Kamishbrot
7 people added this to their Recipe Box
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 107 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 35 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| folate | 8 |
These crunchy, not-too-sweet, double-baked cookies, also known as mandelbrot and kamish, are a Jewish version of Italian biscotti. Enjoy them dunked in tea or coffee.
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup chopped walnuts
- 1/2 cup sweetened shredded coconut
- Cinnamon Sugar:
- 1/3 cup granulated sugar
- 2 tsp cinnamon
Preparation
In large bowl, beat eggs with sugar until light and fluffy; beat in oil and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt ; stir into egg mixture. Fold in chocolate chips, walnuts and coconut. Cover and refrigerate for 30 minutes. Divide into quarters.
Cinnamon Sugar: In small bowl, stir sugar with cinnamon; sprinkle half onto waxed paper. On sugared paper, shape each quarter of dough into 12-inch (30 cm) log. Place on parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven for about 20 minutes or until golden and firm, rotating and switching pans halfway through. Let cool for 15 minutes.
Using serrated knife, cut each log into 15 slices. Return slices, cut side down, to paper-lined baking sheets. Sprinkle with half of the remaining cinnamon sugar. Reduce heat to 325°F (160°C) oven; bake for 20 minutes or until golden and firm. Turn cookies over; sprinkle with remaining sugar mixture. Bake for 20 minutes or until golden and firm. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Cinnamon Sugar: In small bowl, stir sugar with cinnamon; sprinkle half onto waxed paper. On sugared paper, shape each quarter of dough into 12-inch (30 cm) log. Place on parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven for about 20 minutes or until golden and firm, rotating and switching pans halfway through. Let cool for 15 minutes.
Using serrated knife, cut each log into 15 slices. Return slices, cut side down, to paper-lined baking sheets. Sprinkle with half of the remaining cinnamon sugar. Reduce heat to 325°F (160°C) oven; bake for 20 minutes or until golden and firm. Turn cookies over; sprinkle with remaining sugar mixture. Bake for 20 minutes or until golden and firm. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Source : Canadian Living Magazine: April 2007
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