Mandel Rolls
Yield
3 dozenPrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| 2 | tablespoons |
potato starch
|
* |
| ¾ | cup |
nuts
finely chopped |
|
| 2 | tablespoons |
matzo meal
|
*
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | cup |
cake meal
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 3E+1 | ml |
potato starch
|
* |
| 177 | ml |
nuts
finely chopped |
|
| 3E+1 | ml |
matzo meal
|
*
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 177 | ml |
cake meal
|
* |
Directions
Sift potato starch cake meal, matzo meal, salt and cinnamon together.
Beat eggs and sugar together.
Add oil, beating well. Add sifted dry ingredients and nuts and blend well.
Refrigerate for a while.
Lightly oil a cookie sheet.
Shape dough on sheet into 3 x 1 inch rolls.
Bake at 350℉ (180℃).for 30 min or until lightly browned.
Cool slightly.
Slice rolls and place, cut side up, on cookie sheet.
Return to hot oven after turning heat off.
Let stand in oven until lightly browned and crisp.
One tablespoon lemon or orange rind may be added instead of cinnamon.
