Recipe - Pesach Mandelbread

2 tablespoon Sugar
2 One half teaspoon Cinnamon
One fourth cup Egg substitute
4 Extra large egg whites
2 tablespoon Canola oil
One fourth cup Fresh orange juice or lemon
juice; (I used orange)
1 tablespoon Grated orange or lemon zest;
(I used both)
1 cup Matzo cake meal
One fourth cup Potato starch
One fourth cup Matzo meal
Three fourths cup Coarsely chopped toasted
almonds

1. Mix the sugar with 1 tsp of the cinnamon. In a large bowl, beat the eggs
and sugar mixture together thoroughly. Beat in the oil, orange juice and
zest.

2. Mix the cake meal, potato starch, and remaining 1One half tsp of cinnamon
together. Add the matzo meal and almonds.

3. Mix all the dry ingredients into the egg batter to form a soft dough.

3. Cover the dough with plastic wrap and refrigerate one hour or overnight.

5. Preheat the oven to 350 degrees F. Place the dough on a work surface and
shape it into a 1 inch cylinder. Cut into rolls approximately 6 inches
long. Place on a nonstick baking sheet.

6. Bake the rolls for 30 minutes or until lightly browned.

7. Cool slightly; slice the rolls diagonally into One half inch slices and
place cut side up on the cookie sheet. Return to the oven and brown for 15
minutes.

8. Turn off the heat and let stand in oven until lightly browned and crisp.

VARIATION: A mixture of 2 tbsp sugar and One half tsp cinnamon may be sprinkled
over the cut or sliced up rolls before returning to the oven. You may also just dust
lightly with powdered sugar before serving. (can make own)

Linda's note: As my family likes mandelbread on the cakierside, I
underbaked these by almost 10 minutes. I then put the slices back in the
oven to toast for just a few minutes.

Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 92 Penguin
Group, NY 1996 ISBN 052593918

Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 92

Posted to MCRecipe Digest by Linda Shapiro lss@coconet.com on Apr 7,
1998