Mandlen with honey dip

Yield: 1 Servings

Measure Ingredient
8 \N Eggs
½ teaspoon Salt
3 cups All-purpose flour
2 pounds Honey
1 \N Lemon , juice of
½ teaspoon Ginger
1 cup Filberts (or almonds)
\N \N Grape wine
\N \N Chopped nuts



Source: National Council of Jewish Women, cookbook (Canada) Mandlen: Put flour in mixing bowl. Make a groove in the flour. and into this put the eggs and the salt. Keep mixing with a large fork until all the flour is completely absorbed. Place dough on floured board and knead well (until it springs back to a touch). Cover. Allow to stay for 15 minutes.

Roll between the palms into thin strips, cut into ½ inch pieces. Bake in a fair amount of (fat) at 425*F until golden brown.

HONEY DIP: Mix the above ingredients except the wine and chopped nuts and bring to a boil. Add the mandlen and cook and stir until all the honey is absorbed. Turn out on a board that has been moistened with grape wine.

Press down well and quickly with your hands moistened also with wine.

Sprinkle chopped nuts on top. When cool, cut into desired shapes.

Posted to JEWISH-FOOD digest V97 #055 by alotzkar@... (Al) on Jan 17, 1904.

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