Mondel Bread

I kept a recipe for this type of cookie for years...I'm talking about 30 years...but when I looked through my box of family recipes it was nowhere to be found. This recipe I was looking for was handwritten from my Mother-in-law's best friend, Lenore. I didn't know all the time I was making it, years ago, that it was actually this Jewish biscotti type cookie, Mondel Bread or Mandelbrodt.

My recipe was just called Lenore's Cookies. They were just like these. Crunchy and delicious, made with oil and nuts and great with coffee or tea. Traditionally, these cookies are made with almonds but really any nut will work, this recipe uses walnuts, the healthiest of the nuts...a good excuse to eat them!

These cookies are just as I remembered. They're made in a similar way to biscotti, which we love at our house, and they will store best in a cookie tin.

The recipe is easy to make. You can form 3 or 4 logs. I could only fit 3 logs on my baking sheet because they do spread as they bake.

The tops are sprinkled with cinnamon and sugar but if you don't like cinnamon just use sugar and they'd be just as good.

Once the logs are baked, let them cool, then slice, just as you do for biscotti.

Then lower the oven temperature and bake the slices again.

Mondel Bread ( adapted from here from "Good to the Grain" by Kim Boyce)

Makes about 3 dozen

3 cups AP flour (13.5 oz.)

3 eggs

1 cup sugar

1 cup oil ( I used canola oil)

1 tsp. baking powder

1/4 tsp. salt ( my addition)

2 tsp. vanilla ( You can also add some almond extract if using almonds)

2 cups pecans or walnuts, toasted and chopped ( or almonds if you like them)

Cinnamon and sugar (for sprinkling on top)

************************

1. In a large mixing bowl, beat the eggs.

2. Add the sugar, oil and vanilla and beat well.

3. Add in the flour, baking powder and nuts and combine til a smooth dough forms.

4. Cover the bowl and place in the refridgerator for 2 hours.

5. After 2 hours, preheat oven to 350.

6. Line a large baking sheet with parchment paper and shape the dough into 3 or 4 logs on the baking sheet.

7. Sprinkle each log with the cinnamon and sugar and bake for about 30 minutes or til the logs feel firm and are getting golden along the edges.

8. Lower the oven temperature to 300 and remove the logs from the baking sheet and allow to cool on a wire rack for about 20 minutes.

9. Once cooled, slice the logs 3/4" thick and place on the baking sheet, without the parchment liner. ( I wanted to get them all one the sheet so most I placed flat and a few I placed upright. There was no difference in the baking. They all came out the same.)

10. Cool and store in a large cookie tin.

Mosaic Biscotti

I got a call the other day from someone who requested "hard" biscotti, as he called it. He said he didn't like any other kind because he liked to gnaw on it! What he was referring to, obviously, was the more traditional Italian biscotti using not oil or butter, just eggs. So, having already made this kind of biscotti and actually a recipe similar to this one, I wanted to research and find a new one.

This recipe is from Gina De Palma's book, "Dolce Italiano". She's the executive pastry chef at Babbo, Mario Batali's restaurant. Although the name of this biscotti is Mosaic, mine doesn't look too colorful because I chose to use hazelnuts and almonds rather than pistachios, which would have given the biscotti a more "mosaic" coloring. Dried cranberries or dried cherries would have also helped give more color.

I love this biscotti. It's certainly crunchy...that alone gets my vote, but I really love the hazelnuts and chocolate together. I used bittersweet chocolate chips but semisweet chocolate would be great, too. And, because there's no fat in it other than from the egg yolks, could we call it healthy? Well, maybe just a little!

So first whisk the dry ingredients together in a medium bowl and set aside.

Then beat the eggs and yolkss and 2 cups of the sugar.

Beat in the vanilla, followed by the dry ingredients, then the chocolate and nuts.

Divide the dough into 5 logs ( I halved the recipe and just formed 2 logs).

Beat a little of the egg whites and brush the tops and sides of the biscotti, then sprinkle with a little sugar.

Bake the logs 20 to 25 minutes, or til lightly golden and firm to the touch.

Allow the logs to cool 40 minutes, then slice on the diagonal, using a serrated knife.

