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2 cups sugar
Preheat oven to 350°F.
Make Dough:
Thoroughly combine cake meal, salt, and potato starch; fold into sugar-margarine mixture. Add chocolate and nuts and mix well.
Shape Loaves:
Bake Loaves:
Presentation: Cool and serve. Store in an airtight container. Mandelbrot keeps well for about 1 week.
Poster's Notes:
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
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
In a large bowl, cream sugar and margarine together. Add beaten eggs and combine thoroughly; set aside.
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.
Transfer sheets to preheated oven and bake for about 45 minutes. Slice while warm.
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.