RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Mandelbread, Cinnamon-Raisin - pareve
Makes 24-26 cookies 1 egg 1/2 cup sugar 1 Tbs. orange juice 1 tsp. vanilla 1 cup flour 3/4 tsp. baking powder 1/4 tsp. salt 1/3 cup raisins 1/3 cup coarsely chopped almonds, toasted cinnamon & sugar to coat Beat egg and sugar until thick and fluffy, about 2-3 minutes. Beat in orange juice and vanilla. Sift dry ingredients into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto lightly greased baking sheet to form a 10-to-11-inch strip. Moisten fingertips and shape dough into log, 11 inches by 2-1/2 inches. Bake in 375-degree oven about 15 minutes or just until log begins to brown and feels firm to touch. Cool log 15 minutes and place on work surface in order to cut. Using serrated knife, cut crosswise into slices 1/3-inch wide Place slices on baking sheet and bake 10 minutes. Turn slices over and bake 6 minutes or until slices begin to color. Cool completely on baking sheet. Cookies will become very crisp. May be stored for one week in airtight container. Note: While cookies are still warm, dip in mixture of cinnamon & sugar to coat. Archivist's note: Mandelbrot (Yiddish) or Kamishbrot (Ukranian) is derived from the Italian biscotti, meaning "twice baked."
