Passover Chocolate Mandelbrot (No Flour, Better Tha

Name: Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white sugar; 1 cup dairy-free margarine (I use smart balance light to improve nutritionals); 6 eggs; 2 3/4 cups matzo cake meal; 3/4 cup potato starch; 1/2 teaspoon salt; 1 cup walnuts, chopped; 2 cups semi-sweet chocolate chips; 4 teaspoons white sugar; 2 teaspoons ground cinnamon

Servings: persons

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a large cookie sheet.
3
In a large bowl, cream together the 2 cups sugar and margarine until smooth.
4
Beat in eggs one at a time, mixing well after each one.
5
Combine the cake meal, potato starch and salt; stir into the creamed mixture.
6
Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
7
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.
8
Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
9
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.
10
Slice into 1/2 inch slices.
11
Sprinkle with remaining cinnamon sugar and lay pieces on sides.
12
Bake for about 5-10 minutes on each side.
13
IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
14
Cool completely.

1317

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups white sugar, 1 cup dairy-free margarine (I use smart balance light to improve nutritionals), 6 eggs, 2 3/4 cups matzo cake meal, and more.

Yes, Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions