Passover Mandelbrot

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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 148.4
  • Total Fat: 11.1 g
  • Cholesterol: 24.5 mg
  • Sodium: 52.0 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Passover Mandelbrot calories by ingredient
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Introduction

Yummy cookies for Passover! High in calories, but a lot of that is based on the mix-ins. Play around with it to your liking! Yummy cookies for Passover! High in calories, but a lot of that is based on the mix-ins. Play around with it to your liking!
Number of Servings: 26

Ingredients

    3 eggs
    1 c sugar
    1 c oil
    1/2 tspsalt
    1 tsp almond/vanilla extract or lemon juice
    1/2 c cake meal
    1 c blanched chopped almonds (or choc chips)(or a combo of both)
    Sugar and cinnamon

    ***You can add whatever you'd like for mix-ins. I like cranberries or cherries, any sort of nut. Think of it like a biscotti! Just remember to redo the nutrition facts for whatever you use!***

Directions

In large bowl of electric mixer, beat the eggs and sugar at medium speed until light and fluffy. Add the oil, salt and flavoring; beat till well blended. Add the cake meal, continue beating until well mixed. Stir in the chopped almonds or chips. LET REST FOR 45 MINUTES. Divide the dough into 2 lightly greased Junior Loaf pans (7 3/8 x 3 5/8 x 2 1/4 inch ). or with slightly wet hands shape each half of the dough into a loaf; place the loaves about 3 inches apart on a lightly greased baking sheet. Sprinkle with sugar and cinnamon. Bake in a preheated 350 degree oven for 30-45 minutes, until light brown. Remove from the oven and immediately cut each loaf into diagonal slices. Arrange the cut mandelbread on a cookie sheet. Set each slice on its side. Return to the oven and bake for 10-20 minutes, until lightly browned and toasted. Turn occasionally during the baking to insure even browning. Each loaf pan yields 12-14 slices.

Variations: Remove a few tablespoons of the batter into a small bowl and mix with 1 Tb unsweetened cocoa. Shape the batter into a small roll. When transferring the remaining batter to the baking pan, encase the small cocoa roll in the center of the batter.

Number of Servings: 26

Recipe submitted by SparkPeople user MADEYEJUDI.

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