Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup chopped pecans
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 bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Beat in the maple syrup and vanilla extract.
6. Gradually add the flour mixture to the butter mixture, beating until just combined.
7. Stir in the chopped pecans.
8. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
9. Place the logs on the prepared baking sheet, leaving about 2 inches between them.
10. Bake for 25-30 minutes, or until lightly golden brown and firm to the touch.
11. Remove from the oven and let cool on the baking sheet for 10 minutes.
12. Transfer the logs to a cutting board and use a sharp knife to cut them into 1/2-inch slices.
13. Place the slices back on the baking sheet, cut side down, and bake for an additional 10-15 minutes, or until golden brown and crisp.
14. Remove from the oven and let cool completely on the baking sheet.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 140
Fat: 8g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 70mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- You can use chopped walnuts or almonds instead of pecans.
- You can use honey or agave syrup instead of maple syrup.
Variations:
- Add 1/2 cup of chocolate chips to the dough.
- Add 1 tsp of cinnamon to the flour mixture.
- Dip the cooled cookies in melted chocolate and sprinkle with sea salt.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the dough once you add the flour mixture.
- Let the cookies cool completely before storing them in an airtight container.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
You can reheat the cookies in a 350°F (180°C) oven for 5-10 minutes, or until warm and crisp.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Sprinkle the cookies with chopped pecans or drizzle with melted chocolate.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
Serve the cookies with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk.
- If the cookies are too soft, bake them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Mandelbrodt is a Jewish cookie that originated in Eastern Europe. It is similar to biscotti and is often served with coffee or tea.
Flavor profiles:
The cookies are sweet and nutty, with a hint of maple flavor.
Serving suggestions:
Serve the cookies as a dessert or a snack.
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Taste: Sweet, Nutty, Crunchy, Maple, Maple-Flavored