Reviewed: May 9, 2009

Thank you!

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Becky

Cooking Level: Beginning

Living In: Loxahatchee, Florida, USA

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Reviewed: Apr. 20, 2009

An absolute hit with the family, definitely will be making this recipe again. Thanks.

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missc202003

Living In: Queens, New York, USA

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Reviewed: Apr. 15, 2009

I made this for my Jewish relatives during Passover and it was a HUGE hit. I had to make a second batch because the first one was gone in two days. I used semi-sweet chocolate chunks instead of chocolate chips, and didn't use nuts for allergy reasons (although I want to try them with almonds if I make this for a different crowd). I also did what many reviewers suggested, and let the loaves bake for about 35 min, then sliced, sprinkled with more cinnamon/sugar, and returned to the oven for about 10 min on each side. I wasn't sure they were crunchy enough at that point, so I let them sit in the warm oven after I turned it off for a bit. Similar to biscotti, only better!

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bandwife

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Reviewed: Sep. 11, 2008

I also watched the time they baked, let them rest 1o min,sliced and baked on the side another 10 min. our friends,Jewish and non liked them so well I adapted them for year round enjoymenht- I use 3/4 c cornstarch for tme potato starch and 4 1/4-4/1/2 c flour for the meal.

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tosca

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Reviewed: Apr. 20, 2008

These were really good. I also baked the 2 loaves, then sliced them after they baked for 55 minutes, sprinkled on more cinnamon sugar and then baked on each side for an additional 10 minutesper side. I made them for my Jewish friends for Passover. Everybody loved them. I will be making another batch tomorrow to keep! I am also going to try cranberries and white chocolate.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Apr. 19, 2008

this just came out of the oven and I couldn't help but take a taste, it was as good as all the other reviewers say it is. I took the advice of the others and took out the bread at 35 minutes, let it cool, sliced it, and then sprinkled the cinnamon & sugar. Then I put the bread back in the oven for a few minutes. I can't wait for my guests to try it, thanks!

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jessica

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Reviewed: Mar. 5, 2008

I get asked if this is really Kosher for Passover. Enough Said

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CHEYNLIORA

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Reviewed: Jun. 29, 2007

This recipe was yummy! It was like a cross between a toasted quickbread and biscotti. I made one batch with chocolate chips and walnuts and another dried cherries and almond slices. All my Jewish friends loved it and couldn't believe it was kosher for Passover!

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Doris Cheung

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

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Reviewed: Apr. 5, 2007

I usually hate mandelbread but this one is delicious! it's chocolaty and has a great texture- crunchy but not dry. Everyone loved them! I baked them for about 30 minutes, then sliced them, sprinkled more sugar and cinnamon on the sides and baked on each side for about 10 minutes each.

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Amy O.

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Reviewed: Apr. 4, 2007

I prepared these for the first time and they are all gone! I got a really high yield of cookies out of this, prob about 4 doz biscuits. I formed 3 loaves, baked them on parchment paper lined pan, and only baked them for about 35 minutes. I cooled them for 20 min, sliced them, sprinkled them again with cinn sugar, and hit them again at 250 for another 30 min. Superb! They were crunchy without being totally dried out. Next time I will add cranberries and nuts (I left the nuts out this time as I did not have any on hand) to the choc chips.

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csegher

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Apr. 1, 2007

The best ever Passover recipe I have tried! I also cut the loaves into biscuits and browned them a bit on their sides to dry out. Otherwise, you can't mess with perfection!

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ILENE M

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Reviewed: Mar. 12, 2007

Outstanding! This is a keeper! I made two batches - the first I made 2 logs - the second time around, I made 3 logs. I prefer the smaller mandelbrot. This is a great year round recipe. Thanks for sharing!

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Leslee

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Reviewed: Apr. 16, 2006

This recipe turned out very good even though I made a few mistakes with the help of my little kids. I didn't have Matzo cake meal so I used regular Matzo meal. I also accidentaly bought mini chocolate chips. My kids turned the stove to broil about halfway through the normal cooking time. I noticed the smell of smoke and never guessed that this had happened. I ended up taking it out of the oven at this point and cutting off as much burned part as I could. Even still the Mandelbrot was amazing. My guest asked to take some home. They showed me the next day that their children had only left crumbs. Thanks for a good recipe.

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LADYBIRD1995

Cooking Level: Intermediate

Home Town: Lawrence, Michigan, USA

Living In: Port Richey, Florida, USA

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Reviewed: Apr. 16, 2006

"Best Mandelbrot I've ever had!" - a comment made by my calorie-conscious mother-in-law - with a compliment like that, how can anyone doubt this recipe?! Seriously though - this recipe is a keeper - easy, tasty and makes enough to serve to a crowd. Definitely make 3 loaves, bake it twice (10 minutes each side once sliced) and sprinkle with the cinnamon sugar. The more crunchy the better!

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ALICANDRA

Cooking Level: Intermediate

Home Town: Shrewsbury, Massachusetts, USA

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Reviewed: Apr. 15, 2006

This was delicious. I will definately make this again. It was messy when it came time to form into loaves. I needed to do this right on the baking pan because it was too sticky to transfer. I cooked it the whole 55 minutes and it was fine. Probably cooking it a little less would have been better, however no one complained.

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Stacy

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Reviewed: Apr. 9, 2006

This is fabulous as it is, but I buy three disposable aluminum pans, approximately 5 x 12 by 1 inch high. It makes three perfectly uniform loaves in 1/2 hour. I then slice them and return them to the oven at 250 for 1/2 hour as someone else had suggested. Couldn't be more perfect! They are gone in a flash.

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LINDA

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Reviewed: Apr. 26, 2005

THIS IS SIMPLY DELICIOUS! I formed three loaves the width of one baking sheet--they dont spread so much and it was able to cook it it all on one sheet. Trust me with this one- check after 30 or 35 minutes of cooking. When LIGHTLY BROWNED, take them out of the oven. Let them cool till warm (about 15 or 20 minutes) and slice. Sprinkle with cinnamon sugar and lay pieces on sides. bake for 2-3 minutes on each side. Cool completely. Trust me-this seems like they would be undercook but theyre delicious when theyre slightly underbaked. if not, theyre too cakey. so underbake them by 5 minutes or so...TRUST ME!! ENJOY!

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ABATYA18

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Reviewed: Apr. 25, 2004

I made this recipe with just chocolate chips and it was great. Then I made it with only walnuts (2 cups) and it was even better! Everyone loves it! I find I'm making it still, even though Passover is long over.

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Shprintze Baker

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: Albany, New York, USA

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Reviewed: Apr. 11, 2004

Delicious... I recommend checking for doneness after 45 minutes and every five minutes after that until the pick comes out clean. According to my husband, this recipe only serves 2!!

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kmom

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Reviewed: May 4, 2003

Absolutely excellent - everyone raved, and this makes such a large amount that we ate it for several days. The suggestion that you slice it and sprinkle with extra cinnamon/sugar and rebake was well worth the time - better than biscotti!

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HARDROFF

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Passover Chocolate Mandelbrot

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