Sunday, April 4, 2010

Mandel Bread



Spring has officially made it's way to Washington D.C. and I hear the Cherry Blossoms are in full bloom.  Instead of walking around the National MalI and battling the tourists I took breaks from writing a paper by walking around my neighborhood and attempting to do research for the paper on my roof..."attempting" is the key word! 


In between the paper writing and spending as much time outside as possible I was also able to fit in a bit of baking.  Thanks to my step-sister for introducing me to her friend's blog which has a Passover Mandel Bread recipe.  I decided to give it a try...and what a great decision.  I don't even remember what normal Madel Bread is supposed to taste like because this Passover version is just too good.  You will not even notice the difference!


Passover Mandel Bread
adapted from papery & cakery

Ingredients
2 cups sugar
2 sticks butter
6 eggs
2 3/4 cups matzah cake meal
1/2 tsp. salt
2/4 cup potato starch
3/4 cup chopped walnuts
3/4 cup chopped pecans
1 1/2 cups chocolate chips (I used 1 cup semi sweet and 1/2 cup milk chocolate)
1/2 cup butterscotch chips (I used these in 2/3 of the batter)
2 Tbsp. sugar & 1 Tbsp. cinnamon (for the topping)

Directions

Preheat the oven to 350 degrees F. 

Sift the cake meal, potato starch, and salt.  Set aside. 

Cream the butter and sugar until light.  Add the eggs and continue beating.

Add the dry ingredients to the wet and mix well.  Mix in the nuts, chocolate, and butterscotch chips.

Separate into 3 loaves on a cookie sheet (or two) lined with parchment paper.  Top the loaves with the cinnamon & sugar mixture. 

Bake for 40 minutes.  Take the loaves out of the oven and slice immediately.  Turn the slices on their sides.  If you'd like, sprinkle a little more of the cinnamon sugar mixture. 



Place them back in the oven for another 15 minutes.  Let cool completely before serving.


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