Lower the oven temp. to 200.

Lay the slices on the baking sheet and bake 20 minutes longer.

Mosaic Biscotti (from "Dolce Italiano" by Gina De Palma)

Makes about 6 dozen

3 1/2 cups unbleached AP flour

1 tsp. baking powder

1 tsp. kosher slat

4 large eggs

2 large egg yolks, plus 1 egg white for glaze

2 cups sugar, plus 1 1/5 tbsp. for glaze

2 tsp. vanilla

12 ozs. semisweet or bittersweet chocolate, coarsely chopped ( I used Ghirardelli bittersweet chips)

2 cups skinned or unskinned hazelnuts

2 cups whole, unsalted pistachios, coarsely chopped ( I used almonds)

***************************

Preheat oven to 325. Line baking sheets with parchment paper.

1. In a medium bowl, whisk together flour, baking powder and salt and set aside.

2. Beat together the eggs, egg yolks and 2 cups of the sugar on medium speed til pale and thick, about 2 minutes.

3. Beat in the vanilla, then the dry ingredients, then the chocolate and nuts, til the dough is thoroughly mixed.

4. Divide the dough into 5 equal portions. Place each portion onto baking sheet and form into logs about 12" long and about 1 1/2" high, spacing logs about 3" apart.

5. In a small bowl, beat the egg white til frothy and brush the tops and sides of each log, then sprinkle with the remaining granulated sugar.

6. Bake logs 20 to 25 minutes, or til they're lightly golden brown and firm to the touch. Rotate sheets halfway through baking time.

7. Allow the logs to cool on the baking sheets on a wire rack til they're cool enough to handle, about 40 minutes. Then lift off the sheet and cool further on wire rack.

8. Using a serrated knife, cut slices on the diagonal about 1/2" to 3/4" thick ( depending on your preference but I think because they're hard, they should be cut 1/2").

9. Lower the oven temp. to 200 and lay the slices in a single layer back onto the baking sheets and bake again 20 minutes. Remember the biscotti will harden as they cool so don't overbake them or they're really be hard!

Stor them in an airtight tin for up to 2 weeks.

Maple Walnut Biscotti

Happy New Year! Thanks for all your wonderful comments throughout this year. It's been fun getting to know my readers and I'm looking forward to another year filled with recipes of all things baked to share with you.
To start the new year, I've chosen a biscotti recipe I found that not only sounded delicious but also allowed me to use some maple sugar that I bought at a Holiday craft show I did. Across the aisle a local company was selling lots of different items made with their delicious maple syrup, including this sugar.
This biscotti recipe is from King Arthur Flour and it sounded like such a great combo with walnuts and the flavor of maple. The only thing I didn't have was the maple extract, but it is optional in the original recipe so I just used a little vanilla extract instead.
Other than that, I didn't change a thing. The biscotti has a nice mellow flavor from the maple syrup. And with the butter in the recipe, it's crunchy but not too hard.

Mix the flour, baking powder and salt together in a medium bowl, then set aside.

In a mixer bowl, beat the eggs, sugars, maple syrup and maple flavor, if using.

Add the melted butter and beat til smooth.

Then add the flour mixture...

Then the walnuts.

Divide the dough in half and form into 2 logs. Sprinkle with maple sugar.

Bake for 30 minutes.

Let them cool 10 to 20 minutes. Then cut into slices 1/2" thick and place back onto baking sheet, upright rather than with slices laying flat.

Bake 20 to 25 minutes.

Maple Walnut Biscotti ( from King Arthur Flour)

Makes approx. 3 dozen 4" to 6" biscotti

2 cups walnuts, toasted and coarsely chopped

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, firmly packed

1/4 cup pure maple syrup

1/4 to 1/2 tsp. maple flavor, optional ( I used 1/2 tsp. vanilla)

1/3 cup butter, melted

2 1/2 cups King Arthur unbleached AP flour

2 tsp. baking powder

1/2 tsp. salt

2 tbsp. maple sugar, for topping, optional

**************************************

Preheat oven to 350. Line baking sheet with parchment paper.

