Passover Mandel Bread with Chocolate Chip
Yield 36 mini cookies
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Description
Making kosher for Passover Mandel bread is a great way to enjoy this beloved Jewish cookie during the holiday.Kosher for Passover, Pareve, or Dairy
Equipment
- Serrated knife optional
- Citrus zester optional
Ingredients
- 1 and 1/4 cups (250g) granulated sugar
- 1 cup (240ml) vegetable or canola oil plus a little more for greasing the pans
- 1 Teaspoon vanilla extract
- 1 Teaspoon orange zest optional but adds a lot!
- 6 large eggs
- 1 cup (160g) cake meal
- 3/4 cup (90g) potato starch
- 1/2 cup raw almonds or walnuts
- 1 cup (150g) Kosher for Passover chocolate chips
For sprinkling:
- 2 Tablespoons (20g) sugar
- 1 Teaspoon cinnamon
Instructions
- Preheat the oven to 350°F/175°C and grease the pans with oil.
- Coarsely chop the almonds with a sharp knife or pulse them in a food processor.
- In a medium bowl, whisk together sugar, oil, vanilla extract, orange zest, eggs, cake meal, and potato starch.
- Stir in almonds and chocolate chips.
- Using a wooden spoon and your hands, divide the dough into 2-3 pans; it depends on how big you would like your cookies to be. Press it down lightly to flatten the bottom.
- Bake logs until golden, puffed, and just firm to the touch (about 35 minutes). Let them cool in the pans for 10 minutes. Then, carefully place them on a cooling rack for an additional 20 minutes.
- Cut logs into ¾-inch thick slices with a serrated knife. The cookies should still be slightly doughy inside.
- Mix the sugar and cinnamon.
- Place the cookies on the baking sheet, cut side up, and sprinkle with half of the sugar-cinnamon mixture. Bake for 7-10 minutes.
- Turn the cookies over, sprinkle the other side, and return them to the oven for another 7-10 minutes until firm with crisp edges.
- Remove from the oven and allow to cool completely on a rack.
Notes
If the dough is sticky: Wet or oil your hands. This way, shaping the dough into the pans is much easier.
To slice the logs: Use a serrated knife in a back-and-forth motion for best results. Cutting the cookies in a rectangular shape or at an angle is a personal preference. Slicing at a larger angle will result in longer cookies, and a smaller angle will produce cookies.
The final texture of the cookie depends on the total baking time. For a slightly softer texture, reduce the time of the second bake. Similarly, if the cookies are too soft, increase the duration of the second bake.
The thickness of the biscotti is a personal preference. Keep in mind that cutting them thicker or thinner will affect the final yield. A thinner cut will yield more biscotti versus a thicker one.
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