JOAN'S FAMOUS MONDEL BRODT
Mondel Brodt is a semi-sweet cookie/bread much like biscotti. A delicious Jewish treat. Great with coffee or tea.
Provided by Joan Stormwind
Categories Biscotti
Time 40m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, whip eggs and sugar until light. Mix in the orange extract and oil. Combine the flour and baking powder; stir into the egg mixture along with the walnuts. Form dough into 4 logs and place them 3 inches apart onto an ungreased cookie sheet; flatten slightly.
- Bake in the preheated oven for 20 to 25 minutes, or until golden and firm to the touch. Remove from the oven and cool completely. Remove to a cutting board and slice each log into 1 inch wide diagonal slices with a serrated knife. Return the slices to the baking sheet, cut side down.
- Return the slices to the oven and bake for an additional 5 to 10 minutes, until toasted.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 24.7 g, Cholesterol 27.9 mg, Fat 11 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 47 mg, Sugar 7.7 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.
JOAN'S FAMOUS MONDEL BRODT
Mondel Brodt is a semi-sweet cookie/bread much like biscotti. A delicious Jewish treat. Great with coffee or tea.
Provided by Joan Stormwind
Categories Biscotti
Time 40m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, whip eggs and sugar until light. Mix in the orange extract and oil. Combine the flour and baking powder; stir into the egg mixture along with the walnuts. Form dough into 4 logs and place them 3 inches apart onto an ungreased cookie sheet; flatten slightly.
- Bake in the preheated oven for 20 to 25 minutes, or until golden and firm to the touch. Remove from the oven and cool completely. Remove to a cutting board and slice each log into 1 inch wide diagonal slices with a serrated knife. Return the slices to the baking sheet, cut side down.
- Return the slices to the oven and bake for an additional 5 to 10 minutes, until toasted.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 24.7 g, Cholesterol 27.9 mg, Fat 11 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 47 mg, Sugar 7.7 g
ORANGE-ALMOND MANDELBROT
Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover - a delicious variation.
Provided by Joan Nathan
Categories cookies and bars, dessert
Time 1h15m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
- Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
- Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
- Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
- Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
- Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
- Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 9 grams, TransFat 0 grams
CHOCOLATE CHIP MONDEL BREAD
I have been eating this since I was a child. My mom is still making it and now my kids beg me to make it too! One bowl makes this one of the easiest and best recipes of this type that I have ever made or eaten! ;)
Provided by NYCookInAZ
Categories Bar Cookie
Time 50m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Mix all of the above together except for the chocolate chips.
- Then add chips and mix.
- Separate dough into 2 balls.
- Make 2 ovals on 2 separate cookie sheets.
- Bake at 350 degrees for 30 minutes.
- Remove, lay cookie sheet on towel and slice through.
- Return to oven for 10 more minutes.
- Cool and Enjoy!
- Over the years, friends have used various types of chips as others have become available. I still prefer good old semi-sweet morsels.
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