Makes about 4 dozen
¾ cup safflower or vegetable oil
¾ cup plus 2 tablespoons sugar
¾ cup matzo cake meal
¼ cup matzo meal
2 tablespoons potato starch
½ teaspoon salt
2 teaspoons cinnamon
Juice and zest of ½ lemon (or orange)
1 cup sliced almonds
¾ cup mini chocolate chips or white chips (optional)
Preheat the oven to 350 degrees.
In a bowl of an electric mixer, blend the oil and ¾ cup sugar until light. Add the eggs and blend thoroughly. In a bowl, combine the matzo cake meal, matzo meal, potato starch, salt, and 1-½ teaspoons of cinnamon and blend in the oil mixture alternately with the lemon juice and zest. Fold in the almonds and chocolate chips. Cover and refrigerate for 1 hour.
Divide the dough into 3 or 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. Place the loaves 2 inches apart on greased baking sheets. Bake for 30 minutes, or until golden brown.
In a small, combine the remaining 2 tablespoons sugar and the remaining ½ teaspoon cinnamon. Remove the loaves from the oven and use spatula to transfer them to a cutting board, cut into ½ inch thick slices. Place the slices, cut side up, on the same baking sheets and sprinkle with the sugar mixture. Turn off the heat and return the slices to the oven. Leave the Mandelbrot in the oven for 10 minutes each side, or until lightly browned and crisp. Cool and enjoy.