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

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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