1. To toast walnuts: Spread in single layer into a 9" x 13" baking sheet and bake in preheated oven 8 to 10 minutes, til they're light golden brown.

2. Mix together flour, baking powder and salt. Set aside.

3. In mixer bowl, beat together eggs, sugars, maple syrup and maple flavor, if using.

4. Add the melted butter, beating til smooth.

5. Mix in the flour mixture, then the nuts.

6. Divide the dough in half and using wet fingers, form into 2 logs approx. 10" long by 4" wide and 1/2" thick.

7. Smooth the top and sides of the rectangle, using wet hands. Then sprinkle the top with the maple sugar, if using.

8. Bake for 30 minutes, or til firm on top. Remove from oven and cool 10 to 20 minutes.

9. Using a serrated knife, cut slices, either straight or on the diagonal, a generous 1/2" thick.

10. Place the slices upright on the baking sheet ( without parchment paper now) and bake 20 to 25 minutes.

11. Cool on the baking sheet or transfer to wire rack.

Note: I like to store my biscotti in tins. This keeps them for weeks.

Toasted Almond Biscotti

I know..biscotti, again?! Well this recipe interested me because of the way it's made. I've never made biscotti this way so, of course, I had to give it a try!

I found the recipe and technique for making it on this site. The biscotti recipe this lady shows is among the different flavors she sells. I noticed some of her biscotti have butter in the ingredients and some don't. This particular one doesn't.
The only change I made was the almonds. The original recipe calls for whole unsalted raw almonds and I only had sliced and toasted and it worked just fine. I liked the addition of the lemon zest also.

It is a hard biscotti though so I sliced mine thinner than it's usually sliced. I find if a biscotti is going to be on the hard side, it's just easier to bite if it's thinner!

The biscotti had a really nice flavor with the lemon zest and almonds. And I liked the addition of brushing the top with milk and sprinkling it with sugar. Gave it a little sparkle!

So begin by beating the eggs and egg yolks with the sugar in your mixer bowl.
Add the vanilla, baking soda, salt and lemon zest and beat about a minute more.

Add the flour slowly. I halved the recipe and used the full amount of flour, ( 2 1/4 cups for half the recipe)

Then add the almonds and stir to incorporate it.

Now here's the different part... place th dough onto a well floured surface and scoop it up and over with a scraper...

Then roll it out into a large log.

Then cut the log into 6 pieces.

Since I halved the recipe, I cut mine into 3 pieces.

Then roll each piece into a log.

Brush each log with a little whole milk...

And sprinkle the top with sugar ( I used raw sugar).

They do just about double in volume once baked.

Once they come out of the oven, place them on a cutting board and slice them on the diagonal about 1/2" to 3/4" thickness.

Then turn down the oven temp. to 300 and put them back into the oven, 5 minutes each side.


Toasted Almond Biscotti ( adapted from Danielle Di Vecchio's recipe)


4 whole large eggs

2 large egg yolks

2 cups sugar

2 tsp. vanilla

2 tsp. baking soda

2 tsp. salt

2 tsp. lemon zest

4 - 4 1/2 cups AP flour

1 cup crushed unsalted raw almonds ( I used sliced)

Preheat oven to 350. Line baking sheet with parchment paper.

1. In a mixing bowl, beat the eggs, egg yolks and sugar for about a minute.

2. Add in the vanilla, baking soda, salt and lemon zest and beat another minute.

3. Add in the flour slowly starting with the 4 cups and add more, up to another 1/2 cup, if needed. ( I used the full amount).

4. Add in the crushed almonds and mix til all incorporated.
5. Place the dough onto a floured work surface and knead a minute with a bench scraper.

6. Roll dough into a large log, then using the scraper, cut into 6 pieces.

7. Roll each piece into a log and place the logs onto your baking sheet, leaving about 3" for spreading.

8. Brush milk on top of each, then sprinkle with coarse sugar ( I used raw sugar).

9. Bake for 20 to 25 minutes, or til slightly browned and firm to the touch.

10. Lower oven temp. to 300 and place the logs onto a cutting board and slice each log on the diagonal about 1/2" to 3/4" thickness.

