Almond and Orange Passover Mandelbrot

Preheat your oven to 150°C (130°C fan/gas 2). Line two large baking sheets with baking parchment. In a mixing bowl, combine the ground almonds, fine matzo meal, and a generous pinch of salt, then set aside.

In a stand mixer fitted with a whisk attachment (or using an electric hand whisk), beat the eggs, sunflower oil, and caster sugar for 3–4 minutes until the mixture is pale, thick, and airy. Whisk in the orange zest. Gently fold in the ground almond mixture, followed by the dark chocolate chunks and chopped blanched almonds until evenly distributed.

Divide the dough into two equal portions. Using damp hands to prevent sticking, shape each portion into an oblong log approximately 5cm wide. Place the logs on the prepared baking sheets and bake for 45 minutes. Remove from the oven and let them cool on the trays for 10 minutes. Meanwhile, reduce the oven temperature to 140°C (120°C fan/gas 1).

Transfer the logs to a chopping board. Using a sharp serrated knife, cut each log diagonally into slices about 1.5–2cm wide. Arrange the slices cut-side down back on the baking sheets. Bake for 15 minutes, then flip each cookie over and bake for another 15 minutes until firm to the touch. Transfer to a wire rack to cool completely; they will become crunchier as they cool.