Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti)

AniSarit's Note:

Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 20

Yield: 36.0 items

• 2 cups white sugar
• 1 cup dairy-free margarine (I use smart balance light to improve nutritionals)
• 6 eggs
• 2 ¾ cups matzo cake meal
• ¾ cup potato starch
• ½ teaspoon salt
• 1 cup walnuts , chopped
• 2 cups semi-sweet chocolate chips
• 4 teaspoons white sugar
• 2 teaspoons ground cinnamon

Directions:

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.

Reviews

[scancan]

This was so good that my DH would not stop eating it and I was seriously afraid that he would eat it all so I hid it in the oven (the last place he'd think of looking); it certainly does taste like chometz (containing flour). Next time I'm going to leave out the chocolate chips and I will dip it into melted chocolate for a fun variation.

[Sydney Mike]

I LOVE BISCOTTI, & so this recipe really attracted my attention! AND, I gotta say, this IS great biscotti! I like that is can be presented more as a chewable cookie! Will definitely be making this again ~ Want to try it with the chocolate & dried cherries! [Made & reviewed for one of my adoptees in this Spring's PAC]

[Chef #358821]

Sorry to be contrary, but as an experienced baker I found that these were NOT AMAZING at all! I followed the recipe as listed here. They were dense and tasted too heavily of matzo and not much else. I will continue to look for something that has more flavor and is a bit lighter.