Passover Mandelbrot

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Episode 95

Passover Mandelbrot

  • 3 large eggs, room temperature
  • 1 cup (198 grams) granulated sugar
  • 1/2 cup (99 grams) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (240 grams) matzo cake meal
  • 1/2 cup (76 grams potato starch
  • 1/4 teaspoon salt
  • 6 ounces chocolate chips, nuts, or dried fruit
  • 6 ounces melted chocolate, optional


  1. Preheat oven to 350 F. Grease a cookie sheet or line with a silicone baking sheet.
  2. Make the dough. Using an electric mixer, beat eggs on medium-low speed for 30 seconds. Add sugar and continue to beat until well combined, another 1 minute. Gradually pour in oil and vanilla extract, followed by the matzoh cake meal, potato starch, and salt. Mix until ingredients are combined and no dry matzoh meal remains. Stir in the chocolate chips, chopped nuts, or dried fruit.
  3. Rest the dough. Set aside for at least 30 minutes at room temperature, or refrigerate for up to 24 hours.
  4. Shape the loaves. With well-oiled hands (dough will be sticky), divide dough into 3 long oval loaves on the prepared cookie sheet.
  5. Bake the mandelbrot. Bake for 30 minutes. Remove from the oven and slice into 24 cookies, while still hot. (The dough will crumble while slicing if cooled.) Return the cookies to the oven for another 5 to 10 minutes, until starting to brown on top.
  6. Cool on a wire rack. If desired, dip the bottom in melted chocolate.

Recipe Courtesy: Bunsen Burner Bakery