MARY GOLDBERG'S PASSOVER MANDEL BREAD
Learn to make Passover Mandel Bread from the recipe of a 104 year-old Jewish woman named Mary Goldberg. Kosher for Passover, Parve.
Provided by Tori Avey
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together oil and 3/4 cup sugar. Beat in the eggs until well mixed.
- Whisk in lemon juice, lemon zest, cinnamon and salt.
- Use a large spoon to stir in the matzo cake meal, matzo meal, and potato starch until a wet, sticky dough forms (the consistency should be half dough, half batter).
- Stir in the slivered almonds and chopped nuts.
- Cover the batter with plastic wrap and let it rest in the refrigerator for at least 1 hour, up to 48 hours.
- When ready to bake, preheat your oven to 350 degrees F and grease a baking sheet, or line it with parchment paper for easier cleanup.
- Lightly grease your hands with avocado oil or coconut oil. Use the dough to form 2 long, thick rows or rectangles on the baking sheet. Each row should be between 3 ½ - 4 inches wide. Make sure you leave at least 2 inches between the rows, as they will expand during baking.
- Bake mandelbrot for 30 minutes. Take mandelbrot out of the oven.
- Place the rows on a cutting board and let them cool for 10 minutes. Handle the rows carefully, they are delicate and prone to crumbling. Slice the rows into ½ inch wide biscotti-sized slices.
- Pour 1/4 cup of sugar into a shallow dish. Roll each cookie in sugar. Again, handle the slices somewhat carefully to make sure they don't crumble.
- Put the slices cut-side down back onto the cookie sheet, then bake for another 10-20 minutes, until firm with crisp edges. The longer they stay in the oven, the crisper they will become. Keep an eye on the texture and don't over-bake, or the mandel bread will get overly dry.
- Remove from the oven and allow to cool completely on a rack.Store in an airtight container. Mandel bread will last several days because most of the moisture is baked out of it. For a longer shelf life, wrap each individual cookie in foil, place in a sealed plastic bag, and freeze for up to three weeks.
- These are especially delicious when dunked in coffee or tea. Yum!
Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 69 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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
MANDEL BREAD
Make and share this Mandel Bread recipe from Food.com.
Provided by Chef Susan B
Categories Bar Cookie
Time 40m
Yield 20-30 cookies, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix oil and sugar together. Add eggs, and vanilla.Optional: add OJ and mix.
- In a separate bowl, combine dry ingredients, and add to wet. Mix to form a dough. (If dough is too sticky, add more flour.)
- Add chips.Optional: add nuts or raisins or dried berries.
- Form 2-3 loaves, and place on ungreased cookie sheet. Bake for 30 minutesat 350 degrees.
- Slice while hot.
- For a crispier cookie bar, return sliced pieces to oven for 10 minutes.
- For fancier cookies, drizzle melted chocolate over bars when cool.
Nutrition Facts : Calories 1029.1, Fat 56.6, SaturatedFat 15.7, Cholesterol 105.8, Sodium 224.5, Carbohydrate 126.2, Fiber 5.7, Sugar 64.7, Protein 13.1
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.
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