11. Place each slice onto baking sheets and bake again, 5 minutes on each side.

Cool slices on wire rack, then place into tins. I'm sure these will keep for weeks, as long as you keep them in cookie tins. I always find the tupperware or rubbermaid containers make the biscotti soft but cookie tins are more air tight!

Ginger Almond Biscotti

This recipe is from the July 1999 issue of Gourmet Magazine and it's my choice for Gourmet unbound for this month.
Because I chose to spend a little extra time outside today, I wanted a quick and easy cookie recipe and this one is sure it!
If you like..let me make that..if you love ginger, then this one's for you! You get two hits of wonderful ginger flavor coming from not only the crystallized ginger but also from the ground ginger.
This is a more traditional biscotti because it uses only eggs and no other fat, like butter or oil. It does come out a little bit hard and wonderfully crunchy but you slice it quite thin, which makes the crunch so good!
After reading some of the reviews for this cookie, I decided to take some of the advise and throw the crystallized ginger into the food processor with the sugar to chop it up. The ginger is so sticky that this step really helped make quick work of the otherwise tedious chopping step. ( I actually miswrote the ginger amount and only added 1/4 cup rather than 1/2 cup and it was really more than enough ginger for me).

In mixer bowl, beat the egg, egg white and vanilla.
Then stir in the flour mixture and beat til well combined.
Stir in the almonds ( I used sliced, toasted almonds because that's what I had on hand) and crystallized ginger.


Form a log and bake it for about 30 minutes.

Let it cool at least 30 minutes to allow slicing easier and with less crumbling because you are going to slice it thinly.

Place it back on the cookie sheet for the second baking.

Ginger Almond Biscotti ( adapted from Gourmet Magazine July 1999 issue)


3/4 cup whole almonds with skins, toasted, cooled and coarsely chopped ( I used toasted and sliced almonds)
1/2 cup crystallized ginger ( I used 1/4 cup)

1 cup AP flour

1 1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. baking soda

1 large egg

1 large egg white

1/2 tsp vanilla

Preheat oven to 300. Line cookie sheet with parchment paper.

1. Finely chop ginger. ( Or place ginger with sugar in food processor and pulse til ginger is coarsely chopped.

2. In a small bowl, mix flour, sugar( if you hand chopped ginger), or sugar/ginger mixture ( if you used food processor), ground ginger, salt and baking soda.

3. In mixer bowl, beat egg, egg white and vanilla.

4. Stir in flour mixture and beat til well combined.

5. Stir in almonds and crystallized ginger ( if you hand chopped it).

6. Place dough on baking sheet and form into a log, using damp fingers or a wet knife to form log.

7. Bake approx. 30 minutes, or til browned on top and slightly firm when pressed on top.

8. Lift log off with parchment paper and allow to cool on wire rack for about 30 minutes.

**If you cut it when it's too warm, it will most likely crumble too much.**

9. Cut the slices about 3/8" thick on the diagonal and place back on the baking sheet without the parchment paper.

10. Bake 8 minutes on each side (still at the 300 oven temp.). Cool on wire rack. The biscotti will keep for up to 2 weeks in air tight container. (I would keep it in a cookie tin.)

Almond Praline Biscotti

I decided I needed a change of scenery so I went to visit my sister for a few days. It was great to get away and recharge a little. Always helps!
On Sunday we went for a walk in town and visited..what else?..a bakery! There really wasn't much open but there was this darling little bakery down a back alley that's only been open a year. It was tiny and so cute with a beautiful little outside garden where you could sit down and eat. But it was pouring rain just as we got there so we stayed a few extra minutes to wait out the rain.
As we chatted with the girl behind the counter, I noticed the biscotti on the counter. One of the flavors was an Almond Praline Biscotti. Having recently made the Praline Ice Cream Sandwiches, which came out great, I thought the idea of this delicious praline might be really good in a biscotti.
So I reworked one of the biscotti recipes I make and added almond praline to it. It really came out so very good! The biscotti is crunchy and the wonderful flavor of the almond praline is a great addition.

Oh, and the photos below? They are some of the beautiful flowers in my sisters garden. The rain had just ended and the flowers still have some drops of rain on them.
Aren't these tiny pink roses pretty?

