"Beimirschoen"


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( published May, 2001 )



biscotti, mandelbroit, macaroons

To avoid scrubbing pans, eliminate greasing them. Cover pan with parchment paper instead.









mandelbrot


ingredients

  • 3 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp lemon extract
  • 1 tsp vanilla
  • 1 cup crisco oil
  • 1 cup sugar
  • 3 eggs


instructions

  • Pre-heat oven to 350
  • Lightly greased cookie sheets
  • Sift together flour and bak powder
  • Beat together eggs, crisco oil and sugar
  • Add flour mix to egg mix
  • Add extracts
  • Chill 2 or more hours
  • Divide into 4 equal parts
  • On very lightly floured board, roll each into 8" - !0" dowels
  • Bake 30 minutes
  • Cut diagonally into 3/4" slices
  • Retain loaf form / sprinkle with cinnamon sugar
  • Bake 425 oven 5 minutes
  • NOTE: Slices can be placed, sliced side down, on cookie sheet and baked 5 min on each side
  • Cool on rack

For marbleized mandelbrot, after batter is chilled divide in half. Add 1/8 to 1/4 cup of Hershey's cocoa to one half of batter. Divide each half into 4 strips. Hold 1 of each strip together and twist to distribute chocolate. Shape into dowel.

You can also add 3/4 cup of nuts, raisins, choc chips or dried fruit to original batter for variety.




traditional biscotti


ingredients

  • 3 1/4 cups all-purpose flour
  • 1 tbsp salt
  • 1 tsp anise extract
  • 1 tbsp vanilla
  • 3/4 cup butter
  • 3/4 cup sugar
  • 4 eggs
  • 8 oz pkg softened cream cheese
  • 1/2 cup toasted sliced almonds

instructions

  • Pre-heat oven to 400
  • Lightly greased and floured cookie sheets
  • In lge bowl beat together butter, sugar, cream cheese and extracts
  • Stir in eggs
  • Add flour and salt / mix well
  • Stir in almonds
  • Flour dough board and hands
  • Shape dough into 3 or 4 dowels 10" long
  • Place 2" apart on cookie sheets
  • Bake 15 to 20 minutes
  • Cut diagonally into 3/4" slices
  • Place sliced side down on cookie sheet and bake 5 min on each side
  • Cool on rack



The following recipes are vanilla macaroons. If chocolate is your choice, add 1/4 to 1/2 cup of Hershey's cocoa to each recipe. If you would prefer some of each, add 1/8 to 1/4 cup of Hershey's cocoa to half of each recipe.


Passover Coconut Macaroons #1

my favorite

ingredients

  • 14 oz Baker's flaked coconut
  • 1/2 tsp almond extract (optional)
  • 2 tsp vanilla
  • 14 oz can Eagle Brand sweetened condensed milk

instructions

  • Pre - heat oven to 350
  • Grease cookie sheets or cover pan with parchment paper
  • In lge bowl mix all ingredients
  • Drop by rounded tsps 1" apart onto cookie sheets
  • Bake 10-12 minutes or until golden brown
  • Remove immediately
  • Cool on rack
  • Makes about 48



Passover Coconut Macaroons #2


ingredients

  • 7 oz flaked coconut
  • 1 tsp vanilla
  • 4 egg whites
  • 1 1/3 cups sugar
  • 1/8 tsp salt

instructions

  • Pre-heat oven to 325
  • Greased cookie sheets or line with parchment paper.
  • Beat egg whites with vanilla & salt until soft peaks form
  • Gradually add sugar / beat until stiff
  • Fold in coconut
  • Drop by rounded tbsps 1" apart onto cookie sheets
  • Bake 20 minutes or until golden brown
  • Remove immediately
  • Cool on rack
  • Makes about 15



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