«All
Hanukkah (Chanukah) Recipes
Dora Apter's Mandlebread
INGREDIENTS
1 c Whole hazelnut or almonds or a
mixture--be generous
4 X-lg eggs
1 c Sugar
1 c Oil
4 c Flour; sift before measuring and more for kneading
1 t Salt
4 t Baking soda
1 t Almond extract
3 T Cinnamon mixed with
2/3 c Sugar
1 Egg; blended with
1 T Water
Note: These cookies
are slightly chewier than Italian biscotti but stand up to a
dunk in a cup of hot coffee or tea.
Yield: 4 dozens.
PREPARATION
1. With two racks in middle of oven, preheat it to 350°F.
Line two baking sheets with foil. Toast and remove skins of
hazelnuts. On high speed, beat 4 eggs and a cup of sugar until
light and fluffy--3 minutes. Reduce to low speed and beat in
oil until just incorporated. Sift flour, salt and baking soda.
Add flour mixture to egg mixture until incorporated. Add almond
extract and nuts. Knead five or six times--until a ball forms,
adding more flour if sticky. Divide into 5 pieces. Knead a tablespoon
of the cinnamon sugar into each piece, then form into flat logs
12-inches long and 2-inches wide. Space logs 3 inches apart
and brush tops with egg-water mixture, then sprinkle with sugar-cinnamon
mixture
2. Bake until tops are dry and slightly
cracked--about 30 minutes. Switch baking sheets between the
shelves and turn them 180 degrees after they've baked 15 minutes.
Remove to a work surface and cut crosswise with a serrated knife
into 1-1/2 inch slices. Place cut sides down on baking sheets.
Return to oven and bake until lightly golden brown, abut 4 to
5 minutes. Turn over and baking until lightly browned. Cool
completely on wire racks.
