Ruthie K’s Mandelbread for Passover (GF)

I’ve mentioned in the past that some friends of mine will occasionally offer recipes to me “for the blog”, things they think will be a hit. Ruthie is a friend I trust, and when she says, these mandelbread (biscotti like cookie) are great, you’ll love it! I’m willing to check it out. So I planned to make it for us but not necessarily to post it. Guys, this never made it past Shabbat, never lasted till Seder night. The kids (and grandkids especially) snorfed it down so fast I barely was able to snag one for myself. And I will say that I made a few changes, making it fragrantly spicy, redolent of cinnamon, ginger and nutmeg. Okey dokey, when something is such a big hit, you just make it again! So I did. I’m not sure if it isn’t even better since I let it crisp for longer in the oven. So I present to you Ruthie’s (more or less) recipe with love. Have a continued wonderful Passover!

Preheat the oven to 350 F/180 C and gather your ingredients:

Now I made this in a mixer the first time but know that there are those out there who don’t have a mixer for Passover and I made it by hand in a bowl the second time. Folks, you’ll be happy to know there’s no difference in the texture. So carry on!

K. Into the bowl goes the eggs and sugar and oil and spices.

There’s your cinnamon, nutmeg, ginger, vanilla sugar and salt. Mix it all together till smooth like so

Now add the packed almond flour (sweep the cup in the almond flour bag and level), the potato starch and the baking powder. Mix, mix mix till combined.

Your dough will be sticky so either oil your hands or wear gloves and oil them and form three logs of more or less equal size and pat into a parchment lined baking sheet.

Pop into the hot oven and bake about 30 minutes or till logs are medium brown like so

Check with a toothpick to make sure the center is not gooey, if yes, give it another five minutes.

Now while still warm, slice the logs into approximate 3/4 inch (2 cm) slices and turn them on their sides and sprinkle with the second packet of vanilla sugar evenly over the slices.

Place the slices back in the oven and toast for at least ten minutes and even fifteen if you like them crispier. Let cool completely before storing in tins. Fabulous with tea or coffee.

Ruthie K’s Mandelbread for Passover (GF)

3 eggs

1 cup (200 grams) sugar

1/4 cup (60 ml) walnut oil

1 packet (2 teaspoons) vanilla sugar or 1 teaspoon vanilla extract

1 rounded teaspoon ground ginger 

2 teaspoons ground cinnamon 

1/4 teaspoon nutmeg 

1/4 teaspoon salt 

2 tsp baking powder 

3 1/2 cups (336 grams) packed fine almond flour (NOT almond meal, with brown flecks from the skins)

1/2 cup (75 grams) potato starch

Topping:

1 packet (2 teaspoons) vanilla sugar 

Preheat oven to 180C/350F.

Line baking sheet with parchment paper. Set aside.

Beat eggs and sugar together. Add oil, vanilla and spices and salt and mix smooth. Add baking powder and almond flour and potato starch stirring until well mixed. 

Using oiled hands or oiled gloves, form dough into 3  logs and place on lined baking sheet.

Bake about 30 minutes or till logs are medium brown and a toothpick comes out clean and slice while still warm into 3/4 inch (2 cm) slices.  Lay slices on their sides on baking sheet. Bake an additional 10 -15 minutes or till medium brown. They will harden more upon cooling. Cool completely before placing in tins.