Passover Choco-Nut Mandel Bread Recipe

Ingredients

Main Ingredients:

Main ingredients for the Passover Choco-Nut Mandel Bread recipe include:

Passover ground almonds (mandel) or almond flour, approximately 1 cup

Dark chocolate chips, at least 60% cocoa solids, around 1 cup

Sugar substitute like sugar-free sweetener, granulated equivalent of 3/4 cup

Eggs, large size, about 2-3 depending on the desired moistness level

Vanilla extract, a few drops for flavor enhancement

Cinnamon or other spices as per preference and taste, in small quantities

Nuts, chopped walnuts or hazelnuts, approximately 1/2 cup for added texture and crunch

* 1 cup almond flour

The first ingredient to focus on for our Passover Choco-Nut Mandel Bread recipe is almond flour.

Almond flour, also known as ground almonds, is a popular gluten-free alternative used in baking.

It’s made from ground almonds and is often used as a substitute for wheat flour in baked goods.

In the context of our Passover Choco-Nut Mandel Bread recipe, we’re using 1 cup of almond flour as a main ingredient.

The key characteristics of almond flour are:

• High in protein and healthy fats

• Low in carbohydrates and calories

• Gluten-free, making it an excellent option for those with gluten intolerance or sensitivity

• Hypoallergenic, reducing the risk of allergic reactions

• Rich in vitamins and minerals, including vitamin E, magnesium, and potassium

In baking, almond flour can be used to make a variety of treats, from cakes and cookies to breads and muffins.

When substituting wheat flour with almond flour, keep the following tips in mind:

• Reduce the liquid content: Almond flour absorbs less liquid than wheat flour, so you may need to adjust the liquid content of your recipe

• Use a higher ratio of eggs: Eggs help bind the ingredients together and add moisture to baked goods made with almond flour

• Be mindful of leavening agents: Almond flour can be dense, so you may need to adjust the amount of leavening agents in your recipe

• Expect a nutty flavor: Almond flour has a distinct nutty flavor that can be both delicious and overpowering depending on your personal taste

In our Passover Choco-Nut Mandel Bread recipe, the almond flour adds a delicate texture and a subtle nutty flavor that pairs perfectly with the chocolate and nuts.

* 1/2 cup coconut sugar

Cooking with ingredients that are free from chametz, or leavened grains, is a crucial part of the Passover tradition. In this recipe for Passover Choco-Nut Mandel Bread, coconut sugar plays a key role in adding sweetness and depth to the rich flavors of chocolate and nuts.

Coconut sugar, also known as coconut palm sugar, is a type of natural sweetener that is derived from the sap of coconut palm trees. It has a subtle caramel-like flavor and a low glycemic index, making it a popular choice for health-conscious bakers.

To use coconut sugar in this recipe, simply substitute the required amount into the ingredient list. In this case, we need 1/2 cup of coconut sugar to sweeten our Passover Choco-Nut Mandel Bread.

The beauty of using coconut sugar lies in its versatility and adaptability to different recipes. It can be used as a one-to-one substitute for granulated sugar in many cases, although some recipes may require slight adjustments depending on the specific flavor profile desired.

In the context of Passover baking, coconut sugar is an excellent choice because it is free from chametz and therefore suitable for use during this holiday. Additionally, its rich flavor enhances the overall taste experience of our Choco-Nut Mandel Bread, making it a perfect addition to any Passover celebration.

* 1/4 cup unsweetened applesauce

The ingredients used in this Passover Choco-Nut Mandel Bread Recipe are a blend of traditional and alternative components due to the dietary restrictions associated with Passover. The absence of leavened products makes it essential to choose ingredients that adhere to these guidelines.

For the applesauce, 1/4 cup of unsweetened applesauce is required. This ingredient serves as a replacement for some of the fats and oils in traditional recipes while maintaining moisture in the final product. The use of unsweetened applesauce helps maintain the Passover dietary restrictions by avoiding added sugars.

It’s worth noting that not all types of applesauce meet the requirements of Passover. To ensure compliance, look for products labeled as ‘passover-certified’ or choose brands known to produce kosher-for-Passover (KFP) products. Alternatively, you can prepare your own unsweetened applesauce at home using a variety of apple and avoiding any added sugars.

