Every year my sister, Julie, and sister-in-law, Debby, make the best Mandel Bread for Passover. If you haven’t tried Mandel Bread before, it’s very similar to biscotti. It is a great Passover dessert, afternoon snack or perfect for breakfast served with coffee or tea. I will warn you that it is also super addictive, so once you start, you almost can’t stop eating it. You can make it with or without chocolate chips, but this version with lemon juice and almond extract is wonderful.
Classic Passover Mandel Bread
4 large eggs
11/2 cups sugar, divided
1/2 cup canola oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)
1 tablespoon ground cinnamon (optional)
1. Beat together eggs and 1 cup sugar at medium speed with an electric mixer until blended. Combine oil and next 3 ingredients; gradually add to egg mixture, beating until fluffy.
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips, if desired. Pour batter into 2 greased 9- x 5-inch loaf pans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on their sides an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.