Cherry Almond Passover Biscotti. A grain free and gluten free Passover twist on the classic Passover Mandel bread, loaded with cherries and almonds! Made in partnership with New Seasons Market.
If you celebrate Passover, then you probably know what Kamish Bread or Mandel Bread (Mandlebrot) is. It’s a dry, sort of weird Passover dessert that resembles biscotti but is more crumbly than crunchy and usually really sweet to compensate for the combo of strange flours.
Growing up, we always had chocolate chip Kamish Bread or Mandelbrot at Passover and as good of a cook as my Mom is, it was always sort of a throw away dessert for her. She didn’t like baking with a bevy of unconventional flours for Passover and just went with a standard recipe.
This year I volunteered to take over the Kamish Bread and decided to tweak it to upgrade the flours to keep it both grain and gluten free and make them more closely resemble biscotti.
Truth is, it was my husband’s idea to really go for the biscotti texture. After so many years together, he definitely has his Jewish holiday food favorites but will be the first to admit that there are a bunch that need a serious makeover. Gifilte fish anyone? lol
Growing up in a major city on the East Coast, it was easy to find Passover foods at pretty much any supermarket. While Seattle is now a city of transplants, the Jewish population isn’t as robust as what we were used to in Philly and Passover foods are not as easy to come by.
Until New Seasons Market opened on Mercer Island last year. Mercer Island has a large, well-established Jewish community with a robust need for high quality Kosher foods and obviously Jewish holiday foods. I knew that New Seasons was planning a very comprehensive selection of Passover foods but I was totally shocked by just how many choices and products they stocked. I’ve never seen anything like it – not even in Philly!
Most of the ingredients (some I already had) for this Passover Biscotti came from New Seasons bulk section (Tip: shop in bulk to save money!) Plus, all of our GF matzo, GF matzo meal for matzo balls, gefilte fish (still gotta do it), organic chicken livers (not my thing but on the menu), everything for the haroset, side dishes and main course there.
If you still need to do your Passover shopping and are local, I highly recommend heading over there. You will be blown away by the choices. Oh, and make sure you hit the Passover displays in the front of the store, the back of the store (across from eggs, butter, etc.) and the Kosher aisle. There are different goodies in all of them!
- New Seasons Market Mercer Island is off the I-90, ¼ mile south of Exit 7A, about 10 minutes from downtown Seattle.
20 minPrep Time
60 minCook Time
1 hr, 20 Total Time
- 2 cups coconut palm sugar
- 1/2 pound pasture raised butter, room temperature
- 6 large eggs, room temperature
- 1/4 teaspoons almond extract
- 1 3/4 cups blanched almond flour
- 1 cup cassava flour
- 3/4 cup potato starch
- 1/2 teaspoon finely ground sea salt
- 4 ounces dried cherries
- 4 ounces sliced almonds, divided into 2.5 oz and 1.5 oz
- 2 baking sheets
- parchment paper or 2 Silpats
- cooling racks
- In a large mixing bowl, combine room temperature butter (aka soft) with coconut palm sugar. Use a hand mixer or stand mixer to cream together until well incorporated.
- Add almond extract and eggs one at a time.
- Sift almond flour, cassava flour, potato starch and salt into butter mixture and use mixer to incorporate.
- Stir in dried cherries and 2.5 ounces of the sliced almonds.
- Place dough in refrigerator for 15 to 20 minutes.
- While dough is chilling, preheat oven to 350F. Line two baking sheets with parchment paper or Silpats and set aside.
- Remove dough from fridge and pour half onto each lined baking sheet. Use your hands to form dough into a long log, the length of the baking sheet, about 4" wide. Use a spatula to even out the top.
- Place both trays into the oven (on separate racks set at 2nd and 4th position). Bake for 15 minutes and rotate the trays. Bake for another 15 minutes.
- Remove and allow to cool on the tray for 8 to 10 minutes. Use a sharp knife to trim the ends of each log and cut each into 16 pieces.
- Gently remove each piece to a cooling rack and allow to cool for 1 to 2 hours (or more!).
- Preheat oven to 350F. Place pieces back on baking sheet and bake 10 to 12 minutes per side until brown.
- Remove to a cooling rack and allow to cool completely before serving or storing. Enjoy!
DISCLOSURE: This post is part of a series of sponsored posts in partnership with New Seasons Market. New Seasons has compensated me for my time to tell you about my personal experience with their stores and to create this recipe. All opinions are my own. Thank you for supporting the brands that make EverydayMaven possible.