For more great kosher recipes go to: www.gourmetkoshercooking.com
I am addicted to mandelbroit. I love trying any new recipe. I go through phases where I make them in every variety possible. Or so I think until I discover more. Here are just a few of my favorites with more to come in future weeks. Cinnamon-Chocolate Chip Mandelbrot
This is my all-time favorite recipe (I may have shared it before but in case you missed it!) I make it for every conceivable occasion and everyone is always clamoring for more. The best part is that they are very easy. No, the best part is that they taste great!
1 cup canola oil
1 cup sugar
3 cups flour
2 teaspoons baking powder
1 cup chocolate chips
1 cup finely chopped pecans
5 tablespoons sugar combined with 1 teaspoon cinnamon
Preheat oven to 375 degrees Fahrenheit (190 Celsius). Grease baking
sheets. Beat oil, sugar and eggs. Add dry ingredients and mix well.
Fold in chocolate chips and nuts. Divide dough into 4 loaves. Sprinkle
with sugar and cinnamon. Bake for 20 minutes. Cut into 1/3 to ½- inch
slices, turn on sides and bake until golden; another 5 to 10 minutes.Fig and Walnut Biscotti
is adapted from a recipe by Martha Stewart. It is a very dry biscotti,
more adult than the chocolate chip version and perfectly suited for
morning or afternoon tea (or coffee).
1 cup whole wheat flour
¾ cup flour
¾ cup brown sugar
2 teaspoons baking powder
1 cup coarsely chopped dried figs
1 cup chopped toasted walnuts
oven to 350 degrees Fahrenheit (175 Celsius). Whisk together flours,
brown sugar and baking powder. In a separate bowl, whisk eggs for about
5 minutes. Fold into flour mixture until combined. Stir in figs and
walnuts. Lightly grease a parchment or silpat-lined cookie sheet.
Divide dough in half and make 2 longs. Bake for about 25 minutes. Cut
into slices. Reduce oven temperature to 300 degrees and bake an
additional 10 minutes (approximately – watch them so they don’t get
overdone). Transfer to a wire rack to finish cooling.
Cranberry and Pistachio Biscotti
This is a bit of a cheat but when time is short and the craving hits or guests are coming, it perfectly fits the bill.
1 (1 pound 5 ounce) package sugar cookie mix
1 (4 ounce serving size) box instant pistachio pudding
¼ cup flour
½ cup margarine, melted
½ cup chopped toasted pistachios
½ cup dried cranberries
2 tablespoons powdered sugar
oven to 375 degrees Fahrenheit (190 Celsius). Mix together cookie mix,
pudding mix and flour. Stir in melted margarine and eggs until well
blended. Add pistachios and cranberries. Divide dough in half and
shape into logs. Place on an ungreased cookie sheet. Bake for about 20
minutes. Slice. Bake another 5 to 10 minutes. Remove to wire racks
for cooling. Sprinkle with powdered sugar.
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