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
- 1/2 cup chopped walnuts
- 1 tbsp ground cinnamon
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually stir in the flour mixture until a dough forms.
6. Fold in the chopped walnuts.
7. In a small bowl, mix together the ground cinnamon and 1/4 cup of sugar.
8. Divide the dough into two equal portions.
9. On a floured surface, roll out each portion of dough into a rectangle shape.
10. Sprinkle the cinnamon-sugar mixture over the surface of each rectangle, leaving a small border around the edges.
11. Starting from the long side, roll up each rectangle tightly to form a log.
12. Place the logs onto the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
13. Remove from the oven and let cool for 10 minutes.
14. Using a sharp knife, slice the logs diagonally into 1-inch thick slices.
15. Place the slices back onto the baking sheet and bake for an additional 10-15 minutes, or until crispy and golden brown.
16. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
Makes about 24 slices
Nutritional information:
Calories: 130
Fat: 6g
Carbohydrates: 18g
Protein: 2g
Sodium: 40mg
Sugar: 10g
Substitutions for ingredients:
- You can use pecans or almonds instead of walnuts.
- Margarine can be used instead of butter.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add chocolate chips or raisins to the dough for a different flavor.
- Use different spices such as nutmeg or cardamom instead of cinnamon.
- Drizzle melted chocolate over the top of the mandelbrodt for a decadent touch.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the dough or it will become tough.
- Use a serrated knife to slice the mandelbrodt for a clean cut.
Storage instructions:
Store the mandelbrodt in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, place the mandelbrodt in a 350°F (180°C) oven for 5-7 minutes, or until warm and crispy.
Presentation ideas:
Arrange the mandelbrodt slices on a platter and dust with powdered sugar for a pretty presentation.
Garnishes:
Sprinkle chopped nuts or cinnamon over the top of the mandelbrodt for added flavor and texture.
Pairings:
Serve the mandelbrodt with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
Fresh fruit or a cheese plate would pair well with the mandelbrodt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk until it comes together.
- If the mandelbrodt is too soft, bake it for an additional 5-10 minutes.
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 mandelbrodt has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
Serve the mandelbrodt as a dessert or snack.
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