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Aunt Goldie's Mandelbrot PDF Print E-mail

KosherEye.com

FeinMandelbrot

An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.

Ingredients

1/2-cup butter, margarine or parve margarine like Earth Balance Buttery Spread
1-cup sugar
3 large eggs
3 cups all-purpose flour, approximately
2-1/2 teaspoons baking powder
1-tablespoon brandy or apple or orange juice
1 teaspoon almond extract
1/4-teaspoon salt
1/2 cup chopped nuts
1/3 cup cut up candied cherries
1/3 cup chocolate chips
1/3-cup raisins

Directions

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Cream the butter and sugar together in the bowl of a mixer set at medium speed for about 2 minutes or until creamy and well blended. Add the eggs one at a time, beating after each addition. Add the flour, baking powder, brandy, almond extract and salt, and beat at medium speed until the ingredients are thoroughly blended. Blend in more flour if the pastry is very sticky. Fold in the nuts, cherries, chocolate chips and raisins.
On a well-floured surface, divide the dough into halves or thirds and shape each piece into an oval loaf about 1-1/2 inches thick. Place the loaves on a cookie sheet. Bake for 25-30 minutes if you've divided the dough into thirds, 40 minutes if you make two loaves, or until the loaves are golden brown. Remove from the oven and let cool. Serve sliced, as is, or toast the slices for extra crispness.

Notes

Makes 2 or 3 loaves.

Recipe: kosher, dairy or parve

 
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