Moms Mandel Bread Recipes
MOM'S MANDELBROT
This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.
Provided by susan yale
Categories Desserts Cookies Biscotti Recipes
Time 55m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
- Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g
GRANDMA MILDRED'S MANDEL BREAD
Traditional mandel bread (mandel brot) cookies. These cookies bake twice. The first time they fit on the same cookie sheet. Once you slice them, add another parchment-covered cookie sheet to make more room.
Provided by RIELLA
Categories U.S. Recipes Jewish
Time 50m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cover 2 baking sheets with parchment paper.
- Combine 2 teaspoons white sugar with cinnamon in a small bowl; set aside.
- Combine 1 cup sugar, oil, eggs, and vanilla extract in another bowl. Mix in flour and baking powder.
- Roll dough out into 3 equal-sized logs, about 2 inches wide. Place on one of the prepared baking sheets.
- Bake in the preheated oven for 20 minutes. Remove from the oven. Slice each log into 1/2-inch slices. Place slices on their sides on both prepared baking sheets. Return to the oven and continue to bake until lightly browned, about 10 minutes.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 18.3 g, Cholesterol 18.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 39.8 mg, Sugar 7 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
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