Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried apricots, chopped
- 1/2 cup almonds, chopped
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, stirring until just combined.
6. Fold in the chopped apricots and almonds.
7. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, leaving space between them.
9. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
10. Remove from the oven and let cool for 10 minutes.
11. Using a sharp knife, cut the logs into 1/2-inch slices on the diagonal.
12. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until lightly toasted.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes about 24 slices.
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 2.5g
Cholesterol: 25mg
Sodium: 70mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 9g
Protein: 2g
Substitutions for ingredients:
- You can use any dried fruit or nut in place of the apricots and almonds.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
Variations:
- Add 1 teaspoon of cinnamon to the dough for a spiced version.
- Drizzle melted chocolate over the cooled mandelbrodt for a decadent touch.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth mixture.
- Don't overmix the dough once the flour is added, or the mandelbrodt will be tough.
- Let the mandelbrodt cool completely before storing to prevent them from becoming soggy.
Storage instructions:
Store the cooled mandelbrodt in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the mandelbrodt, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the sliced mandelbrodt on a platter and sprinkle with powdered sugar for a simple presentation.
Garnishes:
Garnish with fresh fruit or whipped cream for an elegant touch.
Pairings:
Serve with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
These mandelbrodt are perfect on their own, but you could also serve them with fresh fruit or yogurt for a light breakfast or dessert.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the mandelbrodt are too soft, bake them for an additional 5-10 minutes to crisp them up.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to prevent any contamination.
Food history:
Mandelbrodt is a traditional Jewish cookie that originated in Eastern Europe. It is similar to biscotti and is often served with coffee or tea.
Flavor profiles:
The combination of sweet apricots and nutty almonds gives these mandelbrodt a delicious flavor and texture.
Serving suggestions:
These mandelbrodt are perfect for a brunch or afternoon tea party.
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