The original idea was to bake some pesachdik (i.e. kashla”p, for the Hebraically-oriented among you) mandelbroit, using a recipe from here.
But unfortunately, that plan didn’t pass muster with TPTB (=the powers that be) – i.e. He Whose Fault It Is That We Don’t Eat Gebrochts (that would be YZG, for those of you who are just joining us now) – who felt that mixing matzah meal and apple sauce was too extreme, even according to our admittedly-lenient gebrochts standards.
And so, the Resident Ulpanistit and I took the aforementioned mandelbroit recipe and made so many additions, subtractions, and modifications, that the end result proved to be a different dessert entirely:
Adapted and altered beyond recognition from here.
- 2 eggs + 2 egg whites
- ⅓ cup oil (we used canola oil, but nut oil should work too)
- ¼ cup applesauce (increase sugar if you’re using unsweetened applesauce)
- ⅔ cup sugar (next year, we might try to replace half the sugar with brown sugar)
- 1 envelope vanilla sugar
- 2½ cups chopped almonds
- ¼ cup potato starch
- 1+ cup chocolate chips (next year, I’d add even more)
- (optional) brown sugar or cinnamon/sugar for topping (we used cinnamon/sugar)
Beat eggs and egg whites with oil and applesauce. Add sugar, vanilla sugar, almonds, and potato starch, and mix well. Pour batter into a 9x13 baking-paper-lined pan. Sprinkle chocolate chips over batter in the pan.
Bake at 350 degrees for 10 minutes. Remove from oven, and use a knife to form a marble pattern (a la chocolate swirl blondies). If using cinnamon/sugar or brown sugar, sprinkle over swirled batter. Return pan to oven for an additional 30 minutes.
Remove the pan from oven. Cut into bars and let cool in pan.
!מועדים לשמחה ובתאבון