Almond & orange Pesach mandelbrot
Celebrate Passover with an Eastern European Jewish recipe, similar to Italian biscotti. This version comes flavoured with orange zest, dark chocolate and almonds
- Serves: 30 persons
- 180g ground almonds
- 100g fine matzo meal
- 60ml sunflower oil
- 150g caster sugar
- 1orange, zested
- 90g dark chocolate, roughly chopped into 1cm pieces
- 80g blanched almonds, roughly chopped
Step 1Heat the oven to 150C/130C fan/gas 2. Line two baking sheets with baking parchment. Mix the ground almonds, matzo meal and a large pinch of salt in a large bowl and set aside.
Step 2Beat for 3-4 mins in a stand mixer fitted with the whisk attachment (or using an electric whisk), until pale and airy. Gradually whisk in the eggs, oil, then the sugar, and finally the orange zest. Stir in the ground almond mixture, then the chocolate chunks and blanched almonds.
Step 3Halve the dough and, with damp hands if it’s sticky, make two oblong logs, each about 5cm wide. Put them on the baking sheets and bake for 45 mins. Cool on the baking sheets for 10 mins. Reduce the oven to 140C/120C fan/gas 1. Transfer the baked dough to a chopping board and, using a serrated knife, cut each one diagonally into slices that are 1.5-2cm wide.
Step 4Turn the baking parchment over, put the biscotti back on the baking sheets and bake for another 15 mins. Remove from the oven, turn them over, then bake for another 15 mins until firm to the touch on the outside but still soft on the inside. Keep an eye on them to make sure they do not get too dark. They will get more crunchy as they cool. Cool for 5 mins on the tray, then slide the parchment and cookies onto a wire rack to cool completely. Will keep in an airtight container for up to 10 days.