Posted by: Jonjon | January 5, 2009

Mondel Brodt – Joan’s Famous Mondel Brodt 8.5/10







Mondel Brodt – Joan’s Famous Mondel Brodt 8.5/10

05/01/2009

http://allrecipes.com/Recipe/Joans-Famous-Mondel-Brodt/Detail.aspx

INGREDIENTS (Nutrition)
• 3/4 eggs, room temperature
• 3 tablespoons white sugar 40g
• 1/2 teaspoon orange extract 3ml
• 3 tablespoons vegetable oil 45ml
• 3/4 cup and 2 tablespoons all-purpose flour 110g
• 1/2 teaspoon baking powder 2g
• 2 tablespoons walnuts, chopped 15g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 20 cookies.
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, whip eggs and sugar until light. Mix in the orange extract and oil. Combine the flour and baking powder; stir into the egg mixture along with the walnuts. Form dough into 4 logs and place them 3 inches apart onto an ungreased cookie sheet; flatten slightly.
3. Bake in the preheated oven for 20 to 25 minutes, or until golden and firm to the touch. Remove from the oven and cool completely. Remove to a cutting board and slice each log into 1 inch wide diagonal slices with a serrated knife. Return the slices to the baking sheet, cut side down.
4. Return the slices to the oven and bake for an additional 5 to 10 minutes, until toasted.

Conclusion
This was very good. Should have added more walnuts . It was already cooked within 20minutes, perfect. I put it on a flat surface, and it rose about 2-2.5x. Yeah, this was perhaps the easiest recipe to make. I was worried about not greasing the pan but it didn’t stick in the end. I also made one in the shape of the muffin. It was done in 20minutes too, and it was very nice too. It seems to be sweeter when it’s softer, but after you cook it the second time it will become crunchier and less sweet, but the sweetness will always come out when it eventually dissolves in your mouth.

Learnt
-MandelBrodt means almond bread. I think traditionally this was done with almonds and vanilla extract?
-From website resources, I think this is a Jewish biscotti recipe, and the biscotti is great for dunking in tea and celebrating the new year etc.
-Wow, this dough is thick, and very sticky. I thought it would have taken ages to cook, so now I’ve learnt that the denser the dough the quicker it cooks.

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