Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup cashews, roughly chopped
- 1/2 cup caramel bits
Special Equipment Needed:
- Parchment paper
- Baking sheet
- Mixing bowls
- Electric mixer
- Knife
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). 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 together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped cashews and caramel bits.
5. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
6. Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
7. Remove the baking sheet from the oven and let the logs cool for 10 minutes. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
8. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool completely on the baking sheet.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24-30 slices
Nutritional information:
Calories per serving: 160
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 40mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 12g
Protein: 3g
Substitutions for ingredients:
- You can use any type of nuts you prefer, such as almonds or pecans, instead of cashews.
- If you can't find caramel bits, you can use chopped caramel candies instead.
Variations:
- Add chocolate chips or chunks to the dough for a chocolatey twist.
- Swap out the caramel bits for toffee bits for a different flavor profile.
- Add a teaspoon of cinnamon to the dry ingredients for a warm, spicy flavor.
Tips and Tricks:
- Make sure to let the logs cool for 10 minutes before slicing them, or they may crumble.
- Use a serrated knife to slice the logs for clean cuts.
- Store the mandelbrodt in an airtight container at room temperature for up to a week.
Storage Instructions:
Store in an airtight container at room temperature for up to a week.
Reheating Instructions:
Mandelbrodt can be enjoyed at room temperature or warmed up in the oven for a few minutes.
Presentation Ideas:
Serve the mandelbrodt on a platter or in a basket lined with parchment paper.
Garnishes:
Dust the mandelbrodt with powdered sugar for a pretty presentation.
Pairings:
Serve with a cup of coffee or tea for a delicious snack.
Suggested Side Dishes:
Mandelbrodt is a great snack on its own, but you can also serve it with fresh fruit or yogurt for a more substantial snack.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the dough is too sticky, add a tablespoon of flour to dry it out.
Food Safety Advice:
Make sure to store the mandelbrodt in an airtight container to prevent it from going stale.
Food History:
Mandelbrodt is a traditional Jewish cookie that originated in Eastern Europe.
Flavor Profiles:
The cashews and caramel bits add a sweet, nutty flavor to the mandelbrodt.
Serving Suggestions:
Serve mandelbrodt as a snack or dessert.
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Taste: Sweet, Nutty, Caramelized, Crunchy