Pesach mandelbread

Yield: 48 Servings

Measure Ingredient
2 tablespoons Sugar
2½ teaspoon Cinnamon
¼ cup Egg substitute
4 Extra large egg whites
2 tablespoons Canola oil
¼ cup Fresh orange juice or lemon juice; (I used orange)
1 tablespoon Grated orange or lemon zest; (I used both)
1 cup Matzo cake meal
¼ cup Potato starch
¼ cup Matzo meal
¾ cup Coarsely chopped toasted almonds

1. Mix the sugar with 1 tsp of the cinnamon. In a large bowl, beat the eggs and sugar mixture together thoroughly. Beat in the oil, orange juice and zest.

2. Mix the cake meal, potato starch, and remaining 1-½ tsp of cinnamon together. Add the matzo meal and almonds.

3. Mix all the dry ingredients into the egg batter to form a soft dough.

3. Cover the dough with plastic wrap and refrigerate one hour or overnight.

5. Preheat the oven to 350 degrees F. Place the dough on a work surface and shape it into a 1- inch cylinder. Cut into rolls approximately 6- inches long. Place on a non-stick baking sheet.

6. Bake the rolls for 30 minutes or until lightly browned.

7. Cool slightly; slice the rolls diagonally into ½- inch slices and place cut side up on the cookie sheet. Return to the oven and brown for 15 minutes.

8. Turn off the heat and let stand in oven until lightly browned and crisp.

VARIATION: A mixture of 2 tbsp sugar and ½ tsp cinnamon may be sprinkled over the sliced rolls before returning to the oven. You may also just dust lightly with powdered sugar before serving. (can make own) Linda's note: As my family likes mandelbread on the cakier-side, I underbaked these by almost 10 minutes. I then put the slices back in the oven to toast for just a few minutes.

Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 92 Penguin Group, NY 1996 ISBN 0-525-9391-8 Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 92 Posted to MC-Recipe Digest by Linda Shapiro <lss@...> on Apr 7, 1998

Similar recipes