Passover Mandelbrodt is a sweet, nutty and delicious bread that is often served as a cake. Simply delish with a glass of tea!
Passover Mandelbrot

Passover Mandelbrodt
Prep time
Cook time
Total time
Which came first, the Mandelbrot or the Biscotti? Italy has enjoyed a very large Jewish population, and each has shared recipes, so the question is quite valid.
Recipe type: Baked Goods
Cuisine: Jewish
Serves: 36
  • 2 Cups sugar
  • 1/2 pound margarine
  • 6 eggs
  • 2 3/4 Cups matzo cake meal
  • 1/2 teaspoon salt
  • 3/4 Cup potato starch
  • 6 ounces chocolate chips
  • 1 Cup walnuts -- chopped
  • 1 teaspoon cinnamon
  • 2 teaspoon sugar
  1. Mix the smaller amount of sugar with the cinnamon and set aside.
  2. Cream sugar with the margarine. Add eggs one at a time, beating thoroughly after each one.
  3. Sift together cake meal, salt and starch. Fold into creamed mixture. Add chocolate and nuts. Mix well.
  4. Form into 3 loaves, about 2" wide. Sprinkle with the sugar/cinnamon mixture.
  5. Bake on greased cookie sheets for 45 min. at 350 degrees
Often served as a cake, this almond bread is Anglicized to Mandelbread and sold in many Jewish bakeries. This version is made for Passover. Other varieties, often with a lighter (leavened) dough, candied cherries and citron are made during the rest of the year.

Mandelbread has many of its roots in Roman cuisine. Mandelbread is very similar to Italian biscotti. Both have been made for more than 2,000 years.

Cut with a very sharp knife into slices about 3/8" thick.


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