JEWISH MANDELBROT
Steps:
- Heat oven to 350 F. Line a large baking sheet with parchment paper .
- In a large bowl, combine flour, baking powder, and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes.
- Add oil and extract(s) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour.
- Divide dough in half. Dampen hands lightly and form each half into a 3-inch x 2-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes.
- Carefully place logs on a cutting board and cut diagonally with a serrated knife or a ham slicer into 1/2- to 3/4-inch slices.
- Place pieces cut-side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to three months or freeze.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 175 mg, Sugar 9 g, Fat 11 g, ServingSize 30 mandelbrots (serves up to 30), UnsaturatedFat 0 g
TWICE-BAKED ALMOND CROISSANTS
Categories Bread Fruit Juice Dairy Nut Breakfast Brunch Bake Mother's Day Father's Day New Year's Day Almond Fall Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 pastries
Number Of Ingredients 18
Steps:
- Make syrup:
- Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
- Make almond cream:
- Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
- Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
- Assemble croissants:
- Preheat oven to 350°F.
- Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
- Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.
TWICE BAKED COOKIES (BISCOTTI)
my grandmom would always make these all year round. whats nice is that they taste better when they have aged
Provided by DCFeeIV
Categories Dessert
Time 4h5m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- mix sugar butter anise and vanilla.
- beat in eggs.
- mix flour with baking powder.
- stir into sugar/butter/anise/vanilla and almonds.
- blend together.
- preheat oven 350.
- chill 2-3 hours.
- shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
- bake 20 mins 350.
- cut into 3/4 inch thick slices.
- place back on pan on sides for another 15 minutes.
ANNA'S TWICE BAKED ALMOND BISCOTTI
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)
Provided by Gingerbee
Categories Dessert
Time 40m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
- Divide dough in half.
- Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
- Gently press down to flatten alittle.
- Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
- Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
- Lay the cookie flat side down and return to oven until light gold in color.
- Cool.
- Freezes very well.
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