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 slivered almonds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Stir in the dried cranberries and slivered almonds until evenly distributed.
7. 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.
8. Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
9. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
10. Use a sharp knife to slice the logs diagonally into 1/2-inch thick slices.
11. Arrange the slices on the baking sheet and bake for an additional 10-15 minutes, or until the edges are lightly golden brown.
12. Remove the baking sheet from the oven and let the mandelbrodt cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 24-30 slices.
Nutritional information:
Each slice contains approximately 120 calories, 5g fat, 17g carbohydrates, 2g protein, and 1g fiber.
Substitutions for ingredients:
- You can use any type of dried fruit or nuts in place of the cranberries and almonds.
- If you don't have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
Variations:
- Add chocolate chips or white chocolate chips to the dough for a sweeter version.
- Use orange zest or lemon zest to add a citrus flavor to the mandelbrodt.
- Add cinnamon or nutmeg to the dough for a spiced version.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the dough or the mandelbrodt will be tough.
- Let the mandelbrodt cool completely before storing it in an airtight container.
Storage instructions:
Store the mandelbrodt in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the mandelbrodt, place it in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the mandelbrodt slices on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle the mandelbrodt with chopped nuts or dried fruit.
Pairings:
Serve the mandelbrodt with coffee or tea.
Suggested side dishes:
Serve the mandelbrodt with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the mandelbrodt is too hard, reduce the baking time or increase the oven temperature slightly.
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 cranberries add a sweet-tart flavor to the mandelbrodt, while the almonds add a nutty crunch.
Serving suggestions:
Serve the mandelbrodt as a dessert or snack.
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