Kosher for Passover Chocolate Chip Mandel Broit

Recipes

Apr 4

This recipe comes from my French mom, AKA a very close family friend who’s like a mom to me. Her name is Irene Korcarz. Irene and her husband own one of the last standing kosher bakeries in the Le Marais district in Paris called, Korcarz.

Definitely stop into the bakery for lunch and say hi to Irene for me! She’s usually there! Now back to the Mandel broit…this is the perfect Passover cookie to enjoy with your morning coffee or tea! Even if it’s not Passover, they are still delicious. The recipe calls for cake meal, which you can get during the Passover season in most supermarkets, however if you are gluten-free look for this Manischewitz GF cake meal or the Yehuda brand. If you are dairy-free gives this recipe a try regardless what holiday it is!

You can keep them a bit softer if you don’t bake them a second time, as you would with an Italian biscotti. What’s the difference between Mandel broit and biscotti?? They are very similar actually, but Mandel broit contains more fat typically (in this case I used olive oil) and it makes the cookie not as dry as Italian biscotti would be..

These cookies contain almond flour and cake meal, which keeps it kosher for passover, but if you aren’t celebrating I think regular AP flour would work out well.

I N G R E D I E N T S

1.5 cups almond flour
1.5 cups cake meal
1 tablespoon baking powder
1 teaspoon of salt
6 large eggs
1.5 cups sugar
3/4 cups avocado or olive oil
1 teaspoon vanilla extract
1 tablespoon orange or lemon zest (optional, but add elegance)
1/2 cup mini chocolate chips (can sub in any other mix in here)
egg wash (1 egg + water)
flaky sea salt (optional)

I N S T R U C T I O N S

Preheat your oven to 350 degrees.
Mix together cake meal, almond flour, baking powder, and salt in a large bowl.
In another bowl beat the eggs with sugar until pale yellow.
Add in oil and vanilla into the egg mixture and then add slowly incorporate the dry ingredients.
Mix all together.
Wet hands and form dough into 4 logs about 2 inches wide. (see photo below)
Brush logs with egg wash and a sprinkle of flaky sea salt (if you have) and bake at 350 degrees for 40 minutes until golden brown. Rotate your pan at the 20 minute mark.
Cut logs into 1/2 inch slices when warm, let cool completely and enjoy!!

N O T E S

If your dough isn’t coming together enough to form a log by hand due to it being too sticky and wet, THAT IS OKAY! It’s happened to me before too, and likely because everyone uses different almond flour brands.

BUT, it all works out just fine! All you need to do is lay your parchment paper on the sheet tray (use a baking sheet tray with 1-inch walls. Pour the batter onto the sheet tray and spread it evenly as best as you can. Bake for about 40-45 minutes like it says above, rotating halfway, and let it cool completely before continuing to slice and do the second bake that you would do for making a biscotti type cookie.

Your cookie logs should look like this before baking.

N O T E S

I HIGHLY SUGGEST YOU DO THIS! Make your mandel broit more crunchy and more like Italian biscotti with a second bake! After they are completely cooled from the first bake, sliced and bake for another 20 minutes until edges are crisp and browned.

Cool completely and keep in an air tight container for a week. Alternatively, you can freeze the cookies for a few months.