Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup shelled pistachios, roughly chopped
Special equipment needed:
- Parchment paper
- Baking sheet
- 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, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Stir in the cranberries and pistachios until evenly distributed.
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 about 2 inches between them.
9. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
10. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
11. Using a sharp knife, slice the logs into 1/2-inch thick slices.
12. Place the slices back on the baking sheet, cut side down, and bake for an additional 10-15 minutes, or until lightly golden and crisp.
13. Remove the baking sheet from the oven and let the mandelbrodt cool completely on the baking sheet.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
Makes about 24-30 slices
Nutritional information:
Calories: 170
Fat: 8g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 60mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 13g
Protein: 2g
Substitutions for ingredients:
- You can use any dried fruit in place of the cranberries, such as raisins or chopped apricots.
- Almonds or walnuts can be used instead of pistachios.
Variations:
- Add 1 tsp of cinnamon to the dough for a warm, spicy flavor.
- Drizzle melted white or dark chocolate over the cooled mandelbrodt for an extra decadent touch.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth, creamy texture.
- Don't overmix the dough once the flour is added, or the mandelbrodt will be tough.
- Let the mandelbrodt cool completely before storing to ensure they stay crisp.
Storage instructions:
Store the cooled mandelbrodt in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, place the mandelbrodt on a baking sheet and bake at 350°F for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the mandelbrodt on a platter or cake stand for a beautiful display.
Garnishes:
Sprinkle chopped pistachios or cranberries over the top of the mandelbrodt for a pop of color and flavor.
Pairings:
Serve the mandelbrodt with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These mandelbrodt are perfect on their own, but you could also serve them with fresh fruit or a cheese plate for a more substantial snack.
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 surfaces and utensils before and after handling food to prevent the spread of bacteria.
Food history:
Mandelbrodt is a Jewish cookie that originated in Eastern Europe. It is similar to biscotti, but typically made with oil or margarine instead of butter.
Flavor profiles:
The cranberries add a tart sweetness to the mandelbrodt, while the pistachios provide a nutty crunch.
Serving suggestions:
These mandelbrodt are perfect for a holiday cookie platter or as a sweet snack any time of year.
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