JEWISH CHOCOLATE CHIP MANDEL BREAD
This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. -Monica Schnapp, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
MANDELBROT
Steps:
- Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
- Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.
MANDEL BREAD RECIPE
Our mandel bread recipe is perfect for dipping into tea or coffee and also great for gift giving during the Jewish holiday!
Provided by Courtney
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- In bowl combine the flour, baking powder, salt, and cinnamon.
- In another large-sized bowl combine the vegetable oil, sugar, vanilla, and eggs. Mix until mixture becomes thicker and light yellow.
- Combine the wet and dry mixture and mix until combined. Fold in the chocolate chips and any dried fruit or nuts.
- Place a cover on the bowl with the mandel bread dough and refrigerate for around 1-2 hours.
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or a reusable silicone mat.
- Form the dough into 3 4" wide rectangles with the dough about 1/2-3/4" high onto the baking sheets Bake for 20-25 minutes.
- Remove the baking sheets from the oven and allow the mandel bread to cool for 15-20 minutes. Lower your oven temperature to 250 degrees F.
- Once the mandel bread has cooled cut it width-wise into 3/4 inch thick slices on a cutting board to prevent cutting your baking sheet. Now is the time to sprinkle with cinnamon sugar if you like yours with that extra sweetness and hint of cinnamon. Return the mandel bread back to the oven and bake until it's golden, about 15-30 minutes, more time if you like it crunchy.
- Remove the mandel bread from the oven and place on a cooling rack and allow it to cool before enjoying. The cookies will harden as they cool.
Nutrition Facts : Calories 152 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, Cholesterol 17 mg, Sodium 11 mg, Sugar 9 g, ServingSize 1 serving, SaturatedFat 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g
TRADITIONAL JEWISH MANDELBROT (MANDEL BREAD) RECIPE
Steps:
- Set rack in middle level of the oven and preheat to 350°F.
- In a bowl, combine flour, baking powder, and salt; stir well to mix.
- In another bowl, whisk eggs by hand until well mixed. Add sugar and whisk until smooth. Whisk in extract and oil.
- Fold flour mixture into egg mixture until all flour is absorbed. Fold in nuts, raisins, and chocolate chips.
- On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan (14 to 18 inches). Place each log on pan and flatten slightly. Bake until well-risen and firm, about 25-30 minutes. Cool the logs on the pans and racks.
- Reset racks in upper and lower thirds of oven. Using sharp serrated knife, slice baked logs diagonally about every 1/2 inch. Place cinnamon-sugar mixture in a shallow dish and turn the cut cookies in it. Return biscotti to the pans, cut side down, and bake until dry and crisp, up to 20 minutes longer.
- Store cooled cookies between sheets of parchment or wax paper in tin or plastic container with tight-fitting container.
Nutrition Facts : Calories 68 kcal, Carbohydrate 11 g, Cholesterol 8 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 25 mg, Sugar 6 g, Fat 3 g, ServingSize Makes about 48 biscotti, UnsaturatedFat 0 g
MANDELBREAD
Steps:
- Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
- Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
- Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
- Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.5 g, Cholesterol 10.3 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 18.9 mg, Sugar 3.6 g
MANDEL BREAD (TRADITIONAL JEWISH HOLIDAY COOKIE)
Make and share this Mandel Bread (traditional Jewish holiday cookie) recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350° degrees F.
- Beat eggs, add sugar and oil and mix well.
- Add remaining ingredients and mix well.
- Refrigerate dough for several hours or overnight.
- On heavily floured surface, shape into 3 narrow loaves.
- Bake on floured sheet for 20- 25 minutes.
- Slice diagonally while hot.
- Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.
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- In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of the cinnamon and the nutmeg.
- In the bowl of an electric mixer, combine the melted butter, 1 cup of the sugar, the vanilla extract and almond extract. Beat on medium speed until combined. Add the eggs and continue beating on medium speed until thickened and pale yellow, 2 to 3 minutes. Add the dry ingredients and mix on low speed until just incorporated, then mix in the chocolate chips and nuts (if using). Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, 1 to 2 hours.
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper. Lightly dust a clean work surface with flour and shape the dough into 2 logs about 2 inches wide, 13 inches long, and 1 inch tall. Place the logs on the prepared baking sheets. Bake for about 25 minutes, or until lightly golden, rotating the pans from top to bottom and front to back midway through. Remove the pans from the oven and place on cooling racks. Let the baked logs cool for 15 minutes. Lower the oven temperature to 250°F.
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