Cappucino Mandel Bread or Bust

So in preparation for the passover holidays I have been making desserts first, instead of my usual start the soup and the briskets. I have never made mandel bread. My mother always did and I am not sure if she did it for passover. For some reason I always thought it was too much work and the reality is I like Biscotti better. Well I like some biscotti, the really dry kind that you can break your teeth on, with a cup of tea or coffee. The plain kind with almonds. It must be the russian in me. Not the biscotti but the plain dry stuff with a!!! Most people are like give me anything as long as it is chocolate. While I like chocolate I am more of the lemon, fruit and spice girl. Also coffee flavoring and mocha but with dark chocolate. Not a milk chocolate person unless it is disguised with lots of caramel and nuts. Once again I digress. The first MandelBread I made was with lemon flavoring (lemon juice and zest) and almonds. It was made with oil so in kosher speak that makes it "Parve", which means you can have it with either milk or meat. In 2007 speak it means no trans fat!!! Before you jump up and down there are egss in it! Passover is all about eggs whenever possible I try to use egg whites but even with that the egg quota for a year is met in that week. The drying method for Mandelbread is the trickiest part. In the end I used another recipes drying method which works great. But it wasnt enough to try this out I had to come up with something new! Since there has always been this controversy over vanilla at Passover i tried coffee flavoring. I decided to make Cappucino MandelBread and they were good!!! Next time I will use more chocolate chunks and less coffee. Instead of lemon I flavored the dough with strong coffee and chunked up some good bittersweet chocolate. Once the loaves were sliced I dipped them in cinnamon sugar hence , coffee, chocolate and cinnamon sugar=Cappucino Mandelbread. The only bad part is that I ate way too many of them!! The good news is they keep great in the freezer and if they regain moisture you can dry them in a 250 degree oven and voila !!!! Recipe to follow in a separate Post since I cant figure out how to line this thing up correctly!!