Passover Chocolate Mandelbrot No Flour Better Than Biscotti
Indulge in the perfect balance of crunch and decadence with this *Passover Chocolate Mandelbrot No Flour Better Than Biscotti* recipe, a delicious twist on a classic Jewish treat. Made without flour, this dessert is Passover-friendly and irresistibly rich, thanks to the combination of cocoa powder, semi-sweet chocolate chips, and optional chopped nuts for an extra crunch. The recipe features a unique use of matzo cake meal and potato starch, resulting in a perfectly crisp, chocolaty texture that rivals traditional biscotti. Baked twice for that signature crunch, these slices are ideal for dipping in coffee or enjoying as is. Ready in under an hour, this delightful, no-flour mandelbrot will be the star of your holiday table and a hit with everyone!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 120 milliliters Vegetable oil
- 3 whole Large eggs
- 2 teaspoons Vanilla extract
- 180 grams Matzo cake meal
- 60 grams Potato starch
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Salt
- 150 grams Semi-sweet chocolate chips
- 100 grams Chopped nuts (optional, e.g., almonds or walnuts)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
In a separate bowl, sift together the matzo cake meal, potato starch, cocoa powder, and salt.
Gradually add the dry ingredients into the wet mixture, stirring with a spoon or spatula until a sticky dough forms.
Fold in the chocolate chips and chopped nuts (if using), ensuring they are evenly distributed in the dough.
Divide the dough in half and shape each portion into a flat log, approximately 2 inches wide and 12 inches long, directly on the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and slightly golden around the edges.
Remove from the oven and let the logs cool for 10 minutes. Lower the oven temperature to 300°F (150°C).
Using a sharp knife, carefully slice the logs diagonally into 1/2-inch thick slices.
Place the slices cut-side down back onto the baking sheet and bake for an additional 10 minutes. Flip the slices over and bake for another 10 minutes until they are crisp and dry.
Remove from the oven and allow the mandelbrot to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
4152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 535.7 g | 195% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 285.9 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 237 mg | 18% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1268 mg | 27% | |
*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.
