Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter, egg, and vanilla extract to the dry ingredients. Mix with an electric mixer until the dough comes together.
4. Fold in the chopped walnuts and almonds.
5. Divide the dough in half and shape each half into a log about 8 inches long and 2 inches wide.
6. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
7. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
8. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
9. Use a sharp knife to cut the logs into 1/2 inch slices.
10. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until they are lightly toasted.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 20-24 slices.
Nutritional information:
Each slice contains approximately:
- 120 calories
- 7g fat
- 12g carbohydrates
- 2g protein
- 1g fiber
- 8g sugar
Substitutions for ingredients:
- You can use any type of nuts you like, such as pecans, hazelnuts, or pistachios.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Replace the vanilla extract with almond extract for a stronger almond flavor.
- Drizzle melted chocolate over the cooled mandelbrodt for a decadent touch.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients to ensure a smooth dough.
- Use a serrated knife to cut the logs into slices to prevent them from crumbling.
- Store the mandelbrodt in an airtight container at room temperature for up to a week.
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 350°F (180°C) oven for 5-10 minutes, or until they are warmed through.
Presentation ideas:
Arrange the mandelbrodt slices on a platter and dust them with powdered sugar for a pretty presentation.
Garnishes:
Sprinkle the mandelbrodt with chopped nuts or drizzle them with melted chocolate for a fancy touch.
Pairings:
Serve the mandelbrodt with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
These mandelbrodt are perfect on their own, but you can also serve them with fresh fruit or yogurt for a balanced snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the dough is too wet, add a tablespoon of flour to thicken it.
Food safety advice:
Make sure to store the mandelbrodt in an airtight container to prevent them from going stale.
Food history:
Mandelbrodt is a traditional Jewish cookie that originated in Eastern Europe. It is similar to biscotti in that it is a crunchy, twice-baked cookie.
Flavor profiles:
These walnut-almond mandelbrodt are sweet and nutty with a crunchy texture.
Serving suggestions:
Serve these mandelbrodt as a snack or dessert with a cup of coffee or tea.
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