Wednesday, April 9, 2014

Passover Mandelbread

Have I mentioned that Passover is not my favorite holiday? Maybe like 500 times? Because, it isn't.

But we made it through last year, and we'll make it through this year. So, time to cowgirl up and get your afikomen on. Or else ...

Let's just say Mrs. Adler does not handle disappointment well.

First you're going to need about seven dozen eggs, since every Passover recipe calls for at least six. Get psyched!

This recipe is from my dear friend Jen, who brought them to our sons' school Passover party. I traded her for my Matzah Toffee recipe, and we bonded forever over the discovery that there were actually two tasty Passover desserts in the world. Who knew?

Jen's Passover Mandelbread
2 cups sugar (16oz, 455g)
2 sticks of butter (8oz, 230g)
6 large eggs
1/4 teaspoon table salt
2 3/4 cup matzah cake meal (7.25oz, 405g)
3/4 cup potato starch (4.75oz, 135g)
1 package Passover chocolate chips (9oz, 255g)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

2 large cookie sheets, lined with parchment

Cream sugar and butter in electric mixer until light and fluffy. Add eggs one at a time, beating to incorporate after each. By the sixth egg, the mixture will look curdled, which is fine. On low speed, beat in salt, cake meal and potato starch. Remove bowl from mixer and work in the chocolate chips with a spatula.

On parchment, shape dough into three or four logs, roughly 1" high and 3" wide. If you are feeling fancy, wet your hands and smooth out any lumps. Chill for two hours, or overnight.

Preheat oven to 350 (325 convection) and bake for 25 minutes. Rest on the counter for 10 minutes, then use a serrated knife to cut half-inch slices. Place them in tight rows on the parchment, then sprinkle liberally with the cinnamon sugar. Return to oven and bake for another 10 minutes. Cool on baking sheet, then store in an airtight container for up to a week.

Makes about 85, which is a lot. But what else are you gonna eat for a week, macaroons from a can?

Chag Sameach.

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