Best 6 Passover Chocolate Mandelbrot Recipes

THE WORLD'S BEST PASSOVER CHOCOLATE CHIP MANDEL BREAD

Steps:

• Preheat oven to 350° F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together cake meal, salt, and potato starch. Set aside.
• In the bowl of an electric mixer, cream together the sugar and butter.
• Add the eggs, one at a time, mixing well after each addition.
• Gradually add the cake meal mixture. Mix until combined.
• Stir in the chocolate chips.
• Wet hands minimally and form the dough into 4 loaves on the prepared baking sheet. Each loaf should be about 2" wide. Sprinkle with cinnamon sugar.
• Bake for 35-40 minutes or until just turning golden brown.
• Remove from oven and cut on baking sheet while still warm, into 1/2" - ¾" slices.
• Use a spatula to move mandel bread to a wire rack to cool completely.
• Store in an airtight container at room temperature for at least 7 days.

PASSOVER CHOCO-NUT MANDEL BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
• In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
• Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
• Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.

PASSOVER MANDEL BREAD

Steps:

• 1. In a large mixing bowl combine oil and sugar and whisk well. Add eggs, whisking one at a time. 2. Sift almonds, potato starch and salt over the wet ingredients, mix well. Add chocolate chips and mix in. Refrigerate the batter for at least one hour or overnight. 3. Preheat oven 300℉, line baking sheet with parchment paper. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle. 5. Bake until lightly browned on the bottom, about 20 minutes. 6. Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. EnJOY as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side. 8. Cool completely on wire racks before serving.

CLAIRE'S MANDELBROT

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a large bowl.
• Whisk together eggs, oil, and vanilla in another bowl until combined, then stir oil mixture into flour mixture until combined well. (Dough will be crumbly.) Stir in walnuts and chocolate chips. Transfer mixture to a lightly floured surface and knead until a dough forms.
• Quarter dough and firmly press each piece into a 10- by 2-inch log. Arrange logs 2 inches apart on an ungreased large baking sheet.
• Bake in middle of oven until golden, about 30 minutes. Leave oven on.
• Loosen logs from baking sheet with a metal spatula, then transfer to a cutting board and cool 5 minutes. Cut logs crosswise with a large heavy knife into 1/2-inch-wide slices and arrange on baking sheet, standing upright, 1/4 inch apart. Bake cookies in middle of oven until golden all over with firm centers, 10 to 12 minutes. Transfer to a rack to cool completely. (Cookies will crisp as they cool.)

PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a large cookie sheet.
• In a large bowl, cream together the 2 cups sugar and margarine until smooth.
• Beat in eggs one at a time, mixing well after each one.
• Combine the cake meal, potato starch and salt; stir into the creamed mixture.
• Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
• Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.
• Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
• Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.
• Slice into 1/2 inch slices.
• Sprinkle with remaining cinnamon sugar and lay pieces on sides.
• Bake for about 5-10 minutes on each side.
• IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
• Cool completely.

CHOCOLATE CHIP MANDELBROT COOKIES

Steps:

• Whisk eggs and 1 cup sugar until well blended. Add oil, orange zest and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours., Preheat oven to 350°. Using lightly oiled hands, divide dough into 4 portions. On a parchment-lined baking sheet, shape 2 portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.