Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti)

• 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

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a large cookie sheet.
3. In a large bowl, cream together the 2 cups sugar and margarine until smooth.
4. Beat in eggs one at a time, mixing well after each one.
5. Combine the cake meal, potato starch and salt; stir into the creamed mixture.
6. Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
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. Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
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. Slice into 1/2 inch slices.
11. Sprinkle with remaining cinnamon sugar and lay pieces on sides.
12. Bake for about 5-10 minutes on each side.
13. IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
14. Cool completely.

white sugar, margarine, eggs, matzo cake meal, potato starch, salt, walnuts, semisweet chocolate chips, white sugar, ground cinnamon

Taken from www.food.com/recipe/passover-chocolate-mandelbrot-no-flour-better-than-biscotti-293486 (may not work)