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