Passover Mandelbread

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Beat together eggs and sugar until light and pale, about 2-3 minutes. Add oil and mix until fully combined.

In a separate bowl, whisk together matzoh meal, matzoh cake meal, potato starch, cinnamon, and salt.

Fold the dry mixture into the egg mixture until just combined. Gently fold in chopped walnuts or almonds.

Divide dough in half and shape each portion into a long log about 2 inches wide on the prepared baking sheet, spacing them about 3 inches apart.

Bake for 20 minutes until golden and springy to the touch.

Remove from oven and cool for 5 minutes. Using a serrated knife, slice each log diagonally into ¾-inch thick pieces.

Place sliced pieces cut-side down on the baking sheet.

Bake for 8-10 minutes until the first side is lightly toasted and dry.

Flip each piece and bake for another 5 minutes until both sides are crispy and golden.

Cool completely on the baking sheet before storing in an airtight container.