If you were to ask me, mandelbrot or mandel bread, a popular Jewish cookie, is one of the most underrated desserts out there. It can be compared to an Italian biscotti cookie and is traditionally twice baked, once in log form and second sliced. Once you have the basic recipe down, you can add whatever you want to the dough like dried fruit, nuts, chocolate, etc.
These cookies are also traditionally made during Passover as you can use Kosher for Passover flours to make it with. Luckily, almond flour is also acceptable to use during this time which is why I have included them in my FODMAP safe Passover recipes round up!
One of the best parts of cooking for me is learning about the history of dishes that go back generations and generations. In Judaism, there are so many wonderful recipes that have a deep history associated with them. I can just picture these cookies being eaten by Rabbis studying the Torah. I prefer to eat them alongside a cup of soothing tea while watching my favorite reality shows on the couch. Ha!
What is your favorite Passover dessert to make?Print
- Preheat the oven to 350 degrees.
- In a food processor add the dry ingredients (almond flour, cornstarch, salt, and baking soda) and pulsate until combined.
- Add the maple syrup, orange zest, orange juice, and vanilla extract to the food processor and pulsate until mixed together.
- Remove the dough from the food processor and place in a medium-sized bowl. Combine the chocolate chips and almond slivers by hand.
- Divide the dough in half and form into 2 logs on a parchment lined baking sheet. Flatten the dough until about 1/2″ inch thickness.
- Bake for 15 minutes and let cool for one hour.
- Reduce heat to 300 degrees and cut the logs into 1/2″ inch slices with a sharp knife.
- Spread the slices out onto the baking sheet and bake for 14 minutes.
- Remove from the oven and let cool.
- Store in an airtight Tupperware container for up to 1 week.