RFCJ RECIPE ARCHIVE
Posted by : Claudia Mandelbread (Low-Fat) - pareve
The very idea of healthier (less fat and no cholesterol) mandelbread made me pause, but I made this recipe as gift for a friend who is concerned about such things and misses the traditional sort. I found the taste to be pleasant, and I hope that you will also find it so! 'REDUCED' MANDELBREAD 1/4 cup canola oil 3/4 cup sugar 1/2 cup nonfat liquid egg substitute 1 teaspoon vanilla extract 1 teaspoon almond extract 2-1/2 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 cup chopped walnuts 1/4 cup mini semisweet chocolate chips (optional) Preheat oven to 350 F. Coat two baking sheets with a non-stick vegetable spray. In a medium bowl, beat oil, sugar, egg substitute and extracts. Add flour and baking powder and mix well. Stir in nuts and chocolate chips, if using. Batter will be stiff and sticky. Divide batter into 4 parts. Lay out in four thin loaf shapes, 10 inches long by 1-1/2 inches. Spread the pieces out so they do not touch and continue baking until the pieces are brown, about another 10 to 12 minutes, being careful they do not burn on the bottom. Makes 40. Aloha! Claudia Hawai'i Archivist's note: Mandelbrot (Yiddish) or Kamishbrot (Ukranian) is derived from the Italian biscotti, meaning "twice baked."
