How To make Biscotti {Mandel Bread}
8 Eggs
2 c Sugar.
1 c Oil.
6 ts Baking powder.
-Salt and lemon to taste. -Anise seed. -Antisette Liquor. -Flour INStrUCTIONS:In a large mixing bowl mix the eggs, sugar oil, baking powder, salt, lemon, anise seed, three shots antisette, mix well.Add flour in a little at a time until the mixture is a consistency that you can knead and shape.Shape as a low oval loaf of bread and bake in a preheated oven at 400^ until almost done.Take out of oven and slice in about 1/2 in. slices.turn oven up to 450^and brown on both sides until the desired color is reached. Hazelnuts or sliced almonds optional. From the files of Al Rice, North Pole Alaska. Feb 1994 -----
How To make Biscotti {Mandel Bread}'s Videos
Baking Mandelbrot with Mom
My mom has made Mandelbrot cookies for years and it was finally time to see how the sausage was made (kosher of course).
Recipe:
4 Sticks of butter
2 Cups of sugar
1 Bissel of salt
2 Teaspoons of baking powder
6-8 Eggs
2 Teaspoons of vanilla
6 Cups of flour
Optional chocolate chips or walnuts
You can half this recipe as we doubled it in the video. Melt the butter and mix with the sugar. Add the salt, baking powder and eggs. Now add the vanilla and slowly mix in the flour.
Once the dough is firm and won't stick to your hand you can form it into a load on a cookie sheet lined with parchment paper. Bake at 350f for 10 minutes and check for hardness. You shouldn't be able to put your finger into it. Let bake longer if needed.
Remover from the over and cut into pieces. Lay the pieces on their side close together. Once the cookie sheet is full bake for another 5-10 minutes to crisp. Remove from the over and let cool.
#26 | Lemon Verbena I Mandel Bread | Baking
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According Wikipedia, Mandel Bread is a type of cookie found in Ashkenazi Jewish cuisine (although its precise origin is unknown) and popular amongst Eastern European Jews. The Yiddish word ‘mandlbroyt’ literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.
My Mandel Bread has Lemon Verbena, Almonds and Pecan nuts.
Take care and stay healthy.
Plant a seed and watch it grow.
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Mandel Bread
Learn how to make Mandel Bread in your very own kitchen!
BAKING MANDEL BREAD AND RUGELACH | 'It Tastes Jewish'
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This episode is for all who have a sweet tooth. Join Annette as she teaches us how to make: Mandel Bread- an almond pastry, and Rugelach- an apricot classic.
Mandel bread or Biscotti
this recipe is from my mother in law the best Mandel bread... #highlights #friends #love #baking #cookies #biscotti
Mom Molly's Biscotti Mandelbread Homemade Cookies
Mom Molly's Biscotti Mandelbread Homemade Cookies
#Homemade_Cookies #Biscotti_Mandelbread #Mandelbread_Cookies
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These cookies are a family favorite for any occasion!!!
Ingredients:
4 cups of all purpose flour
5 extra large eggs
1tbs baking powder
3/4 to 1 cup of oil (I use Canola oil)
3/4 or 1 cup of white sugar
1 tsp almond extract
1 tsp vanilla extract
Pinch of salt
1 tbs or more Cinnamon
Directions :
Preheat your oven to 350 Degrees
Add parchment paper to a large cookie sheet
In your mix master or electric beaters
Add eggs, oil, sugar, vanilla and almond extract
Mix well on a medium speed for approximately 5 minutes until well blended.
In large bowl add flour, salt and cinnamon powder and mix well.
Once egg mixture is mixed well turn the mixer on to a low speed and slowly add the flour mixture (I do 1/3 cup or so at a time)! You don't have to add all the flour. Stop when you notice that the mixture is dry.
Sometimes if you mix it too fast it will need all the flour and become a bit sticky!! If that happens don't worry!! Just add a bit more flour when you form the logs!!!
Add a drop of flour to your counter top and roll out dough to form a long log. Then you can cut into 4 long rolls or 8 smaller ones! If you want larger cookies only cut it into 4!!
Add logs to your cookie sheet
Bake for 20 to 25 minutes or so until lightly brown.
Allow cookies to cool
Cut on a slant and add back on the cookie sheet and bake for approximately 15 minutes or longer until brown on one side
Then flip them over and bake for another 15 or more minutes on the other side until golden brown!!
Allow to cool.
Add to your sealed container
They last up to a month on the shelf (unless gobbled up!!! ????)
Or you may freeze them up to 3 months or so!!
Enjoy my mom's very special recipe and please leave a comment!!!!