I love the heart shaped rock!

This picture reminds me of the 1970's! Everything was daisies!
Almond Praline Biscotti ( Makes approx. 15 biscotti).

2 cups of AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1/2 cup sugar
1/2 cup ( 1 stick) unsalted butter, melted
1/2 tsp. almond extract
1/2 tsp. vanilla

Praline:

1/2 cup sugar
1/2 cup almonds, sliced, toasted
1/2 tsp. salt


1. Make praline: In a small bowl, mix the almonds with the salt. Set aside.
2. Put a sheet of foil onto a work surface.
3. Place the sugar in a heavy 10" skillet over moderate heat, undisturbed, til it begins to melt. Stir til it reaches a light golden color.
4. Add the almond/salt mixture and quickly stir to coat well. Spread onto the foil. If the mixture hardens too quickly, place the skillet back over the heat til it softens again but you must work fast. (Be careful not to touch the hot sugar mixture). Let it cool til you can touch it.
5. Chop, using a large heavy knife, into small pieces. The food processor might work for this, too. I didn't try it.


**Note: This recipe makes more than you'll need for this one batch of biscotti. Any leftover can be used on a few ways. You can just eat it straight! Or.. you can sprinkle it over ice cream or add it to some melted chocolate, maybe? Wow, that sounds good!**

Biscotti
Preheat oven to 350. Line a baking sheet with parchment paper.

1. In medium bowl combine the flour, baking powder and salt. Set aside.
2. In large mixer bowl beat eggs and sugar til light and thick.
3. Beat in cooled melted butter, almond extract and vanilla.
4. With mixer on low speed, add the flour mixture and beat just til combined.
5. Stir in 1/2 cup of the chopped almond praline.
6. Scoop the dough out onto the parchment lined sheet. Using a rubber spatula, form the log into a 3"-4" wide by approx. 18" log. Smooth out the top with the spatula.
7. Bake for 20 - 23 minutes, or til the top feels firm to the touch.
8. Take out of the oven and allow to cool at least 20 minutes.
9. Using a serrated knife, cut slices approx. 3/4" thick. ( To make less crumbled biscotti, make sure the biscotti is cool and when you slice, use a gentle sawing motion only halfway through, then just push the knife straight down the rest of the way).
10. Bake the slices 8- 9 minutes on each side at the same 350 oven temp. Just watch the biscotti and check before the time is completely up just in case your oven runs hot. What you want is nice crunchy biscotti but not browned. It will harden up as it cools.
Biscotti will keep for several weeks in an air tight container. I find cookie tins work best.

Chocolate Chocolate Chip Pecan Biscotti

I made these in a hurry yesterday so I didn't have time to take more photos but they are very easy to make..I feel like I say that about just about everthing I make!
I gave it a very long title but it includes everything, chocolate chips, pecans and chocolate!
I used my usual biscotti recipe with a few changes to make it a chocolate biscotti, then I added some toasted pecans and chocolate chips. They came out great. Nice and crunchy but not at all hard, tooth breaking! The only other addition you may want to include would be to dip them or drizzled them with some melted chocolate. That would be delish!
A few tips to slicing your biscotti: I often hear alot of people tell me that they have trouble with their biscotti crumbling when they slice it. I think there are a few reasons for this.
First, the biscotti must be firm to the touch on top to be considered done.
Second, you have to allow the biscotti to cool completely before slicing. This is the most important. You can even leave them out an hour and it would still be okay.
Third, you must use a serrated knife. When you cut the slices, use a gentle sawing motion only halfway through, then just push the knife down to finish the cut. This is especially helpful when slicing biscotti with any dried fruits or nuts.
Then carefully place the biscotti onto the unlined baking sheet and rebake the slices at a lower oven temperature. They will harden as they cool. If you think you'd like them harder, just pop them back in the oven again. It's really hard to mess them up!

Chocolate Chocolate Chip Pecan Biscotti

2 cups AP flour minus 1/8 cup
1/8 cup dark cocoa powder ( Valhrona is always good!)
1 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temp.
generous 1/2 cup sugar
1/2 cup unsalted butter ( 1 stick), melted and cooled
3/4 tsp. espresso powder dissolved in enough hot water to make smooth ( optional)
3/4 tsp. vanilla
1/2 toasted pecans, roughly chopped
1/2 semisweet chocolate chips

Preheat oven to 350. Line baking sheet with parchment paper.

