RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Mandelbread, Cinnamon-Walnut - pareve
This is the closest recipe I have seen as to what my Mother used to make - delicious. Lita A typical, not-too-sweet mandelbrot. You can have it plain or toss it in a cinnamon sugar mixture for a spicier, sweet treat. Makes 20-28, depending on size 3/4 cup sugar 1/2 cup oil 2 eggs 2 teaspoons vanilla 1/4 teaspoon salt 1 1/2 teaspoons baking powder 2 cups flour 1/2 cup coarsely chopped walnuts Cinnamon mixture 1 cup sugar 1 tablespoon cinnamon Preheat oven to 350 Degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the sugar and oil, then blend in eggs, and vanilla. In a separate bowl, stir together salt, baking powder and flour. Fold into wet mixture, then fold walnuts to incorporate. Turn mixture onto a lightly covered floured board and shape a log, about 10 by 3 inches, flouring hands if necessary, to avoid sticking. Transfer log on cookie sheet, press down to flatten slightly, and bake until just set, 25-30 minutes. Remove from oven and let cool 15 minutes. Transfer log to a board, and using long, serrated knife, cut into 1/2 inch slices. Place cookies back on cookie sheet and bake again at 325 F. to dry and brown slightly (about 11-18 minutes). Turn cookies over once during baking to ensure both sides bake evenly. Cool and store at room temperature in an airtight container. From: Baker Boulanger Marcy Goldman Archivist's note: Mandelbrot (Yiddish) or Kamishbrot (Ukranian) is derived from the Italian biscotti, meaning "twice baked."
