Mandlen With Honey Dip – We Love God!

[Man never achieves] a clear knowledge of himself unless he has first looked upon God's face, and then descends from contemplating Him to scrutinize himself. For we always seem to ourselves righteous and upright and wise and holy – this pride is innate in all of us – unless by clear proofs we stand convinced of our own unrighteousness, foulness, folly, and impurity. Moreover, we are not thus convinced if we look merely to ourselves and not also to the Lord, who is the sole standard by which this judgment must be measured.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

8		Eggs
1/2	t	Salt
3	c	All-purpose flour
2	lb	Honey
1		Lemon, juice of
1/2	t	Ginger
1	c	Filberts, or almonds
		Grape wine
		Chopped nuts

INSTRUCTIONS

Source: National Council of Jewish Women, cookbook (Canada)  Mandlen:
Put flour in mixing bowl. Make a groove in the flour. and  into this
put the eggs and the salt. Keep mixing with a large fork  until all the
flour is completely absorbed. Place dough on floured  board and knead
well (until it springs back to a touch). Cover. Allow  to stay for 15
minutes. Roll between the palms into thin strips, cut  into 1/2 inch
pieces. Bake in a fair amount of (fat) at 425*F until  golden brown.
HONEY DIP: Mix the above ingredients except the wine and chopped nuts
and bring to a boil. Add the mandlen and cook and stir until all the
honey is absorbed. Turn out on a board that has been moistened with
grape wine. Press down well and quickly with your hands moistened  also
with wine. Sprinkle chopped nuts on top. When cool, cut into  desired
shapes. Posted to JEWISH-FOOD digest V97 #055 by  alotzkar@direct.ca
(Al) on Jan 17, 1904.

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