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Grain-Free Mandel Bread / Biscotti (Kosher for Passover / Otto's Cassava Flour)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

I call this recipe Mandel Bread / Biscotti because there's little (if any) difference between these 2 cookies, and I want everyone to feel free to enjoy them - no matter their heritage, or holiday celebrating. They are Kosher for Passover, but would be an excellent addition to one's Easter dessert table as well! While delicious on their own, they're especially fun to dip into coffee or tea! These cookies are twice-baked, once as a loaf, then again after being sliced. This is what makes them especially crunchy. Since the moisture is baked out of them, they can be made days ahead and retain their freshness, especially if kept in an airtight container at room temperature. (I can't report exactly how long they stay fresh since we gobble them up too quickly to know!!!) The main ingredient is cassava flour, which is a welcome change during the 8 days of Passover when EVERYTHING is made out of matzo!

Course: brunch, Dessert
Cuisine: Italian, Jewish
Servings: 16
Author: Lauren from Crazy For Yuca
Ingredients
Ingredients:
  • 1 1/3 cup Otto's Cassava Flour
  • 2/3 cup almond flour
  • 4 teaspoons potato starch
  • 2/3 cup avocado oil
  • 2 cage-free eggs
  • 2/3 cup organic maple syrup
  • 2 teaspoons almond extract
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 cup slivered almonds
Instructions
Directions:

  1. Preheat oven to 350 degrees. 

  2. In a large bowl blend dry ingredients, including Otto's Cassava Flour, almond flour, potato starch, and salt.

  3. In a second bowl blend wet ingredients, including avocado oil, egg, almond extract, and maple syrup. 

  4. Combine contents of two bowls by adding wet ingredients to dry ingredient bowl. Blend thoroughly.

  5.  Mix in slivered almonds.

  6. Line a baking pan with parchment paper. 

  7. Divide dough in half and place each half on parchment lined baking sheet. 

  8. With moistened hands, form 2 loaves. To ensure even baking, make certain thickness of loaf is even throughout.

  9. Place on middle rack of preheated oven and bake for 30 minutes. 

  10. Remove from oven and allow to cool for 5 minutes.

  11. Using a spatula, carefully place each loaf onto a cutting board.

  12. Using a fine, sharp knife, slice each loaf into approximately 8 cookies (loaf can easily crumble if not careful.)  

  13. Carefully return sliced cookies to parchment lined baking pan, repositioning them so they're cut-side down. 

  14. Place back into oven for an additional 15 minutes to dry and slightly brown. (Check after 10 minutes to make sure they aren't burning.) Once edges brown and cookies harden, remove from oven and allow to cool. 

  15. Enjoy!