MANDELBREAD
Steps:
- Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
- Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
- Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
- Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.5 g, Cholesterol 10.3 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 18.9 mg, Sugar 3.6 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.
MONDEL BREAD
The best way to describe mondel bread is "Jewish Biscotti I use walnuts, but you can try any nut that suits your mood.
Provided by Nunzios Daughter
Categories Dessert
Time 1h
Yield 6 short loaves
Number Of Ingredients 7
Steps:
- by hand, mix sugar and vegetable oil.
- add eggs and vanilla.
- add nuts.
- add 1 cup of flour and baking powder.
- add additional flour until dough is stiff and not too sticky, and workable by hand.
- shape into loaves- either 3 long or 6 short.
- bake on a cookie sheet at 350° for 40-45 minutes.
- remove from oven, slice, turn onto sides and bake until dry and crispy.
Nutrition Facts : Calories 871.8, Fat 51.2, SaturatedFat 7.2, Cholesterol 105.8, Sodium 310.2, Carbohydrate 91.4, Fiber 3.9, Sugar 34.8, Protein 14.1
MANDELBROT
Steps:
- Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
- Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.
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.
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
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