Mandelbrot

• 1 3/4 cups matzo meal
• 2 large eggs
• 1 large egg white
• 3/4 cup sugar
• 1 tablespoon olive oil
• 2 teaspoons kosher for Passover vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup coarsely chopped almonds, toasted

1. Place matzo meal in a blender; process 1 minute or until finely ground. Set aside.
2. Preheat oven to 300u0b0.
3. Combine eggs and egg white in a large bowl; beat with a mixer at medium speed 1 minute. Add sugar; beat 3 minutes or until very well combined. Beat in oil and vanilla. Combine ground matzo meal, baking soda, and salt. Add matzo mixture to egg mixture; beat on medium speed until blended. Add almonds; beat at low speed until combined. Let stand 3 minutes.
4. Shape dough into 2 (6 x 2 x 1-inch) rolls on a baking sheet lined with parchment paper (dough will be sticky). Bake at 300u0b0 for 25 minutes or until rolls are golden. Cool on baking sheet 10 minutes.
5. Cut each roll diagonally into 12 (1/2-inch-thick) slices. Stand slices upright on a baking sheet. Bake at 300u0b0 for 20 minutes. Cool completely on a wire rack; store in an airtight container.

matzo meal, eggs, egg white, sugar, olive oil, kosher for passover, baking soda, salt, almonds

Taken from www.myrecipes.com/recipe/mandelbrot (may not work)