Passover Mandelbrot

Dough

2 3/4c matzo cake meal, spooned in and leveled
3/4c potato starch, spooned in and leveled
1/2tsp kosher salt
1 c unsalted margarine, (2 sticks) slightly firm1 3/4c brown sugar
6 eggs
6 oz bittersweet or semisweet chocolate,
1 c toasted almonds, coarsely chopped

Glaze and Topping

1 egg, beaten with 2 teaspoons water
1 tsp ground cinnamon
1 tbsp sugar

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Grease jelly roll pans. Strain together the matzo cake meal, potato starch and salt. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat margarine and 1 3/4 cups sugar on medium speed for 2 to 3 minutes or until creamy or lightened in color. In a separate bowl, lightly beat 6 eggs. Add one-third at a time to the margarine mixture and mix until well blended. Reduce mixer speed to to low and add the dry ingredients in three additions, mixing only to blend. Remove bowl from the mixer and using a large rubber spatula, fold in chocolate and almonds. Divide the dough into four equal parts and with lightly oiled hands, shape each into a log 12 inches long and 2 inches wide. Place the logs 2 inches apart on the prepared baking sheets. Brush the top of each log with some of the egg wash. Combine cinnamon and 1 tablespoon sugar and sprinkle over the logs. Bake logs for 35 to 40 minutes, then remove from the oven. To ensure even browning, toward the end of baking time rotate the baking sheets from top to bottom and front to back. Reduce the oven temperature to 325 degrees. Slice logs into 1/2-inch pieces and place flat side down on the jelly roll pans. Return to the oven for 10 minutes, then turn slices over and bake for another 10 minutes or until the Mandelbrot are crisp and the edges are light brown. Let cool on the pans. Store in an airtight container, layered between strips of wax paper, for up to three weeks. These cookies may be frozen.