1/3 c. plus 2 tsp. Matzo cake meal
2 tsp. potato starch
4 eggs
1/3 c. granulated sugar
1 oz. semisweet chocolate chips
2 oz. chopped almonds
2 tbsp. firmly packed light brown sugar
1/2 tsp. ground cinnamon
1 tbsp. plus 1 tsp. butter, melted

Arrange a sheet of wax paper over bottom and up sides of an 8 x 8 x 2 inch nonstick baking pan, letting excess paper hang over edges of pan. Preheat oven to 400 degrees.

On sheet of wax paper sift together Matzo cake meal and potato starch; set aside. Using mixer on medium speed, in large mixing bowl beat eggs until frothy. Gradually add granulated sugar and beat on high speed until mixture is thick and lemon colored. Fold in cake meal mixture.

Transfer batter to prepared pan. Sprinkle chocolate chips evenly over batter. In small bowl combine almonds, brown sugar, and cinnamon, stirring to combine; stir in butter. Sprinkle evenly over chocolate chips.

Bake in middle of center oven rack for 10 to 12 minutes (until a toothpick, inserted in center, comes out dry). Let cake cool in pan for 5 minutes. Holding excess paper, transfer cake to wire rack and let cool completely. Transfer cake to work surface and cut into 8 equal pieces. Makes 8 servings.

Exchanges: 1 F; 1 P; 1/4 B; 75 OPT.