Reviewed: Apr. 21, 2003

This recipe is delicious! I am a newlywed, and this is our first Passover together. I have impressed both his family and mine with this mandelbrot! As other reviewers have noted, I cut them into slices when still warm from the oven. I will definitely be using this recipe for years to come! Thanks Joyce!

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DORAROW

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Reviewed: Apr. 13, 2003

Excellent recipe, have been using this on for years. I add one more step to mine. I slice the loaves into about 1/2 inch slices. Put back on a baking sheet, sprinkle with more cinnamon sugar and bake for 20 to 30 minutes at 250 degrees to dry them out. It is much better this way

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DallasTexas

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Reviewed: Apr. 7, 2003

My sister n law made these for pesach last year. These are fantastic you would never know they were kosher for passover. She actually got the recipe out of the Canadian Jewish News and when I looked up the recipe in the archives it was this recipe. Do not hesitate to make these, you will not regret it!

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DNTMES

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Reviewed: Apr. 2, 2002

This is a keeper. The mandelbrot was a huge hit with my family and is sure to be an annual favorite at our Passover meal. I would suggest cutting the loaves as soon as they are removed from the oven, and then leaving them out for a few hours to cool/dry out. Unless you were told, you wouldn't guess there was matzah meal in the recipe. Delicious!

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CHERYLTB

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Reviewed: Mar. 28, 2002

I used this Mandelbrot recipe for the my passover dinner. It was a big hit! I melted chocolate over the top which added a nice touch. Thanks for the recipe joyce.. Shari E.

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