable oil. Its flavor is enhanced by the combination of cinnamon and lemon, while the nuts add texture and depth. This variant adheres to Passover dietary laws by using matzo-based flours and starch.
Resting the dough before baking ensures proper consistency and easier handling, and shaping it into two rows is traditional for this style of mandel bread. The bread is best stored in an airtight container to maintain crispness after baking.
Ingredients
- 3 large egg
- 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 almonds slivered
- 3/4 cup nuts I use walnuts, chopped
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
- Substitute avocado oil for vegetable oil as a nutritious alternative when baking.
- Resting the dough between 1 to 48 hours in the refrigerator improves dough consistency and flavor melding.
- After baking, cool the loaves before slicing to maintain structure and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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