Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti)

Ingredients

• 2 cups white sugar
• 1 cup dairy-free margarine (I use smart balance light to improve nutritionals)
• 6 eggs
• 2 3/4 cups matzo cake meal
• 3/4 cup potato starch
• 1/2 teaspoon salt
• 1 cup walnuts, chopped
• 2 cups semi-sweet chocolate chips
• 4 teaspoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Grease a large cookie sheet.

3. 3

   In a large bowl, cream together the 2 cups sugar and margarine until smooth.

4. 4

   Beat in eggs one at a time, mixing well after each one.

5. 5

   Combine the cake meal, potato starch and salt; stir into the creamed mixture.

6. 6

   Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.

7. 7

   Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.

8. 8

   Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.

9. 9

   Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.

10. 10

    Slice into 1/2 inch slices.

11. 11

    Sprinkle with remaining cinnamon sugar and lay pieces on sides.

12. 12

    Bake for about 5-10 minutes on each side.

13. 13

    IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.

14. 14

    Cool completely.