| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 3 |
c |
All-purpose flour |
| 2 |
lb |
Honey |
| 1 |
|
Lemon , juice of |
| 1/2 |
ts |
Ginger |
| 1 |
c |
Filberts (or almonds) |
|
|
Grape wine |
|
|
Chopped nuts |
INSTRUCTIONS
MANDLEN
HONEY DIP
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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