Passover Mandelbread
Mandelbread Recipe with Israeli Ingredients
Introduction
Passover Mandelbread is a traditional Jewish dessert that is often enjoyed during the Passover holiday. This sweet treat is similar to biscotti, with a crunchy texture and delicious flavor. It is perfect for serving with a cup of coffee or tea.
History
Mandelbread, also known as mandelbrot, has its origins in Eastern Europe and has been a staple in Jewish cuisine for centuries. The word "mandel" means almond in Yiddish, which is a key ingredient in this recipe. Mandelbread is often made during Passover, as it does not contain leavening agents, which are not allowed during the holiday.
Ingredients
How to prepare
- In a bowl, beat together the eggs and sugar. Then, beat in the oil.
- In a separate bowl, sift together the cake meal, potato starch, cinnamon, and salt. Add the matzoh meal.
- Add the nuts to the dry ingredients mixture and combine well with the wet ingredients.
- Cover the mixture and refrigerate for 24 hours.
- Using oily hands, shape the mixture into rolls and place them on a lightly greased cookie sheet.
- Bake the rolls at 350°F (177°C) for 30 minutes.
- While the rolls are slightly warm, cut them slowly into slices. Dip each slice into a mixture of sugar and cinnamon.
- Place the slices cut side up on a cookie sheet and return them to the oven to crisp for about 10 minutes.
- Store the slices in a closed container to keep them fresh.
Variations
- Add chocolate chips or dried fruit to the dough for added flavor.
- Substitute walnuts or pecans for the almonds for a different nutty flavor.
Cooking Tips & Tricks
Be sure to refrigerate the dough for 24 hours before baking to allow the flavors to meld together.
- Use oily hands when shaping the dough to prevent sticking.
- Cutting the slices while the rolls are slightly warm will make it easier to slice without crumbling.
- Dip the slices in the sugar and cinnamon mixture while they are still warm to ensure the mixture sticks to the bread.
Serving Suggestions
Serve Passover Mandelbread with a hot cup of coffee or tea for a delicious snack or dessert.
Cooking Techniques
Baking
Ingredient Substitutions
Use gluten-free matzoh meal and cake meal for a gluten-free version.
- Substitute vegetable oil for the oil for a lighter option.
Make Ahead Tips
Passover Mandelbread can be made ahead of time and stored in an airtight container for up to a week.
Presentation Ideas
Arrange the slices of Passover Mandelbread on a decorative platter for a beautiful presentation.
Pairing Recommendations
Pair Passover Mandelbread with a glass of sweet wine for a delightful dessert pairing.
Storage and Reheating Instructions
Store Passover Mandelbread in an airtight container at room temperature for up to a week. To reheat, place the slices in a 350°F (177°C) oven for a few minutes to crisp them up.
Nutrition Information
Calories per serving
Each serving of Passover Mandelbread contains approximately 200 calories.
Carbohydrates
Each serving of Passover Mandelbread contains approximately 15 grams of carbohydrates.
Fats
Each serving of Passover Mandelbread contains approximately 10 grams of fats.
Proteins
Each serving of Passover Mandelbread contains approximately 3 grams of proteins.
Vitamins and minerals
Passover Mandelbread is a good source of Vitamin E from the almonds.
Alergens
Passover Mandelbread contains nuts (almonds) and eggs.
Summary
Passover Mandelbread is a delicious treat that is relatively low in protein and high in fats and carbohydrates. It is a great dessert option for those looking for a sweet treat during the Passover holiday.
Summary
Passover Mandelbread is a delicious and traditional Jewish dessert that is perfect for serving during the Passover holiday. With its crunchy texture and sweet flavor, it is sure to be a hit with your family and friends. Enjoy this sweet treat with a hot beverage for a delightful snack or dessert.
How did I get this recipe?
The memory of discovering this recipe for the first time is a treasured one. It was many years ago, back when I was just a young girl living in a small village nestled in the mountains. The air was crisp and clean, and the smell of fresh bread baking in the oven filled our home.
One day, as I was helping my mother in the kitchen, she handed me a piece of mandelbread. I had never tasted anything like it before - crunchy, sweet, and so delicious. I asked her where she had learned to make it, and she told me that it was a family recipe that had been passed down for generations.
From that day on, I was determined to learn how to make mandelbread myself. I watched my mother carefully as she mixed the ingredients and shaped the dough, committing every step to memory. As I grew older, I began experimenting with the recipe, adding a pinch of this and a dash of that until I found the perfect balance of flavors.
Years passed, and I eventually became known in our village as the mandelbread maker. People would come from far and wide to sample my sweet treats, and I was always happy to share my recipe with anyone who asked. But it wasn't until I attended my first Passover Seder that I truly understood the significance of this humble dessert.
The Seder was a time-honored tradition in our village, a time when families would come together to retell the story of the Israelites' liberation from slavery in Egypt. As we sat around the table, reciting prayers and eating symbolic foods, I couldn't help but feel a sense of awe at the history and meaning behind the holiday.
It was during that Seder that I first tasted Passover Mandelbread. The crunchy almond cookies were served alongside the traditional foods of the holiday - matzo, bitter herbs, and roasted lamb. The combination of flavors was unlike anything I had ever experienced, and I knew that I had to learn how to make them myself.
After the Seder, I approached the woman who had made the mandelbread and asked her for the recipe. She smiled warmly and told me that it was a family recipe that had been passed down for generations. I felt a sense of kinship with her, knowing that we shared a love for tradition and a desire to preserve the flavors of our ancestors.
I spent the next few weeks perfecting my recipe for Passover Mandelbread, tweaking the ingredients and baking time until I had created a cookie that was just as delicious as the ones I had tasted at the Seder. I shared my creation with my family and friends, and they all agreed that it was a worthy addition to our Passover table.
Over the years, I have continued to make Passover Mandelbread for my family and friends, passing down the recipe to my children and grandchildren so that they can carry on the tradition. It brings me joy to know that this simple dessert, with its rich history and deep flavors, will continue to be a part of our Passover celebrations for generations to come.
As I sit here now, surrounded by the familiar smells and sounds of the kitchen, I can't help but feel grateful for the journey that led me to this recipe. It is a reminder of the power of tradition, the importance of family, and the joy that comes from sharing a delicious meal with the ones you love. And for that, I am truly blessed.
Categories
| Almond Recipes | Dessert Loaf Recipes | Israeli Recipes | Matzo Meal Recipes | Passover Recipes | Potato Starch Recipes | Walnut Recipes |