My grandmother Mollye’s recipe card box is a family heirloom.
As my grandmother Mollye got older she would ask me to come over to help her bake. Her Passover favorites were mandel bread, rocks, teiglach and ingberlach. Instead of flour, the Passover mandel bread recipe calls for potato starch and matzo cake meal, which give the cookie an extremely fine texture.
- ½ lb. butter
- 1 c. sugar
- 4 eggs
- 1 Tbs. grated orange rind
- 1½ c. matzo cake meal
- ½ c. potato starch
- 1 c. chopped pecans
- Cream butter and sugar.
- Add the eggs and orange rind.
- Mix together the cake meal and potato starch and add to the wet ingredients.
- Stir in the nuts.
- Refrigerate for at least an hour, or overnight.
- Hand roll into eight 1″ rolls, placed about 4 inches apart onto greased cookie sheets, then flatten using the palm of your hand.
- Bake at 350° for 20–25 mins, or until very slightly browned.
- Remove from oven and cut into ¾” diagonal slices; turn each cookie 90° onto a cut edge and return to oven to bake for another 8–10 mins.
- Remove from oven and flip each cookie over onto the other cut edge; return to oven for another 8–10 mins.
- If you like, sprinkle the warm cookies with a mixture of sugar and cinnamon.
For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen