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Almond Crackle Matzo Crunch

almond cookie matzo crunch Micah Siva

Sick of dry as cardboard Passover sponge cakes, questionably flavored tinned macaroons, or sickly-sweet jelly rings? While I love my Bubbe… when it comes to her matzo meal Bundt cake, it is time to rethink our post-Seder treats! Inspired by the Matzo “Crack” of my childhood and my love for nutty Florentine cookies, this recipe is for you!

This candy-like treat requires no special equipment or candy thermometers, just a sheet pan and the will to not eat it all in one sitting.

Learn more about Matzo Crack and Florentines and this crazy mash up here. 

  • Duration
  • Cook Time
  • Prep Time
  • 1-10Servings


  • 4-6 sheets unsalted matzos
  • 1 cup butter or vegan butter
  • 1 cup light brown sugar
  • 1 ½ cups chocolate chips
  • 1 ½ cup sliced almonds, divided
  • Sea salt, to garnish


1. Preheat the oven to 375°F. Line a tray with baking paper. Arrange matzos in an even layer.

2. Combine butter and brown sugar in a small pot. Bring to a boil and let boil for 3 minutes.

3. Pour mixture overtop the matzos, and sprinkle with 1 cup of almonds.

4. Reduce heat to 350°F and bake the matzo for 15 minutes.

5. Remove from the oven, and sprinkle with chocolate chips, waiting 4-5 minutes, and spread chocolate using a spatula.

6. Top with remaining almonds and sprinkle with sea salt.

7. Let harden.

8. Break and eat!