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Mary Goldberg's Passover Mandel Bread

Learn to make Passover Mandel Bread from the recipe of a 104 year-old Jewish woman named Mary Goldberg. Kosher for Passover, Parve.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 20 servings
Calories: 220 kcal
Course: Side Dish
Cuisine: Middle Eastern

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)

Instructions

    Cup of Yum
  1. In a mixing bowl, whisk together oil and 3/4 cup sugar. Beat in the eggs until well mixed.
  2. Whisk in lemon juice, lemon zest, cinnamon and salt.
  3. 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).
  4. Stir in the slivered almonds and chopped nuts.
  5. Cover the batter with plastic wrap and let it rest in the refrigerator for at least 1 hour, up to 48 hours.
  6. 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.
  7. 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.
  8. Bake mandelbrot for 30 minutes. Take mandelbrot out of the oven.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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

% 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.