Passover Biscotti Aka Mock Mandel Bread
Transform your Passover dessert table with this delectable Passover Biscotti, also known as Mock Mandel Bread—an irresistibly crispy and flavorful treat that’s perfect for the holiday! Made with matzo cake meal and potato starch, this kosher-for-Passover recipe delivers all the charm of traditional mandel bread, balanced with the richness of chocolate chips and the warm spice of cinnamon. Easy to prepare in just 15 minutes, these biscotti get their delightful crunch from double baking, making them ideal for dipping into coffee or tea. Whether you opt for classic chocolate or add chopped nuts for extra texture, this crowd-pleasing dessert is a must-try during Passover and beyond.
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Recipe Information
Ingredients
- 3 large Eggs
- 0.75 cups Sugar
- 0.5 cups Vegetable Oil
- 1 teaspoons Vanilla Extract
- 1.5 cups Matzo Cake Meal
- 0.25 cups Potato Starch
- 0.25 teaspoons Salt
- 1 teaspoons Cinnamon
- 0.5 cups Chocolate Chips
- 0.25 cups Chopped Nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk the eggs until frothy. Add the sugar, vegetable oil, and vanilla extract, and mix until well combined.
In a separate bowl, sift together the matzo cake meal, potato starch, salt, and cinnamon.
Gradually mix the dry ingredients into the wet ingredients until a dough forms. Fold in the chocolate chips and chopped nuts, if using.
Divide the dough into two equal portions and shape each into a log approximately 8 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them as they will spread slightly during baking.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and lightly golden.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Lower the oven temperature to 250°F (120°C).
Using a sharp knife, carefully slice the logs diagonally into 1/2-inch thick biscotti pieces.
Place the slices cut-side down back onto the baking sheet. Return to the oven and bake for an additional 15 minutes. Flip the biscotti slices over and bake for another 10 minutes, or until crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
3418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 68.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 448.0 g | 163% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 213.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
