Serves 10
95 min
Almond & Orange Pesach Mandelbrot
Recipe GLPRac98fe6b559404
Crispy twice-baked almond biscotti infused with bright orange zest and studded with dark chocolate and blanched almonds. This traditional Pesach (Passover) treat combines the nutty richness of ground almonds with the freshness of citrus, creating a satisfying cookie that's crunchy on the outside and subtly tender within. Perfect for celebrating the holiday or enjoying year-round.
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Ingredients
180 g Ground almonds
100 g Fine matzo meal
pinch Salt
2 Eggs
60 ml Sunflower oil
150 g Caster sugar
1 Orange, zested
90 g Dark chocolate, roughly chopped into 1cm pieces
80 g Blanched almonds, roughly chopped
Directions
Preheat your oven to 150°C (130°C fan / gas mark 2). Line two baking sheets with parchment paper. In a large mixing bowl, combine the ground almonds, fine matzo meal, and a generous pinch of salt. Set this mixture aside.
Using a stand mixer fitted with the whisk attachment (or an electric whisk if you don't have a stand mixer), beat the eggs, sunflower oil, and caster sugar together for 3–4 minutes until the mixture becomes pale and airy. Whisk in the orange zest until well combined.
Gently fold the ground almond mixture into the egg mixture, stirring until well combined. Then fold in the dark chocolate pieces and chopped blanched almonds until evenly distributed throughout the dough.
Divide the dough in half. Using damp hands if the dough feels sticky, shape each half into an oblong log approximately 5cm wide. Place both logs on the prepared baking sheets.
Bake the logs for 45 minutes until they are set but still slightly soft. Remove from the oven and allow them to cool on the baking sheets for 10 minutes. Reduce the oven temperature to 140°C (120°C fan / gas mark 1).
Transfer the cooled baked logs to a cutting board. Using a serrated knife, cut each log diagonally into slices that are 1.5–2cm wide.
Turn the parchment paper over and arrange the biscotti slices back on the baking sheets. Bake for 15 minutes, then remove from the oven, carefully flip each biscotti over, and bake for another 15 minutes until they are firm to the touch on the outside but still slightly soft on the inside. Watch carefully to prevent over-browning.
Cool the biscotti on the baking sheet for 5 minutes, then transfer both the parchment and cookies to a wire rack to cool completely. The cookies will continue to crisp up as they cool. Store in an airtight container for up to 10 days.
