Mandelbrot for Passover
Servings: 30 pieces
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Ingredients
- 1½ cups Passover cake meal
- 1 tsp baking powder, if allowable during Passover
- ⅛ tsp salt
- 1 cup almonds, sliced or slivered and toasted
- 3 eggs, at room temperature
- 1 cup sugar
- 1 cup vegetable oil
- 1 tsp vanilla
Instructions
- Preheat oven to 350° F.
- Prepare a cookie sheet with parchment paper.
- Add cake meal, baking powder, salt and almonds to a small bowl. Set aside.
- Combine eggs, sugar, oil and vanilla in a mixer bowl. Beat on medium speed until well-blended.
- Add dry ingredients and beat together until well-blended. The dough will be more like a soft, thick batter.
- Refrigerate dough for one hour.
- Divide dough into 3 balls and shape into 3 logs, each about 1 ½-2 inches high on the cookie sheet.
- Bake until lightly browned, about 30 minutes or more. Let cool 10 minutes.
- Turn oven temperature down to 325° F.
- Slice each log into 1inch pieces and lay them on their flat side. Return to oven until they are crispy, and browned, about 30 minutes. Check crisping throughout this time.
To Toast Almonds
- Preheat oven or toaster oven to 300 degrees.
- Spread almonds on a cookie sheet.
- Bake for about 7 minutes until golden brown.
- Let cool.
Notes
Even though the dough seems like it will be hard to form into a loaf, the time in the refrigerator will enable you to form it just fine.
Forming the logs.
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