40 April 18 • 2019
jn

passover

continued from page 38

Fold in the chocolate chips.
Make a test cookie. Form the batter 
into a 1-inch round ball (it doesn’
t have 
to be perfect). Bake for 12-15 minutes, 
until the top of the cookie is dry and 
cracked. Based on how the first cookie 
comes out, form the remaining batter 
into the balls and arrange on the pre-
pared baking sheet. Makes 20 servings.

MANDELBREAD 
3 large eggs
1 cup sugar
1 tsp. lemon juice
1 tsp. salt
1 cup vegetable oil
2 cups matzah cake meal
1 tsp. ground cinnamon
1 cup chopped pecans, walnuts, 
slivered almonds, or combination 
of the three
Topping: 
¼ cup sugar

Preheat oven to 350ºF. 
Combine eggs and sugar in a large 
bowl and using an electric mixer, 
beat until smooth. Add the juice, 
salt and oil and mix well. Combine 
nuts with cake meal and cinnamon 
in another bowl, stir to combine and 
add to the egg mixture — the dough 
will be sticky. 
Line a rimmed baking sheet with 
parchment or spray with nonstick 
cooking spray. 
Form 2 long logs (about 3-inches 
wide) on the baking sheet with your 
hands (moisten hands with water or 
oil to make handling the dough easi-
er). Bake for 30 minutes. 
Remove the mandelbread from the 
oven and, using a serrated knife, slice 
into ½-inch slices, while it’
s still hot. 
Arrange the slices, cut side down, on 
the same baking sheet.
Reduce oven heat to 300ºF, sprin-
kle the sugar and place the sliced 

mandelbread back in the oven and 
bake for about 10 minutes, or until 
toasted. Allow to cool completely. 
Makes about 3-4 dozen slices.

PASSOVER APPLE CAKE

Like a coffeecake, this cake has ump-
teen incarnations. Satisfying and great 
the next day for breakfast, if there’
s any 
left.
Batter:
6 large eggs
1 cup vegetable oil
2 cups sugar
2 cups matzah cake meal
2 Tbsp. potato starch
Filling:
4 Granny Smith apples, peeled or 
unpeeled, cut into thin wedges (about 
6 cups)
Juice of 1 lemon
½ cup sugar
2 tsp. ground cinnamon
Topping:
½ cup chopped pecans or walnuts
3 Tbsp. sugar
1 tsp. ground cinnamon

Preheat oven to 350ºF.
Make dough: Combine all dough 
ingredients in a large bowl and beat 
until smooth. Spread half the batter 
in an ungreased, 9- by 13-inch baking 
dish.
Make filling: Sprinkle the apples 
with lemon juice in a large bowl. Mix 
sugar with cinnamon and add to the 
apples. Arrange apples over the batter 
and top with the remaining batter. 
Make topping: Combine nuts with 
sugar and cinnamon. Sprinkle the 
topping mixture over the cake and 
bake, uncovered, for 1 hour. 
Cool and cut into squares. Makes 
12 or more servings. ■

All recipes ©Annabel Cohen 2019

annabelonthemenu@gmail.com.

Passover Apple Cake

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