Another recipe from cookbook Recipes for the New Millennium (© 2000, Morris Press),
subtitled "A Collection of Recipes from Former and Present Parishioners of Holy Ghost Church, Bethlehem, PA."
This month's recipe appears to be a variation on the traditional Ashkenazi Jew Mandelbrodt (almond bread), a biscotti-like but softer, twice-baked cookie. It is typically formed by baking a loaf which is then cut into small slabs and baked again in order to form a crunchy exterior. Mandelbrodt is called kamishbrot in Ukraine. The cookies, a staple dessert that kept well, were popular among rabbis, merchants and other itinerant Jews in Eastern Europe. Additional ingredients vary between bakers, but common additions include almonds, walnuts, cinnamon, chocolate chips or diced candied fruit. Dipping in or drizzling with melted chocolate is a common added variation. The recipe below, both in the changed spelling of the name and the lack of twice-baking shows how quickly our memory of the old ways has diminished... but that is to be expected.
| 1 c. walnuts | 1 c. maraschino cherries |
| 3 eggs | 1 c. sugar |
| 2 tsp. baking powder | 1 c. vegetable or peanut oil |
| 3-1/2 c. sifted flour | 1 tsp. vanilla |
Chop fine the walnuts and cherries and set aside. Beat eggs, sugar, baking powder and oil, then add sifted flour and the vanilla to make a wet dough. Fold the chopped walnuts and cherries into the dough. Using flour on hands and work surface (as dough will be sticky), shape dough into four sections. One section at a time, roll to half-inch thickness then cut 2 inch by 1-1/2 inch strips. Place strips on ungreased cookie sheet then bake for 45 minutes in pre-heated 350°F oven.