* 1/4 cup melted dark chocolate (at least 70% cocoa)

The ingredients for this delectable Passover Choco-Nut Mandel Bread recipe are carefully selected to ensure that they meet the traditional dietary requirements of the holiday, while also providing a rich and indulgent treat.

Here is a list of the necessary ingredients:

• Main Ingredients:

• 1/2 cup vegetable oil or other kosher for Passover oil

• 1/2 cup granulated sugar

• 4 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1 3/4 cups all-purpose matzo cake meal (also known as matzo flour)

• Chocolate and Nuts:

• 1/4 cup melted dark chocolate (at least 70% cocoa)

• 1/2 cup chopped walnuts or pecans

• Additional Ingredients:

• 1 teaspoon salt

• 1 cup dried fruit (such as cranberries or cherries)

Please note that matzo cake meal is a key ingredient in this recipe, and it can be found at most Jewish grocery stores or online. It’s essential to choose a brand that is certified kosher for Passover.

* 1 teaspoon vanilla extract

The ingredient “1 teaspoon vanilla extract” is a key component in many baked goods, including our featured recipe for Passover Choco-Nut Mandel Bread.

In its pure form, vanilla extract is an oil-soluble liquid extracted from the seed pods of the Vanilla planifolia orchid, commonly known as vanilla beans.

The process of extracting vanilla involves soaking the ripe vanilla beans in a solvent, typically ethanol or glycerin, which helps to release the flavorful compounds and aroma molecules locked within the bean’s cells.

These compounds are what give vanilla its characteristic sweet, creamy, and slightly spicy flavor profile, as well as its distinctive fragrance.

Vanilla extract is usually made by combining the solvent with a small amount of vanilla absolute, which is a concentrated version of the extracted oils, to create a standardized product that can be used in various recipes.

In baking, especially for sweet treats like Passover Choco-Nut Mandel Bread, vanilla extract serves several purposes: it adds flavor depth and warmth, enhances the overall aroma of the baked goods, and helps to balance out the sweetness of other ingredients like sugar and chocolate.

The use of vanilla extract is also significant in traditional baking practices, as it was originally a luxury item obtained from far-off lands during the spice trade era.

In modern times, high-quality vanilla extract has become more accessible due to advancements in cultivation and extraction methods, making it easier for bakers to incorporate this prized ingredient into their recipes.

* 1/2 teaspoon kosher salt

The ingredients for our delicious Passover Choco-Nut Mandel Bread Recipe are listed below:

For the batter, you will need:

• 1/2 teaspoon kosher salt
• 3 large eggs at room temperature, beaten
• 1 1/4 cups almond flour
• 1 cup granulated sugar
• 1 cup unsweetened cocoa powder
• 6 ounces high-quality dark chocolate (at least 70% cocoa), melted and cooled slightly
• 1 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, softened

For the streusel topping, you will need:

• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1/4 cup all-purpose matzo meal (not the kind with egg, make sure it is plain)
• 6 tablespoons unsalted butter, softened
• 1 1/2 cups chopped pecans or walnuts (optional)

Note: When using kosher salt, keep in mind that it has a coarser texture and a milder flavor compared to table salt. This is especially important for recipes where you want the subtle taste of the salt to shine through.

Instructions

Mixing the Batter:

To mix the batter for our Passover Choco-Nut Mandel Bread, follow these steps carefully.

FIRST, _preheat_ your oven to 350°F (180°C). This ensures that it’s ready to bake the bread when you are.

NEXT, _whisk together_ the eggs and sugar in a large mixing bowl until light and fluffy. You want this mixture to be smooth and airy, with no lumps or bumps.

THEN, _add_ the oil and vanilla extract to the egg-sugar mixture. Mix well until they’re fully incorporated.

AFTER THAT, _gradually add_ the almond flour, cocoa powder, baking powder, salt, and ground nuts to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix at this stage.

FINALLY, _scrape down_ the sides of the bowl with a spatula to ensure that all the ingredients are well incorporated. The batter should be smooth and even in consistency.

