| 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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