Jewish Biscotti Mandelbroit Food

PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a large cookie sheet.
• In a large bowl, cream together the 2 cups sugar and margarine until smooth.
• Beat in eggs one at a time, mixing well after each one.
• Combine the cake meal, potato starch and salt; stir into the creamed mixture.
• Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
• Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.
• Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
• Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.
• Slice into 1/2 inch slices.
• Sprinkle with remaining cinnamon sugar and lay pieces on sides.
• Bake for about 5-10 minutes on each side.
• IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
• Cool completely.

MANDEL BREAD (TRADITIONAL JEWISH HOLIDAY COOKIE)

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.

CHOCOLATE-WALNUT MANDLEBROT (JEWISH BISCOTTI)

Steps:

• Preheat oven to 325°F.
• Coat a large cookie sheet with nonstick cooking spray.
• In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts.
• In a separate bowl, blend eggs with vanilla and almond extracts.
• Make a well in the center of the dry ingredients and add wet mixture. Mix until completely blended (you may have to use lightly floured hands).
• Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long. Place on cookie sheet.
• Bake 35 minutes, until golden brown on the bottom. Remove from oven.
• Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices.
• Lay slices flat on cookie sheet and return to oven for 5 - 10 minutes, depending on desired crunchiness.
• Remove from oven and turn cookies over; return to oven and bake for another 5 - 10 minutes more.
• Sprinkle topping (cinnamon and sugar), if using, on both sides.

KAMISH BREAD (TRIPLE BATCH)

Steps:

• Mix all dry ingredients.
• Add chopped nuts.
• Add melted butter, eggs, vanilla. Mix thoroughly with a large spoon, even kneading by hand as necessary.
• Roll into small loaves and place on oiled cookie sheets in a 350F oven. Bake for 20 to 25 minutes, until set or lightly brown on bottom of loaves.
• Remove from cookie sheets and slice to desired thickness immediately.
• Sprinkle with cinnamon sugar if desired.
• Place on cookie sheets again and bake in a 300F oven until brown and dry.

BUB'S AMAZING MANDELBROIT (JEWISH BISCOTTI)

Steps:

• Preheat oven to 350 degrees Beat eggs and sugar till well blended Add oil and vanilla Add flour, salt, and baking powder Mix well Add grape nuts, almonds and pecans Form into rolls that are 2 inches in diameter Bake 15-20 mins.
• until brown and dry Cool, then slice Dust with cinnamon and sugar then bake again at 325 until brown.