Passover Mandelbrot

Thank you for the positive responses to the new column on what’s happening in the Shomrei kitchen. If you really want to get involved, there are several ways: volunteer for Kiddush prep on Friday mornings, help out with MESH on Tuesday evenings, or work on any of the annual special events such as the upcoming second seder.

Everyone is most appreciative of any amount of time that you can give to our food related events. Each person’s help adds a special flavor!

While we’re on the topic of flavors, if you like the special thematic Kiddush lunches like last fall’s picnic and the recent Purim inspired lunch, please let the kitchen crew know and we’ll try to schedule additional themed lunches.

With Passover coming up, everyone is looking for recipes. Here’s an easy-but-delicious recipe for mandelbread. You’d never know that these cookies were made with Passover ingredients.

Passover Mandelbrot

3 eggs
3/ 4 c oil
1 tsp. salt
3/4 c. matzah cake meal
3/4 c pecans, chopped
3/ 4 c sugar
2 T. potato starch
1/ 4 c matzah meal
1 tsp. vanilla
1/ 2 tsp. almond extract
Chopped craisins or dried cherries, optional
Cinnamon
Sugar

1. Beat eggs and sugar together thoroughly.
2. Beat in oil.
3. Sift cake meal, potato starch and salt together. Add matzah meal.
4. Mix all dry ingredients and nuts into batter.
5. Refrigerate for 1 to 24 hours, the longer the better.
6. Lightly grease cookie sheet or line with parchment paper.
7. Shape dough on the sheet into a 3 x 1 inch high roll.
8. Bake at 350 degrees for 30 minutes or until lightly browned. Cool slightly.
9. Slice rolls, sprinkle cut sides with cinnamon and sugar.
10. Place cut side up on cookie sheet.
11. Return to oven at 350 degrees for about 10 minutes.

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