KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ROSH HASHANAH RECIPES |
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SPANISH-STYLE
MANDELBROT, ORANGE-SCENTED (ROSH HASHANAH)
Source: clevelandjewishnews.com
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Makes about 48 pieces. Parve
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INGREDIENTS:
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- 2 C flour
- 1 C sugar
- 1 t baking soda
- 1/4 t salt
- 2 large whole eggs
- 1 large egg yolk
- 1 t vanilla
- 1T freshly grated orange zest
- 1-1/2 C whole almonds, toasted lightly and
coarsely
chopped
- Egg wash of 1 egg plus 1 t water
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DIRECTIONS:
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- In the bowl of an electric mixer, with a
paddle attachment, blend flour, sugar, baking soda and salt
until well combined. In a small bowl, whisk whole eggs, egg
yolk, vanilla and zest.
- Add to the flour mixture, beating until a
dough is formed. Stir in the almonds.
- Preheat oven to 300° F.
- Turn dough onto a lightly floured surface,
knead several times, and divide in half.
- Grease and flour a large baking
sheet.
- Flour hands and form two logs about 12
inches long.
- Place on the baking sheet about 3 inches
apart, flatten slightly and brush with egg wash.
- Bake at the center of the oven for 50
minutes, cool 10 minutes.
- On a cutting board, slice crosswise,
diagonally into 1/2-inch slices.
- Place cut side down on the baking sheets
and bake about 10 to 15 minutes per side.
- Cool and store airtight.
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KOSHER DELIGHT MAGAZINE
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