| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Almond flavor |
| 1 |
c |
Oil |
| 3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
c |
Chopped almonds; or pecans |
| 1 |
c |
Choc. chips |
| 1 |
c |
Golden raisins; (pre-soak in boiling water for 5 minutes, and drain) |
|
|
Cinn-sugar mixture |
INSTRUCTIONS
Pareve (if you use semi-sweet chips)
Pre-heat oven to 350. In a large bowl, beat eggs sugar, vanilla, almond
flavor, and oil..
In a medium bowl, combine flour, baking powder, chips, raisins, and nuts.
Add wet mixture to dry mixture. Mix by hand, until combined.
On 2 ungreased cookie sheets form dough into 3 loafs. (If dough is too
sticky to handle, add more flour)
Sprinkle the loaves generously with the cinn-sugar mixture.
Bake for 25 minutes. Remove from oven, and turn oven to 400.
Slice loaves into 1" slices. Arrange slices, bottom side down, on cookie
sheet. Turn the oven off, when the slices are arranged on the cookie sheet.
Place mandel brot back in oven for 25 minutes.
Posted to JEWISH-FOOD digest Volume 98 #015 by Rugelah <Rugelah@aol.com> on
Jan 8, 1998
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”