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Mandelbread, Pesach II (P, KLP)
Source: March 28, 2001 Cleveland Plain Dealer. Adapted recipe from Margie Moskovitz, Shaker Heights
Yield: Makes 2 loaves, about 16" long

2 cups sugar
1/2 pound margarine
6 eggs, beaten
2-3/4 cups matzo cake meal
1/3 teaspoon salt
3/4 cup potato starch
6 ounces miniature semi-sweet chocolate morsels
1 cup chopped almonds
1 teaspoon cinnamon
2 teaspoons sugar
2 teaspoons orange juice

Preheat oven to 350°F.

Make Dough:
In a large bowl, cream sugar and margarine together. Add beaten eggs and combine thoroughly; set aside.

Thoroughly combine cake meal, salt, and potato starch; fold into sugar-margarine mixture. Add chocolate and nuts and mix well.

Shape Loaves:
Working on a nonstick baking sheet, form dough into two loaves, each about 15-16" long and 3" diameter. Sprinkle loaves evenly with cinnamon, sugar and orange juice.

Bake Loaves:
Transfer sheets to preheated oven and bake for about 45 minutes. Slice while warm.

Presentation: Cool and serve. Store in an airtight container. Mandelbrot keeps well for about 1 week.

Poster's Notes:
Walnuts may be substituted for the almonds. You may prefer to shape dough on work surface dusted with matzo cake meal. Then transfer to baking sheet.

Posted by Susan Greene

Nutritional Info Per Serving: calories, 412; fat, 21g; calories from fat, 46%; carbohydrates, 53g; protein, 7g; fiber, 2g; cholesterol, 80mg; sodium, 275mg