Omer Recipes 2017: Day 2 | Chocolate Passover Mandel Bread

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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 2 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Susan H..

Chocolate Passover Mandel Bread

Ingredients

  • 2 c sugar
  • 1/2 lb margarine
  • 6 eggs
  • 2 3/4 c matzah cake meal
  • 1/2 tsp salt
  • 3/4 c potato starch
  • 6 oz bittersweet chocolate, broken into pieces (if using chips, chop even smaller)
  • 1 c nuts, chopped coarsely (optional)
  • 1 tsp cinnamon mixed with 2 tsp sugar

Directions

  • In a mixing bowl, cream together sugar and margarine. Add eggs, one at a time, beating after each addition. Sift together the cake meal, salt, and starch. Fold into the creamed mixture. Add chocolate (or craisins) and nuts. Mix well.
  • Optional next step: refrigerate dough about 15-30 minutes to make handling easier.
  • Wet hands before handling dough. Form dough into 3 loaves on greased cookie sheet(s), each loaf about 2 inches wide. Sprinkle with cinnamon and sugar mixed together.
  • Bake in preheated 350 degree oven for about 40 minutes. Cool slightly and slice.
  • Optional: for crunchy, biscotti-like texture, place each slice face-up on cookie sheet and bake again for 20 minutes, turning slices once during baking.
  • Mandelbrot can be eaten soon after baking – within a day – or frozen for up to 3 months.
Note: can make with craisins and nuts instead of chocolate, just add some zest of orange or lemon too!

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