Now your Passover Choco-Nut Mandel Bread is ready for the oven!

* In a medium bowl, whisk together almond flour, coconut sugar, and salt.

Instructions for baking delicious Passover Choco-Nut Mandel Bread often start with a crucial step – preparing the dry ingredients. In this recipe, whisking together almond flour, coconut sugar, and salt in a medium bowl helps to distribute the flavors evenly and prevents lumps from forming. This initial mixture serves as the foundation for the rest of the batter.

Whisking is an essential technique used here because it breaks down the ingredients into their finest particles. Almond flour, which can be dense and heavy, benefits greatly from this action. Coconut sugar, a popular alternative to refined sugars, adds natural sweetness without the added calories. The salt provides balance and enhances the overall flavor.

The combination of these three dry ingredients creates a rich, slightly sweet mixture that is the perfect base for the chocolatey and nutty flavors that are introduced later in the recipe. In many traditional recipes, this step may be skipped or simplified, but in Passover Choco-Nut Mandel Bread, it’s an essential part of achieving the desired texture and taste.

Whisking dry ingredients together before adding other components to a batter is a fundamental technique in baking that helps prevent lumps from forming. This is especially true when using nut flours or coconut sugar, which can be stubborn about dissolving completely. By whisking them into submission at the beginning of the recipe, you set yourself up for success and ensure that your finished product turns out smooth, even, and utterly delicious.

Ultimately, understanding how to properly combine dry ingredients in a Passover Choco-Nut Mandel Bread recipe is key to producing an exceptionally moist and flavorful loaf. With the right balance of almond flour, coconut sugar, and salt, you’ll be able to enjoy this beloved dessert for years to come.

* In a separate bowl, mix together unsweetened applesauce, melted chocolate, and vanilla extract.

When it comes to following instructions, clarity and precision are key. In a recipe like the Passover Choco-Nut Mandel Bread, each step must be carefully executed in order to achieve the desired outcome.

The instruction “In a separate bowl, mix together unsweetened applesauce, melted chocolate, and vanilla extract” is a great example of this. Here’s what we can learn from it:

Firstly, the use of the phrase “in a separate bowl” indicates that we need to dedicate a specific container to this mixture. This could be a small saucepan or a dedicated mixing bowl. It’s essential to choose a vessel that won’t compromise the texture or consistency of the ingredients.

The next step is to mix together unsweetened applesauce, melted chocolate, and vanilla extract. Each ingredient has its unique characteristics, so understanding their properties is crucial here:

Unsweetened applesauce serves as a binding agent, providing moisture and structure to the mixture. When used in recipes like this one, it helps maintain the texture of the bread.

Melted chocolate brings sweetness and a rich flavor profile. Its smoothness can help counterbalance the coarser texture of the almonds (mandel) in the recipe.

Lastly, vanilla extract adds depth and warmth to the mixture. It complements the other ingredients and enhances the overall flavor experience.

To achieve the desired result, we must combine these elements carefully. Some tips for mixing include:

* Using a gentle folding motion when combining wet and dry ingredients

* Ensuring each component is fully incorporated to maintain an even texture

* Avoiding overmixing, which can lead to an unpleasant consistency or tough bread

By carefully following the instructions for this step, we’ll be well on our way to creating a delicious and authentic Passover Choco-Nut Mandel Bread.

* Add wet ingredients to dry ingredients and stir until combined.

The process of combining wet and dry ingredients is a crucial step in baking, especially when preparing for special occasions like Passover. In this case, we’re working with a unique recipe that incorporates traditional Jewish holiday treats – Choco-Nuts and Mandel bread. When it comes to mixing these ingredients together, the instructions are straightforward yet precise.

The first part of the instruction is “Add wet ingredients to dry ingredients.” This means taking the wet components of our Passover Choco-Nut Mandel Bread recipe, such as eggs, oil or butter, and any other liquid ingredients like vanilla extract or milk. Once we have these wet elements in hand, we need to carefully pour them into the mixture of dry ingredients.

