Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hazelnuts, toasted and chopped
- 1 cup semisweet chocolate chips
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C) and 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 together with an electric mixer until light and fluffy.
4. Beat in the eggs and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped hazelnuts and chocolate chips.
7. Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, leaving about 2 inches of 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 on the baking sheet for 10 minutes.
11. Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces.
12. Place the slices back on the baking sheet and bake for an additional 10-12 minutes, or until the edges are lightly browned and the cookies are crisp.
13. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 200
Total fat: 11g
Saturated fat: 5g
Cholesterol: 30mg
Sodium: 40mg
Total carbohydrates: 24g
Dietary fiber: 2g
Sugars: 14g
Protein: 3g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of hazelnuts.
- Milk chocolate or dark chocolate can be used instead of semisweet chocolate chips.
Variations:
- Add 1 tsp of cinnamon to the dry ingredients for a spiced version.
- Substitute almond extract for the vanilla extract for a different flavor profile.
- Drizzle melted chocolate over the cooled cookies for a decorative touch.
Tips and Tricks:
- Toasting the hazelnuts before adding them to the dough enhances their flavor.
- Letting the logs cool for 10 minutes before slicing them prevents them from crumbling.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating Instructions:
The cookies can be reheated in a 350°F (175°C) oven for 5-7 minutes, or until crisp.
Presentation Ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive presentation.
Garnishes:
Sprinkle chopped hazelnuts or chocolate shavings over the cookies for an extra touch of flavor.
Pairings:
Serve the cookies with a cup of coffee or hot chocolate for a cozy treat.
Suggested Side Dishes:
The cookies can be served as a dessert on their own or paired with fresh fruit for a lighter option.
Troubleshooting Advice:
If the dough is too dry, add a tablespoon of milk to moisten it. If the dough is too wet, add a tablespoon of flour to thicken it.
Food Safety Advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food History:
Mandelbrodt, also known as mandel bread, is a traditional Jewish cookie that originated in Eastern Europe. It is similar to biscotti in that it is twice-baked, but mandelbrodt is typically made with oil or butter instead of eggs.
Flavor Profiles:
The combination of chocolate and hazelnuts in this recipe creates a rich, nutty flavor with a hint of sweetness.
Serving Suggestions:
Serve the cookies as a dessert or snack with a hot beverage.
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Taste: Rich, Nutty, Sweet, Chocolatey