From Daryl aka Avery:
Have you ever had a recipe where you know one ingredient
wasn’t right? I received this recipe
from my mother-in-law—a wonderful and kind woman—and I never made it because she always did. It was hers and hers alone.
After she passed away, my
stepdaughter tried to make it and it just didn’t turn out right. She couldn't figure out what went wrong.
So
this year, as memories and family are so important to me, I decided to
make a batch, even though I wouldn’t be able to eat them. (I did not make these
gluten-free, though I have consulted my favorite gluten-free biscotti recipe, found in Cookbook Nook #1, FINAL SENTENCE, to make sure of
measurements.)
It turns out on the typewritten recipe from my mother-in-law, the oil amount was ¾
cup. Well, that just couldn’t be. I kept looking at my biscotti recipe and comparing to this
one and decided the oil had to be a typo.
I changed it to ¼ cup oil and that worked like a dream.
These are delicious and keep well. Enjoy one of my
mother-in-law’s best kept secrets!
PS My niece, who makes these all the time, swears that 3/4 cup is the right amount and you have to bake the cookies longer, so I'll leave it up to you, but these turned out great with the recipe "adjustment" of 1/4 cup oil below!
By the way, I learned something this week that I didn't know, being a Gentile girl (aka shiksa) - this is not a Passover recipe. That would require using Matzoh. But this is great any OTHER time of the year.
By the way, I learned something this week that I didn't know, being a Gentile girl (aka shiksa) - this is not a Passover recipe. That would require using Matzoh. But this is great any OTHER time of the year.
Mandel Bread
3 eggs
1 cup granulated sugar
¼ cup vegetable oil
1 ½ teaspoon baking powder
3 cups sifted flour
1 teaspoon lemon juice
1 cup blanched almonds chopped
Preheat oven to 350 degrees.
In a large bowl, beat eggs and sugar, then slowly add the
oil.
Add baking powder, flour, lemon juice and nuts. Beat until
smooth.
Divide the dough into three parts. Set on greased cookie
sheet.
 |
| These were plenty "moist" when forming. I oiled my hands to make it easier. |
IMPORTANT: WITH OILED
HANDS, shape each part into a loaf.
Bake for 30 to 35 minutes, until light brown. Remove from
oven and slice while hot, then turn each slice on its side and bake for 5 to 10
minutes more.
Let cool completely. Keep in airtight cookie tin.
FOR THOSE WHO NEED TO EAT GLUTEN-FREE, I WOULD BET YOU COULD SUB OUT THE FLOUR WITH GF FLOUR AND ADD 1 TEASPOON OF XANTHAN GUM. * I'll try it next year!
That's what I did with the GF biscotti recipe I mentioned above.
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that's so sweet Daryl--very glad you were able to unlock the secret for her special treat!
ReplyDeleteThanks, Lucy/Roberta! I'm just thankful that everyone enjoyed them. Nice memories :) ~ Daryl
Deletethe bread looks great, have to try it
ReplyDeleteIt's a very "firm" cookie. :) So good for dipping into coffee! ~ Daryl
DeleteInterestingly, I checked some sites (including King Arthur) and they call for 3 to 3 1/2 cups flour to 1 cup oil/butter!
ReplyDeleteWhile it isn't on the typed recipe my Grandma passed down, I add a cup of chocolate chips. I also opt for the vanilla instead of the lemon juice. After slicing instead of baking more, I put them under the broiler to brown, flip and do the same to the other side. I do have a different recipe that is Passover friendly and just finished 2 batches of those. Love you Daryl!
ReplyDelete