When combining wet and dry ingredients, it’s essential to be mindful of their proportions and textures. The goal is to create a harmonious balance between the two, allowing each element to complement the other without overpowering it. If one side becomes too dominant, the final product might suffer in terms of taste, texture, or even appearance.

Once we’ve added the wet ingredients to the dry ones, our next step is “stir until combined.” At this stage, it’s crucial not to overmix, as this can lead to toughening the dough or developing unwanted gluten. Instead, we want to gently fold and blend the two mixtures together just until they’re fully incorporated. This may involve a gentle stirring motion with our spatula or spoon, moving in smooth, sweeping motions.

Pay close attention to the texture as you stir; when everything is well combined, the mixture should look smooth and evenly distributed. If we see any clumps or uneven areas, it’s better to err on the side of caution and stop stirring rather than risking overmixing. At this point, our Choco-Nut Mandel Bread dough is ready for its next stage – shaping, proofing, baking, and ultimately bringing joy to those around us.

* Fold in chopped nuts of your choice (walnuts or pecans work well).

To successfully incorporate the chopped nuts into our Passover Choco-Nut Mandel Bread, it’s essential to **fold** them in at the right time during the mixing process.

The first step is to preheat your oven to 350°F (180°C) and prepare a non-stick baking sheet or a silicone mat for later use.

Next, you’ll need to **fold** in chopped nuts of your choice – either walnuts or pecans work well in this recipe. To do this effectively, ensure that the nut mixture is evenly distributed throughout the batter.

Begin by taking a spoonful of the batter and gently **folding** it over the chopped nuts to create a uniform mix. This technique requires patience and gentle pressure, as you don’t want to squeeze out any air pockets or disrupt the delicate texture of the bread.

To ensure that the nuts are evenly distributed, consider using a rubber spatula to gently **fold** under the edges of the batter, working your way around the bowl in a gentle, sweeping motion. Repeat this process until all of the chopped nuts have been incorporated into the batter.

Once you’ve successfully folded in the nuts, continue with the rest of the recipe as instructed, pouring the batter onto the prepared baking sheet and smoothing it out to an even layer. Bake according to the recipe’s instructions, and enjoy your delicious Passover Choco-Nut Mandel Bread!

Shaping and Baking

Shaping the Bread:

The art of shaping and baking is a crucial step in creating the perfect Passover Choco-Nut Mandel Bread.

Shaping the Dough

After the dough has risen, it’s time to shape it into its final form.

To shape the bread, follow these steps:

1. Gently punch down the dough to release any air bubbles.

2. Knead the dough for a few minutes to develop the gluten and create a smooth texture.

3. Roll out the dough into a rectangle, about 1/4 inch thick.

Shaping the Bread into the Traditional Mandel Form

The traditional Mandel bread shape is a rectangular loaf with rounded edges and a smooth surface.

To achieve this shape, follow these steps:

• Maintain the rectangle shape of the dough as you roll it out.

• Use your fingers to create a gentle curve at each end of the rectangle.

• Smooth out any bumps or wrinkles in the surface of the bread.

Preparing the Bread for Baking

Before baking, make sure the bread is properly prepared by following these steps:

1. Cut the dough into individual loaves or strips, depending on your preference.

2. Mix together the chocolate chips and chopped nuts in a bowl.

3. Brush the tops of each loaf or strip with egg wash or melted butter.

Baking the Mandel Bread

The final step is to bake the Mandel bread to perfection.

To do this, preheat your oven to 350°F (180°C) and bake each loaf or strip for 20-25 minutes, or until golden brown.

* Pour batter into a greased loaf pan or onto a parchmentlined baking sheet.

Shaping and baking the Passover Choco-Nut Mandel bread is a crucial step in bringing this delicious dessert to life.

The first part of this process involves pouring the batter into a greased loaf pan or onto a parchment-lined baking sheet. To ensure that the bread releases easily from the pan, it’s essential to grease the surface with a non-stick spray or brush it lightly with oil. If using a parchment-lined baking sheet, make sure it is large enough to accommodate the entire batter in a single layer.

Now, let’s talk about the importance of even distribution when pouring the batter. To achieve a perfectly baked bread, it’s crucial that the batter is evenly spread throughout the pan or on the baking sheet. This ensures that every part of the bread is cooked consistently and develops a lovely golden-brown crust.

