Alternately spelled “mandel,” this recipe is for a traditional cookie also called Mandelbrot. Mandel bread is a Jewish baked good similar to biscotti in its crunchy consistency. They were popular with Askenazi Jews and rabbis in Eastern Europe due to it being durable and long lasting. There are variations including cinnamon, chocolate chips and nuts. Apparently in America there are more variations given the many culinary influences present. According to Wikipedia, it literally translates as “almond bread.”

The secret to this and biscotti is that they are baked twice to achieve the dry and crispy crunch.

Passover Mondel Bread

3/4 c oil

3/4 cup sugar (scant)

Beat well

Add 3 eggs

Add

2 tbsp potato starch

1/2 tsp salt

3/4 c cake flour

1/3 c matzo meal

1 tsp cinnamon

3/4 c chopped nuts

Vanilla

Refrigerate

375° 1/2 hoir

250°

(I really don’t know how long to bake them the second time)