Preheat the oven to 350°F(175°C) and line a baking sheet with parchment paper. This ensures that the cookies bake evenly and don't stick to the pan.

Beat the eggs and sugar with a whisk until it is well combined.

Add vanilla extract and coconut oil in a slow stream.

In a separate bowl, mix together matzo cake meal, almond flour, potato starch, and salt.

Slowly add the dry ingredients to the wet ingredients, stirring until no streaks of matzo meal remain.

Fold toasted nuts and dried fruits until evenly distributed throughout the dough.

Place the dough in a clean container, cover it with plastic wrap, and store it in the refrigerator overnight.

Next day, divide the dough in half. Shape each half into 12 inches (30cm)long and 2 inches (5cm) wide. Place the logs into the prepared baking sheets, leaving space between them.

Bake in a preheated oven until the logs are golden brown and firm to the touch

Remove from the oven and let cool for 15 minutes.

Using a serrated knife, slice the logs diagonally into 1-inch thick slices. Place the slices cut side down on the cookie sheet.

Return the slices of Mandelbrot to the oven and bake a second time for another 10 minutes or until the edges are golden brown and crispy.

Remove the twice-baked cookies from the tray and let it cool on a wire rack.