JEWISH MANDELBROT
Steps:
- Heat oven to 350 F. Line a large baking sheet with parchment paper .
- In a large bowl, combine flour, baking powder, and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes.
- Add oil and extract(s) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour.
- Divide dough in half. Dampen hands lightly and form each half into a 3-inch x 2-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes.
- Carefully place logs on a cutting board and cut diagonally with a serrated knife or a ham slicer into 1/2- to 3/4-inch slices.
- Place pieces cut-side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to three months or freeze.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 175 mg, Sugar 9 g, Fat 11 g, ServingSize 30 mandelbrots (serves up to 30), UnsaturatedFat 0 g
AUTHENTIC MANDELBROT
I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.
Provided by Laura Walters
Categories Desserts Cookies Biscotti Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
- Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
- Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
- Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
- Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
- Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 36 g, Cholesterol 47.6 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 153.1 mg, Sugar 17.9 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.
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
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.
JEWISH - OLD FAMILY SECRET RECIPE - CHOCOLATE CHIP MANDEL BREAD
Make and share this Jewish - Old Family Secret Recipe - Chocolate Chip Mandel Bread recipe from Food.com.
Provided by Rayndrop
Categories Quick Breads
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Blend butter, sugar & egg.
- Mix in remaining ingredients, except chips & nuts.
- Then add choc. chips & nuts.
- Divide batter into fourths.
- Spread on ungreased cookie sheet.
- Bake 350 degrees for 25 minutes.
- Pat into loaf & flatten down a little.
- Cut into slices immediately.
Nutrition Facts : Calories 285.8, Fat 15.6, SaturatedFat 8.7, Cholesterol 31.6, Sodium 172.2, Carbohydrate 35.7, Fiber 2, Sugar 18.1, Protein 4.1
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