For the Passover Choco-Nut Mandel bread recipe, you’ll want to use a 9×5-inch loaf pan or a large parchment-lined baking sheet. Pouring the batter into this pan or onto the baking sheet will give your bread its signature shape and texture.

Next, you’ll need to ensure that the batter has reached room temperature before pouring it into the prepared pan or on the baking sheet. This is crucial because cold batter can cause the bread to cook unevenly, leading to a dense or soggy texture.

Once the batter is in its final position, gently smooth out any air pockets or unevenness with a spatula or offset spatula. Be gentle, as you don’t want to create any crevices that could affect the bread’s even baking.

Now, let the magic happen! Place the pan or baking sheet in a preheated oven at 350°F (180°C) for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean. For a parchment-lined baking sheet, you may need to rotate it halfway through baking to ensure even cooking.

* Smooth out the top and create a decorative border with chopped nuts, if desired.

The process of shaping and baking the Passover Choco-Nut Mandel Bread requires careful attention to detail and a few key steps.

Shaping the Dough

To shape the dough, start by placing it on a lightly floured surface.

1. Pull the dough out into a rectangle, about 1/4-inch thick.
2. Use a rolling pin to gently roll out the dough to an even thickness.
3. Trim any excess dough from the edges of the rectangle.

Creating a Decorative Border

If desired, create a decorative border around the edges of the bread using chopped nuts.

• Sprinkle chopped nuts along the edges of the dough, leaving a 1/2-inch border at the top and bottom of the rectangle.
• Use a little bit of water to “glue” the nuts in place, if necessary.

Smoothing Out the Top

Use your fingers or a spatula to smooth out the top of the bread and create an even surface.

1. Gently press any air pockets that may have formed while rolling out the dough.
2. Use a gentle touch to smooth out the top, working from one end of the rectangle to the other.

Baking the Bread

The Passover Choco-Nut Mandel Bread is baked in a preheated oven until golden brown and fragrant.

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

Place the shaped bread on the prepared baking sheet, leaving about 1 inch of space between each loaf.

Bake for 25-30 minutes, or until the bread is golden brown and fragrant. A toothpick inserted into the center of the bread should come out clean.

Cooling and Serving

Allow the bread to cool on a wire rack before slicing and serving.

Serve warm or at room temperature, sliced into thick slices for a delicious snack or dessert.

* Bake at 350°F for 2530 minutes, or until a toothpick inserted comes out clean.

To shape and bake the Passover Choco-Nut Mandel Bread, follow these steps:

The dough will need to be shaped into a round loaf, which can be achieved by gently pressing the dough into a circle using your hands or a rolling pin.

Once the dough is in the desired shape, place it onto a baking sheet lined with parchment paper, leaving about 1 inch of space around each loaf for even cooking.

To ensure the loaves are evenly baked, use a combination of aluminum foil and parchment paper. This will prevent the bread from sticking to the pan while allowing for easy cleanup afterwards.

Preheat your oven to 350°F (175°C) and position the rack in the center of the oven to promote even cooking.

Bake at 350°F for 25-30 minutes, or until a toothpick inserted comes out clean. You can also check for doneness by gently tapping on the top of the loaf – if it sounds hollow, it’s ready.

Keep an eye on the loaves during the baking time, as oven temperatures may vary. If you notice any areas that appear undercooked or overcooked, rotate the sheet to ensure even baking throughout.

Upon completion of the baking cycle, remove the Passover Choco-Nut Mandel Bread from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This will help the bread retain its moisture and make it easier to handle.

Tips for Achieving Perfectly Baked Loaves

• Make sure your ingredients, including the eggs and chocolate chips, are at room temperature to ensure even mixing and baking.
• Use high-quality cocoa powder and chocolate chips for the best flavor and texture results.
• Don’t overmix the dough when combining the wet and dry ingredients – this can lead to a dense loaf.

By following these steps and tips, you should be able to achieve perfectly baked Passover Choco-Nut Mandel Bread loaves with a delicious texture and rich chocolate flavor.