Title: Dora Apter's Mandlebread - Hanukkah
Categories: Breads, Hanukkah, Cookies, Jewish, Food gift
Yield: 4 Dozen
1 c Whole hazelnut or almonds or a mixture--be generous
4 X-lg eggs
1 c Sugar
1 c Oil
4 c Flour; sift before measuring + more for kneading
1 t Salt
4 t Baking soda
1 t Almond extract
3 T Cinnamon mixed with
2/3 c Sugar
1 Egg; blended with
1 T Water
These cookies are slightly chewier than Italian biscotti but
stand up to a dunk in a cup of hot coffee or tea.
With two racks in middle of oven, preheat it to 350 degrees. Line
two baking sheets with foil. Toast and remove skins of hazelnuts.
On high speed, beat 4 eggs and a cup of sugar until light and
fluffy--3 minutes. Reduce to low speed and beat in oil until just
incorporated. Sift flour, salt and baking soda. Add flour mixture
to egg mixture until incorporated. Add almond extract and nuts.
Knead five or six times--until a ball forms, adding more flour if
sticky. Divide into 5 pieces. Knead a tablespoon of the cinnamon
sugar into each piece, then form into flat logs 12-inches long
and 2-inches wide. Space logs 3 inches apart and brush tops with
egg-water mixture, then sprinkle with sugar-cinnamon mixture
Bake until tops are dry and slightly cracked--about 30 minutes.
Switch baking sheets between the shelves and turn them 180
degrees after they've baked 15 minutes. Remove to a work surface
and cut crosswise with a serrated knife into 1-1/2 inch slices.
Place cut sides down on baking sheets. Return to oven and bake
until lightly golden brown, abut 4 to 5 minutes. Turn over and
baking until lightly browned. Cool completely on wire racks.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart
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