Mandelbread Recipes

4 large eggs or 1 cup of egg substitute(did not try this). 1 1/2 cups of sugar 1 cup canola or safflower oil ( which i now hear are not kosher for passover so check your rabbi) 2 cups of matzah cake meal 1/3 cup of potato starch 1T lemon juice ( i added the lemon zest as well, flavor is in the zest) 1 cup of coarsely chopped walnuts or almonds. Cinnamon Sugar coating: 1/2 cup sugar 1 Tbl of ground cinnamon. Combine the eggs , sugar and oil in a large bowl and beat them until well combined. Stir in the cake meal, potato starch, and lemon juice and zest until moistened. Stir in the nuts. Chill the dough at least a few hours or overnight so that it is stiff enough to handle without sticking too much. Preheat the oven to 350 degrees. Grease two large baking sheets. divide the dough into 4ths and form each fourth into a log that is about 10 inches long and a few inches wide. The point is that after the first baking you want to cut slices that will be the cookie. (if dough is sticking to your hands use a little cake meal) Place the logs lengthwise on the pans and bake them for about 35 minutes or until golden. Cool the logs for 5 minutes, then cut them on a diagonal (use serrated knife) into 3/4 to 1 inch slices (too thin will fall part) . Coat both sides with cinnamon sugar mixture and stand them or place cut side down on baking sheet. Return them to the oven and then turn it down to 250 degrees and let dry for 35 minutes. If they still feel soft once they have fully cooled return them to 250 oven for another 15-25 minutes. Cappucino version- 2Tbl of strong coffee 1-1/2 cups of chocolate chunks (omit the lemon and lemon zest.)(1/4 tsp salt)