grandma's mandle brodt (biscotti)
(1 rating)
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This is my Grandmother's recipe, brought with her from Eastern Europe in 1910. 8/07/15...I just learned from a second cousin of mine who's grandmother gave her the original recipe that before sprinkeling the loaves with cinnamon and sugar, to brush the loaves with beaten egg white, for 30+ years I couldn't understand why my sugar didn't stick on. Now I know, thank you Michelle for setting me straight and thanks to tante Minnie for passing her recipes on to her sister Lena (my grandmother), who passed them on to her daughter my Aunt Martha, who gave it to me.
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(1 rating)
yield
10 -12
prep time
25 Min
cook time
40 Min
method
Bake
Ingredients For grandma's mandle brodt (biscotti)
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1 ccrisco shortening
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1 csugar
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5eggs
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4 cflour to thicken (appx)
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1 1/2 tsporange extract
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2 tspbaking powder
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pinchsalt
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1/2 cstrawberry preserves thickened with some plain bread crumbs
How To Make grandma's mandle brodt (biscotti)
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1Cream together Crisco and sugar.
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2Add eggs one at a time and extract.
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3Add flour 1 cup at a time (including the baking powder). After the third cup, dough should be pliable..add 4th cup to make a manageable dough but not stiff.
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4Cut dough into 4 equal parts. On a greased baking sheet pull the dough into log shaped loaves. Make a trough in the center of each loaf, stopping about 1 inch from each end. Fill the center with jam.
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5Bring the sides of the loaf up to meet at the middle and crimp closed.
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6Sprinkle loaves with cinnamon and sugar.
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7Bake at 350 for 20-35 minutes. Removes from oven, slice and return to oven for 5-10 minutes until slices dry out a bit. Store in an air tight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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