1. Combine in a medium bowl, the flour, cocoa powder, baking powder and salt. Set aside.
2. In mixing bowl, beat eggs and sugar til light and fluffy, about 2 minutes.
3. Beat in the butter, then stir in the espresso mixture, ( if using) and the vanilla.
4. With mixer on low, add the dry ingredients, stirring til combined.
5. Stir in the chocolate chips and pecans.
6. Place the dough onto the parchment lined baking sheet and form into a log, approx. 3 1/2" wide by 18" long and 3/4" thick. Smooth out the top. The amount of butter in the batter allows you to easily form the log using a rubber spatula since it's not too sticky.
7. Bake 20 to 25 minutes, or til firm to the touch on top.
8. Lower oven temp. to 325.
9. Carefully transfer the log to a wire rack to cool at least 30 minutes. ( It's always easier to slice biscotti when it's very cool.)
10. Once the biscotti has completely cooled, slice, using a serrated knife, into 3/4" slices and place slices onto a baking sheet without parchment paper. Rebake 7 minutes on each side.

Italian Sesame Cookies

Yes, I know I have the wrong holiday! These Italian Sesame Cookies are also known as Biscotti Di Regina and are usually served at Christmas time. But I wanted another quick and easy cookie recipe and I also wanted to use some of the sesame seeds I had and not yet used so...this is it.
I watched the video of this recipe being made and decided it looked like a good choice.

The way in which it's put together is a bit unusual, placing the dry in the mixing bowl first, then adding the butter and vanilla. Seemed a bit backwards, but it did come out fine. Had I not watched the video, I would have had my doubts!
I made the first batch of cookies the way it was shown in the video but then I decided to make another batch forming the cookies in more of a log shape, which to me are more typical of this type of cookie.
I also found I had to bake them longer than the recipe said, although this may have just been my oven.( But I'm convinced I'll always have oven issues!). I took the first batch out too soon and they were a little too soft inside so let them get a nice golden brown on the bottom.
One last thing, I think they could have used a little more flavor so next time I'd put some almond extract in there, although a little more vanilla may have helped.( There already is quite a bit of vanilla for this small batch).
Add the dry ingredients to your mixer bowl and mix just to blend it all together.

Add the vanilla and butter on low speed and mix til nicely combined. The mixture will seem crumbly at this point.

Add the milk and then it will all come together and form a nice dough.

Scoop small pieces of dough and form into balls. Then roll between your palms to form a log shape. ( The photo below is the first batch I made, in case you're wondering why it's still a ball shape!).

Roll in the sesame seeds and place on parchment lined baking sheets.

Still showing the first batch, (below). The original recipe says to shape into a ball, then coat with seeds, then flatten the center with your finger, but I didn't like this shape, once baked.

Bake at 350 for 18 to 20 minutes.

Italian Sesame Cookies ( a.k.a., Biscotti di Regina)

Makes about 18 cookies ( depending on the size you make).

2 1/4 cups AP flour

1/3 cup sugar

1 1/2 tsp. baking powder

Pinch of salt

6 tbsp. unsalted butter, softened, cut into pieces.

3/4 cup untoasted sesame seeds

2 tsp. vanilla

1/4 cup milk

Preheat oven to 350. Line a baking sheet with parchment paper.-

1. Add flour, sugar, baking powder and salt to mixing bowl and mix to blend.

2. Add vanilla and butter and mix on low til it's all nicely incorporated.

3. Add milk and turn speed to medium and mix til dough comed together.

4. Scoop small balls of dough about 1 1/4" and roll between your palms, then form into a log shape ( if you want this shape.) You could also leave them in the ball shape, too.

5. Roll in sesame seeds and place on baking sheet leaving a few inches apart. They don't increase in size too much.

6. Bake for 18 to 20 minutes, or til golden brown on bottom and a light golden on edges.

7. Cool on wire rack.