Although Passover is over, I still want to share some of the recipes that I made over the holiday. This way, I can keep track for next year.
This year, for the very first time, I experimented with making kosher for Passover mandelbread with chocolate chips. I also used the dough to make drop cookies as well.
Mandelbread is a very traditional Jewish cookie similar to biscotti that I make during the year.
As I have shared, one of the culinary challenges of Passover is baking desserts without sacrificing taste and texture.
I usually try to stick to recipes that are specifically designed to be kosher for Passover. Especially when baking, I find that it is difficult to adapt recipes to be suitable for the holiday.
For many reasons, I also avoid cooking and baking with matzah meal. I find that matzah meal makes the texture dry and tastes unpleasant.
So, I wanted to make mandelbread which is non-gebrokts (without matzah meal) and also gluten free. However, I couldn’t find a recipe to accommodate my specifications.
So, I broke some of my personal baking rules. I took my regular mandelbread recipe and adapted it for Passover.
Instead of regular flour, I used almond flour and tapioca starch. I was not planning on initially adding the tapioca starch. But, the dough was too sticky and did not hold its shape without it.
Below is the recipe of how I made the cookies this year, together with my recommendations for how to improve the recipe for next year.
3/4 cups sugar
Recommendation: Can also make with only 1/2 cup sugar.
1/2 cup oil
Next time, I might use 1/4 cup of oil as nuts have a higher fat content.
4 cups almond flour
1/2 – 1 cup tapioca starch (approximately to make the dough less sticky and able to be shaped)
With less oil, tapioca starch may not be necessary.
2 teaspoons baking power
1 cup chopped nuts (approximately, to make the dough less sticky and able to be shaped)
9 oz. chocolate chips
Using a food processor, pulse the whole orange until finely chopped.
Add the sugar, eggs and oil and mix until smooth.
Then add almond flour and baking powder and pulse until blended.
I found that the dough was too sticky, so I added the tapioca starch and chopped almonds.
Stir in 9 oz. of chocolate chips.
Bake in 350*F oven until lightly browned and firm to touch.
Raizel loves “dot” cookies, which I rarely make.
So, most of the batter was made as drop cookies.
A much smaller amount was baked in a log like mandelbread.
When cooked, I sliced the dough and baked them again in a 250*F oven until toasted.
Here are the pictures:
It actually turned out to be less time consuming to make drop cookies instead of mandelbread. And, I think the texture was better too.
It may be that with almond flour, the dough is less resilient? I also think that the texture might be better if the dough is chilled prior to baking.
Overall, the cookies were a hit. Raizel declared, “this is killer!”
And, they are even being eaten after Passover!