RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Honey Mandelbrot - pareve
3 eggs, separated 1/4 cup margarine, softened 1 cup matzoh cake meal 1/2 cup honey, heated and divided 1 teaspoon grated orange peel 3/4 cup whole almonds Beat yolks until light; beat in margarine until blended. Stir in cake meal, 1/4 cup honey and orange peel. Beat egg whites until stiff but not dry. Slowly pour remaining honey in a thin stream into egg whites while beating. Fold egg white mixture into yolk mixture until blended. Stir in almonds. Pour half of the batter into each of two 8 x 4 x 2-inch loaf pans. Bake at 350 degrees 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove loaves from pans; cut into 1/2-inch slices. Place cut side up on greased baking sheet. Return to oven and bake at 250 degrees 25 to 35 minutes longer or until lightly browned. Cool completely. Store in an airtight container. Makes about 32 cookies. Note: If needed, re-crisp mandelbrot in 250-degree oven for about 20 minutes. Cool and serve. Source: "Passover meal time brings out traditions" Christine Arpe Gang BIRMINGHAM POST-HERALD (on-line edition), 3/31/99
