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Aunt Ethel's Mandelbrot
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Dessert
Recipe Preparation Level: easy
From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin
We always called these addictive cookies mandel bread. It's the Jewish equivalent to Italian biscotti. My Aunt Ethel always brought a tin of
mandelbrot whenever she visited. We loved them so much that no matter how many she brought, there never seemed to be enough.
4 cups sifted flour
1 tablespoon baking powder
1/4 teaspoon salt
1-1/4 cups sugar
2 teaspoons vanilla extract
2 teaspoons grated orange or lemon rind
1/2 cup vegetable oil
1-1/2 cups walnuts or whole almonds
Preheat oven to 350 degrees. Sift flour, baking powder and salt together. Beat the eggs with the sugar until mixture is thick and pale. Add vanilla
and orange or lemon rind. Alternate mixing in oil and dry ingredients. Stir in nuts. If dough is too sticky to handle, add a bit more flour. Using
floured hands, shape dough into 4 logs, about 2 inches round. Place the rolls on a greased cookie sheet and bake for 30 to 45 minutes until light
brown. Remove the logs and cut each one into 1/2 inch slices. Put the slices back on the cookie sheet, cut side down, and toast in the oven for 5
minutes; turn each slice and toast for 5 minutes more. Cool on a rack and store in an airtight container. The cookies can be re-toasted to restore
crispness. Makes about 4 dozen.
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