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Name: Pesach Mandelbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 2 tb Canola oil; 1/4 c Fresh orange juice or lemon; 1 c Matzo cake meal; 1/4 c Egg substitute; 2 tb Sugar; 1/4 c Matzo meal; 3/4 c Coarsely chopped toasted; 1 tb Grated orange or lemon zest;; 1/4 c Potato starch; 4 Extra large egg whites; 2 1/2 ts Cinnamon

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INGREDIENTS

2 tb Canola oil
1/4 c Fresh orange juice or lemon
1 c Matzo cake meal
1/4 c Egg substitute
2 tb Sugar
1/4 c Matzo meal
3/4 c Coarsely chopped toasted
1 tb Grated orange or lemon zest;
1/4 c Potato starch
4 Extra large egg whites
2 1/2 ts Cinnamon

Servings

INSTRUCTIONS

1. Mix the sugar with 1 tsp of the cinnamon. In a large bowl, beat the eggs and sugar mixture together thoroughly. Beat in the oil, orange juice and zest. 2. Mix the cake meal, potato starch, and remaining 1-1/2 tsp of cinnamon together. Add the matzo meal and almonds. 3. Mix all the dry ingredients into the egg batter to form a soft dough. 3. Cover the dough with plastic wrap and refrigerate one hour or overnight. 5. Preheat the oven to 350 degrees F. Place the dough on a work surface and shape it into a 1- inch cylinder. Cut into rolls approximately 6- inches long. Place on a non-stick baking sheet. 6. Bake the rolls for 30 minutes or until lightly browned. 7. Cool slightly; slice the rolls diagonally into 1/2- inch slices and place cut side up on the cookie sheet. Return to the oven and brown for 15 minutes. 8. Turn off the heat and let stand in oven until lightly browned and crisp. VARIATION: A mixture of 2 tbsp sugar and 1/2 tsp cinnamon may be sprinkled over the sliced rolls before returning to the oven. You may also just dust lightly with powdered sugar before serving. (can make own) Lindas note: As my family likes mandelbread on the cakier-side, I underbaked these by almost 10 minutes. I then put the slices back in the oven to toast for just a few minutes. Source: Harriet Roths Deliciously Healthy Jewish Cooking p. 92 Penguin Group, NY 1996 ISBN 0-525-9391-8 Recipe by: Harriet Roths Deliciously Healthy Jewish Cooking p. 92 Posted to MC-Recipe Digest by Linda Shapiro on Apr 7, 1998

NOTES

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Pesach Mandelbread

2 tb Canola oil
1/4 c Fresh orange juice or lemon
1 c Matzo cake meal
1/4 c Egg substitute
2 tb Sugar
1/4 c Matzo meal
3/4 c Coarsely chopped toasted
1 tb Grated orange or lemon zest;
1/4 c Potato starch
4 Extra large egg whites
2 1/2 ts Cinnamon

1. Mix the sugar with 1 tsp of the cinnamon. In a large bowl, beat the eggs  and sugar mixture together thoroughly. Beat in the oil, orange juice and  zest.    2. Mix the cake meal, potato starch, and remaining 1-1/2 tsp of cinnamon  together. Add the matzo meal and almonds.    3. Mix all the dry ingredients into the egg batter to form a soft dough.    3. Cover the dough with plastic wrap and refrigerate one hour or overnight.    5. Preheat the oven to 350 degrees F. Place the dough on a work surface and  shape it into a 1- inch cylinder. Cut into rolls approximately 6- inches  long. Place on a non-stick baking sheet.    6. Bake the rolls for 30 minutes or until lightly browned.    7. Cool slightly; slice the rolls diagonally into 1/2- inch slices and  place cut side up on the cookie sheet. Return to the oven and brown for 15  minutes.    8. Turn off the heat and let stand in oven until lightly browned and crisp.    VARIATION: A mixture of 2 tbsp sugar and 1/2 tsp cinnamon may be sprinkled  over the sliced rolls before returning to the oven. You may also just dust  lightly with powdered sugar before serving. (can make own)    Lindas note: As my family likes mandelbread on the cakier-side, I  underbaked these by almost 10 minutes. I then put the slices back in the  oven to toast for just a few minutes.    Source: Harriet Roths Deliciously Healthy Jewish Cooking p. 92 Penguin  Group, NY 1996 ISBN 0-525-9391-8    Recipe by: Harriet Roths Deliciously Healthy Jewish Cooking p. 92    Posted to MC-Recipe Digest by Linda Shapiro <lss@coconet.com> on Apr 7,  1998

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 48 Servings

Calories: 51
Calories from Fat: 6 (12%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 11.7mg		0 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 9.7g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 51

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