How to Make
Mary Goldberg's Passover Mandel Bread
In a mixing bowl, whisk together oil and 3/4 cup sugar. Beat in the eggs until well mixed.
Whisk in lemon juice, lemon zest, cinnamon and salt.
Use a large spoon to stir in the matzo cake meal, matzo meal, and potato starch until a wet, sticky dough forms
Stir in the slivered almonds and chopped nuts. Cover the batter with plastic wrap and let it rest in the refrigerator.
Lightly grease your hands with avocado or coconut oil. Form dough into 2 long rectangles and place on lined baking sheet. Bake at 350 degrees F for 30 minutes.
Remove from the oven and carefully place on a cutting board. Allow to cool for 10 minutes, then slice into ½ inch wide slices.
Pour 1/4 cup of sugar into a shallow dish. Carefully roll each cookie in the sugar.
Place back onto the baking sheet, cut side down. Bake for an additional 10-20 minutes, until firm with crisp edges. Remove from the oven and allow to cool completely on a rack.
These are especially delicious when dunked in coffee or tea. Yum!