Almond Mandelbrot

Similar to biscotti, these are perfect to serve for Passover.


3 eggs, separated

1/4 cup margarine, softened (Kosher for Passover)

1 cup matzo meal

1/2 cup GOLDEN BLOSSOM HONEY, divided in half

1 teaspoon grated orange zest

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

3/4 cup almonds, whole

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 350°.
Beat egg yolks until fluffy, about 5 minutes. Add margarine and continue beating until well blended. Add matzo meal, ¼ cup honey, orange zest, cinnamon and ginger. Mix well.
In a separate bowl, beat egg whites until peaks form. Drizzle in remaining ¼ cup honey and beat until blended. Combine with egg yolk mixture and beat on high for several minutes until light and airy. Add almonds and mix well.
Divide batter between 2 greased 9 x 5 x 3 inch loaf pans, spreading evenly. Bake at 350° for approximately 30 minutes or until toothpick inserted in center comes out clean.
Remove baking pans from oven and reduce oven temperature to 250°. Remove loaves from baking pans, place on cutting board and cut into ½ inch slices. Place slices cut side up on greased baking sheet and return to oven. Bake for 30 minutes or until lightly brown. Let cool. Store in airtight container.
Yields: 25-30 pieces