Best Mandelbroit Recipes

JEWISH BISCOTTI ( MANDELBROIT)

Steps:

• Beat eggs with sugar until well mixed add oil and vanilla, add flour and baking flour, the dough will be very stiff, add the almond, chocolate, coconut and cherries, fold together, I find it easier to do this by hand instead of the Mixmaster. Use parchment paper, on a cookie sheet, divide the dough into 2 or 3 long logs about 2 inches by 12 inches. I find it easier to shape with slightly wet hands. Bake for 20 min @ 350 deg. If you have a convection oven I do it at 350 too. Slice them on an angle, lay on side and bake again for 15 to 20 min

BUB'S AMAZING MANDELBROIT (JEWISH BISCOTTI)

Steps:

• Preheat oven to 350 degrees Beat eggs and sugar till well blended Add oil and vanilla Add flour, salt, and baking powder Mix well Add grape nuts, almonds and pecans Form into rolls that are 2 inches in diameter Bake 15-20 mins.
• until brown and dry Cool, then slice Dust with cinnamon and sugar then bake again at 325 until brown.

MANDELBROIT RECIPE

Steps:

• Melt the margarine in the microwave. Using an electric mixer, beat the eggs with the sugar and add to the margarine. Sift the flour and baking powder. Add to the rest of batter with the salt, vanilla, and slivered almonds. Mix thoroughly. Shape the dough into 4 pieces and sprinkle with cinnamon and bake in a 350°F oven for 25 to 30 minutes. Cool, then cut into 1/2-inch slices and arrange them on a baking sheet. Cut pieces should resemble biscotti. Return to a 400°F oven and lightly brown on each side.

MANDELBROIT

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 dont 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.