Yield: 6 servings
|3 eaches||Eggs (size 3)|
|2 cups||Strong Flour (250 g/8 oz); sifted|
SOUP MANDLEN (SOUP ALMONDS)
Beat the eggs slightly, adding oil and salt while beating. Stir them into the flour gradually until you have made a dough stiff enough to handle. Form the dough into thin rolls on a floured board or between the palms of both hands. Slice the rolls into ½ inch pieces (1 cm). Either deep fry or bake on a baking sheet in a moderate oven (gas 5, 190C, 375F) for 5-10 minutes until nicely browned. Shake the pan or stir occasinally to brown them evenly on all sides. Switch off the oven, leaving the baking tray inside, for the "mandlen" to dry.
Serve as croutons in soup.
From: In Search Of plenty: A History Of Jewish Food (Kyle Cathie Ltd) By: Oded Schwartz