Mandelbrot

Ingredients

• 0.7 cup almonds toasted coarsely chopped
• 0.8 teaspoon baking soda 
• 1 large egg white 
• 2 large eggs 
• 2 teaspoons kosher for passover vanilla extract
• 1.8 cups matzo meal 
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 0.8 cup sugar 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• blender

Directions

1. Place matzo meal in a blender; process 1 minute or until finely ground. Set aside.
2. Preheat oven to 30
3. Combine eggs and egg white in a large bowl; beat with a mixer at medium speed 1 minute.
4. Add sugar; beat 3 minutes or until very well combined. Beat in oil and vanilla.
5. Combine ground matzo meal, baking soda, and salt.
6. Add matzo mixture to egg mixture; beat on medium speed until blended.
7. Add almonds; beat at low speed until combined.
8. Let stand 3 minutes.
9. Shape dough into 2 (6 x 2 x 1-inch) rolls on a baking sheet lined with parchment paper (dough will be sticky).
10. Bake at 300 for 25 minutes or until rolls are golden. Cool on baking sheet 10 minutes.
11. Cut each roll diagonally into 12 (1/2-inch-thick) slices. Stand slices upright on a baking sheet.
12. Bake at 300 for 20 minutes. Cool completely on a wire rack; store in an airtight container.