Mandelbrot (or mandelbread as we call them) have a special place in our family’s heart. Mandelbrot are basically the Jewish version of biscotti. They are a similar twice baked cookie, but they have a bit of a softer texture than the Italian version because they have more fat in them. My husband’s grandmother was known for her mandelbrot and she always used to make them for the whole family. Now my mother-in-law makes them and brings them to us when she comes to visit. Since my son is no longer able to eat gluten he requested that I make mandelbrot that he could still have. Wanting to make sure he could still share in the food traditions of our family I immediately got to work creating a grain-free mandelbrot recipe.

I have to say I am thrilled with the results. Even my mother-in-law loved them, and that is saying a lot since they were competing with the classic mandelbrot she had brought with her! I started with classic Mandelbrot but I can’t help tinkering , so this chocolate orange version is my newest creation. I have to admit, I can’t stop eating these. They are the perfect thing to have on hand in the freezer when guests stop by or if your afternoon cup of coffee or tea just looks lonely without a cookie. It also happens that since they are grain-free they are perfect for Passover as well. I might just skip the Matzah brei, eat a couple of these, and call it breakfast.