RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Mandelbrot - pareve
3/4 cup vegetable oil 3/4 cup plus 2 tablespoons granulated sugar, divided 3 eggs 3/4 cup matzo cake meal 1/4 cup matzo meal 2 tablespoons potato starch 1/2 teaspoon salt 2 teaspoons ground cinnamon, divided Juice and peel of 1/2 lemon 1 cup sliced almonds In bowl of electric mixer, blend oil and 3/4 cup sugar until light . Add eggs; blend thoroughly. In separate bowl, combine matzo cake meal, matzo meal, potato starch, salt and 1 1/2 teaspoons cinnamon. Blend matzo meal mixture into oil mixture alternately with lemon juice and peel. Fold in almonds. Batter will be soft and sticky. Cover; refrigerate for 4 hours, or overnight, for easier handling. Divide dough into 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. (Dough will be sticky.) Place loaves 2 inches apart on greased baking sheets. Bake in a preheated 350-degree oven for 20 to 30 minutes, or until golden. While loaves are baking, combine remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon in a small bowl; set aside. When loaves are done, remove them from oven. Transfer loaves to cutting board; cut into 1/2-inch-thick slices. Place slices, cut-side up, on same baking sheets. Sprinkle with sugar-cinnamon mixture. Turn off oven heat; return slices to oven and close oven door. Leave in oven 10 minutes, or until lightly browned and crisp. Turn slices over; leave in oven until exposed sides are lightly browned and crisp. Transfer to racks; let cool. Yield: 4 dozen. Source: "A Passover Seder With Israeli Flavor" Judy Zeidler ST LOUIS POST DISPATCH (on-line edition), 4/17/89
