2 tb Sugar
2 1/2 ts Cinnamon
1/4 c Egg substitute
4 Extra large egg whites
2 tb Canola oil
1/4 c Fresh orange juice or lemon
-juice; (I used orange)
1 tb Grated orange or lemon zest;
-(I used both)
1 c Matzo cake meal
1/4 c Potato starch
1/4 c Matzo meal
3/4 c Coarsely chopped toasted
-almonds
1. Mix the sugar with 1 tsp of the cinnamon. In a large bowl, beat the eggs
and sugar mixture together thoroughly. Beat in the oil, orange juice and
zest.
2. Mix the cake meal, potato starch, and remaining 1-1/2 tsp of cinnamon
together. Add the matzo meal and almonds.
3. Mix all the dry ingredients into the egg batter to form a soft dough.
3. Cover the dough with plastic wrap and refrigerate one hour or overnight.
5. Preheat the oven to 350 degrees F. Place the dough on a work surface and
shape it into a 1- inch cylinder. Cut into rolls approximately 6- inches
long. Place on a non-stick baking sheet.
6. Bake the rolls for 30 minutes or until lightly browned.
7. Cool slightly; slice the rolls diagonally into 1/2- inch slices and
place cut side up on the cookie sheet. Return to the oven and brown for 15
minutes.
8. Turn off the heat and let stand in oven until lightly browned and crisp.
VARIATION: A mixture of 2 tbsp sugar and 1/2 tsp cinnamon may be sprinkled
over the sliced rolls before returning to the oven. You may also just dust
lightly with powdered sugar before serving. (can make own)
Linda’s note: As my family likes mandelbread on the cakier-side, I
underbaked these by almost 10 minutes. I then put the slices back in the
oven to toast for just a few minutes.
Yields
48 Servings
