Thursday, April 13, 2017

Passover recipe: 1-2-3 mandel bread (biscotti)

I don't have any Passover loaf pans and I hate buying dozens of disposable pans. I do have a tube pan, many of us do, since sponge cakes are so ubiquitous for the holiday. So I adapted a recipe until it works perfectly with a standard 10" tube pan and a baking sheet.

1-2-3 Mandel Bread (makes 18-24 depending on how thin you cut them)

1 C cake meal
1 C ground nuts (almonds are most traditional but any will work)
1 C sugar
1 scant cup, about 7 fluid oz, vegetable oil (I know, I know, but a full cup is too much)
2 T potato starch
3 eggs

1 T cinnamon OR 1 C chocolate chips or whatever else you want to add in.


Preheat oven to 350F, grease tube pan lightly. Mix eggs and sugar in a bowl. Add all the other ingredients and mix well (if using chocolate chips, add all the other ingredients, mix the batter, then add in the chips and mix a little more). Pour the mixture into the tube pan. 

Bake for 35-45 minutes, until fairly well set. The length of time will depend on the exact settings of your oven, the exact size of your pan, and what it's made of, but you want the mixture to have set well without burning at the edges.

Invert the tube pan onto a baking sheet lined with parchment paper or else greased. Slice the ring of cookies into thin wedges, 1/2-3/4" wide if possible (if they fall apart, slice them wider). Place each wedge on its side on the baking sheet. Bake for another 10-12 minutes until they're dry and solid. They'll harden more as they cool, so don't worry about shooting for completely hard in the oven. Remove them from the baking sheet using a spatula and cool them on wire racks. These also freeze well.

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