It’s cookie season and people all around the world are baking, cutting, sprinkling, wrapping, and giving out all kinds of different cookies. To celebrate this festive time of the year and to bring you some new inspiration, we’re sharing 12 cookie recipes with you, one every day from now until Christmas Eve. These aren’t just any old cookie recipes, either — they’re recipes from cookie and history-enthusiast Anna Ginsberg and her cookbook The Daily Cookie, which is filled with 365 cookie recipes that honor and celebrate notable events throughout history. Along with giving you something new to bake in the kitchen, these 12 days of cookies give you a chance to win a copy of the book every day we share a recipe, so you’ll be able to enjoy a cookie recipe every day of the year, not just right before Christmas.
Today’s cookie is not so much a cookie, but bread, mandel bread to be exact, a traditional Jewish cookie recipe that Ginsberg describes as similar to a biscotti but "easier on the teeth." The great thing about this cookie recipe is that it’s double-baked, making it perfect for a cold winter day when you’re stuck inside.
Click here to see the Mandel Bread Recipe
Want more cookie recipes like this one? Tweet this (up to once a day): I just entered to win a copy of The Daily Cookie from @TheDailyMeal & @AndrewsMcMeel #12DaysofCookies bit.ly/R2ieOZ — and a collection of 365 cookie recipes may be yours.
Click here to read how to enter to win a copy of The Daily Cookie
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce
Mandelbrot | Mandel Bread | Eggless Almond Biscotti
I am going to share one of our favorite recipes today. It’s the Mandelbrot (in Yiddish) or Mandel Bread (in English). The name might sound different, but it’s the nothing but simple almond bread. It is one of the famous Jewish cookies. In Yiddish, Mandel means almond and brot means bread. It’s twice baked bread, and the crunchier exterior makes it more similar to biscotti. Today I am going to share the Eggless version of the almond biscotti.
As I mentioned in yesterday’s recipe, when you pick hard BM themes, you got to keep your eyes and ears open. I came across this recipe in the Baking Challenge show of food network during Christmas. One of the chefs tried a lot of Jewish recipes, and I liked the ingredients that went in. That’s when I started to explore more about the Jewish cuisine and picked few recipes for this marathon, and one of the recipes is this Mandelbrot cookie.
I know this cookie is pretty popular in the US too, but they prepare it with chocolate chips. I wanted to try the traditional almond-based one and finally stumbled upon this recipe. But I did not follow the recipe procedure, but I did refer it to note down the base ingredients. As always I replaced eggs but this time with flax meal. It adds great texture to the recipe and also provides the sufficient binding.
Perfect Pair for Coffee and Tea
The original recipe calls for almond extract, but as I had almond butter in my pantry, I went with that. We never thought we would fall in love with these biscotti and crave for it every day. No, seriously I am not exaggerating. After Ice cream bread, this is one of the recipes that I am baking quite often these days.
The crunchy exterior with soft interior with the almonds and walnuts with the flavor of vanilla and almond makes this cookie perfect pair for coffee and tea. (My personal choice is tea) If you are planning a tea party or get together, this is a perfect make ahead dessert and believe me no one can eat just one. -) Between can you believe we are halfway through the marathon? 13 down and 13 more to go.
Without any further ado, here is the recap from previous marathons and then the recipe. The printable recipe is at the bottom.
The perfect mandel bread recipe for Passover
This mandel bread recipe is just so easy and that’s the best thing about it (other than it tasting delicious, of course). One bowl and a hand mixer is all you need to make this recipe perfection. Some Passover recipes are fussy and don’t work consistently, but this recipe works every time.
The ingredients in this recipe are also simple. Potato starch and cake meal are staples in the Passover pantry and the other few ingredients are regular pantry staples. It takes just 5 minutes to put together the batter.
The hardest part of the recipe, is the batter needs to chill in the fridge for at least an hour so that the mandel bread doesn’t spread too much in the oven. I find that making the batter one day and then baking them the next, makes the whole process even faster.
12 Days of Cookies: Mandel Bread - Recipes
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