Passover Almond Chocolate Chip Mandelbrot/Komish

One of the most requested recipes in my Passover Facebook Group is for my Passover Komish. I posted the recipe (right out of my cookbook) in the comments years ago, but it’s getting to hard to find, so I decided to put it here so it’s easily accessible. This is just one of the versions in the book – you can also find recipes for Apricot Almond, Chocolate and Pecan Cranberry Mandelbrot in Passover a Kosher Collection.

In Winnipeg we call these Komish but they’re more typically known as Mandelbrot. They have appeared on every Passover dinner table that I can remember and there’s usually a container of them on the counter all week, so everybody can grab a piece to enjoy with coffee or tea.

  • 3 large eggs
  • 8 oz. | 225 g sugar (1 cup | 235 mL)
  • 1 cup | 235 mL cottonseed oil
  • 1 tsp. | 5 mL vanilla extract
  • ½ tsp. | 2 mL almond extract
  • ⅛ tsp. | ½ mL salt
  • 2 Tbsp. | 30 mL ground cinnamon
  • 1 Tbsp. | 15 mL baking powder
  • 11 oz. | 310 g cake meal (2 ¼ cups | 530 mL)
  • 4 oz. | 115 g slivered almonds, toasted (1 cup | 235 mL)
  • 6 oz. | 170 g semisweet chocolate chips (1 cup | 235 mL)

Preheat the oven to 350ºF | 175ºC.

Using a stand mixer, mix the eggs, sugar and oil with the paddle.  Once combined, add the vanilla and almond extracts and mix in.  Then add the salt, cinnamon and baking powder and mix on low until combined.

Add the cake meal and mix on low until it’s all combined. Stop the machine, scrape down the sides an mix again.  The dough may look soft, but it will thicken up once the cake meal has absorbed some of  the liquid, so don’t be tempted to add more cake meal.  Add the almonds and chocolate chips and mix on low until they’ve been evenly distributed.

Turn the dough out onto a baking sheet lined with parchment paper.  Divide the dough in half and form each half into a log, approximately 3 x 12-inch | 7.5 x 30-cm. There should be enough room on the baking sheet for both logs – but make sure you leave at least 1-inch | 2.5-cm between them.

Place in the oven and bake for 15 minute, turn the pan around and bake for another 10 minutes or until the logs have started to turn golden brown.  Remove from the oven and let cool. Reduce the oven temperature to 200ºF | 95ºC.

Once cooled, move one log to a butting board and cut into approximately ¾-inch | 2-cm pieces. Place the cut pieces back on the baking sheet, standing up.  Make sure the pieces are not touching each other and there’s room for the air to circulate around them. Continue with the second log.

Bake for 20-30 minutes, until dry.

These freeze well.  Package them in an air tight container and freeze until the day you need them.  Just leave on the counter, spread out on a cookie sheet to thaw.

Makes approximately 24 | Parve



  1. Can’t wait to add this to our Pesach tradition. I usually just make matza crack (I’m not allowed to go to my family if I don’t bring it) and orange sponge cake.

  2. For this one I’ve always used oil and never thought of trying butter. It’s always been a parve cookie in my house. So, I haven’t tried it with butter. Having said that, in theory, melted butter should work.

    • You can use gluten free cake meal and you can use almond flour but I haven’t tested the recipe with it so I can’t provide quantities.

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