Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sliced almonds
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). Line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and honey with an electric mixer 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, beating on low speed until just combined.
6. Stir in the sliced almonds.
7. Divide the dough into two equal portions and shape each portion 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 lightly golden brown 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 diagonally into 1/2-inch-thick slices.
12. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the slices are crisp and golden brown.
13. Transfer the mandelbrodt to a wire rack and let cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
Makes about 24-30 slices.
Nutritional information:
Per slice:
Calories: 120
Fat: 7g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 45mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- Instead of honey, you can use maple syrup or agave nectar.
- You can use chopped pecans or walnuts instead of sliced almonds.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolate twist.
- Add 1 tsp of cinnamon to the dough for a spiced flavor.
- Drizzle melted chocolate over the cooled mandelbrodt for a decadent touch.
Tips and tricks:
- Make sure to let the logs cool for 10 minutes before slicing to prevent them from crumbling.
- Store the mandelbrodt in an airtight container at room temperature for up to a week.
- Serve the mandelbrodt with a cup of coffee or tea for a delicious snack.
Storage instructions:
Store the mandelbrodt in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat the mandelbrodt, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until crisp and warm.
Presentation ideas:
Arrange the mandelbrodt on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the mandelbrodt with sliced almonds or chopped pistachios for a crunchy garnish.
Pairings:
Serve the mandelbrodt with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
Pair the mandelbrodt with fresh fruit or a cheese plate for a balanced snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the mandelbrodt are too hard, reduce the baking time or oven temperature.
Food safety advice:
Make sure to store the mandelbrodt in an airtight container to prevent them from getting stale.
Food history:
Mandelbrodt is a traditional Jewish cookie that originated in Eastern Europe. It is similar to biscotti and is often served with coffee or tea.
Flavor profiles:
The honey and almond flavors in this mandelbrodt recipe create a sweet and nutty flavor profile.
Serving suggestions:
Serve the mandelbrodt as a snack or dessert with a cup of coffee or tea.
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