I did it! I made mandel bread for the very first time. Better yet, I made passover mandel bread and it actually came out good! I even found whole wheat matzah cake meal. This passover thing has become really fancy. I remember when whole wheat matzah came out but whole wheat matzah cake meal is just amazing.
I was actually surprised, I thought this recipe would require some strange ingredients since it’s for Passover but the only alterations were using potato starch and matzah cake meal. The batter tasted disgusting, obviously I had to try it. It made me a little nervous. When I tried the mandel bread after it got out of the oven I couldn’t believe how fantastic it tasted. The key, lots of chocolate chips, cinnamon sugar, and nuts. It completely masks the taste of anything “passovery.”
- 2 cups sugar
- 2 sticks butter
- 6 eggs
- 2 3/4 cups whole wheat matzah cake meal
- 1/2 tsp. salt
- 2/4 cup potato starch
- 3/4 cup chopped walnuts
- 3/4 cup chopped pecans
- 1 1/2 cups chocolate chips
- 1/2 cup milk chocolate chips
- 2 Tbsp. sugar & 1 Tbsp. cinnamon (for the topping)
Preheat the oven to 350 degrees F.
Sift the cake meal, potato starch, and salt. Set aside.
Cream the butter and sugar until light. Add the eggs and continue beating.
Add the dry ingredients to the wet and mix well. Mix in the nuts, chocolate, and butterscotch chips.
Separate into 3 loaves on a cookie sheet (or two) lined with parchment paper. Top the loaves with the cinnamon & sugar mixture.
Bake for 40 minutes. Take the loaves out of the oven and slice immediately. Turn the slices on their sides. If you’d like, sprinkle a little more of the cinnamon sugar mixture.
Place them back in the oven for another 15 minutes. Let cool completely before serving.
I can’t wait for my family to try this tonight, especially my Dad. This is right up his alley! This will be great with coffee in the morning at breakfast or a simple sweet treat at anytime.