Posts Tagged ‘almond macaroons’

Macaroons and Mandelbread Part 2

Please click here for the original post and the recipe for almond macaroons.

Here is the recipe for chocolate cinnamon mandelbread.

Chocolate Cinnamon Mandelbread
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Ingredients
Chocolate Cinnamon Mandelbread
1 cup oil
1 cup sugar
3 eggs
1 tbsp. orange juice
Zest of 1 lemon
1 tsp. vanilla
2 tsp. cinnamon
1 1/2 cups cake meal
3/4 cup potato starch
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Instructions
Preheat oven to 350 degrees.
Beat oil and sugar with a mixer on low speed. Add eggs juice, lemon zest, vanilla, and cinnamon. Fold in the cake meal and potato starch, chocolate chips, and nuts.
Make two long logs from the dough. Sprinkle sugar and cinnamon on top. Bake for 25 minutes or until the edges turn golden brown.
Remove from oven and while still warm, cut into one inch slices the long way. Put mandlebread back on the baking sheet face up ad sprinkle with more cinnamon and sugar. Bake for 15 minutes.
The Anonymous Eater http://www.theanonymouseater.com/
 

Macaroons and Mandelbread Part 1

Passover Almond Macaroons

 [The title of this post reminds me of the CD Bagels and Bongos by Irving Fields. It's a great little jazz album, and I've seen him play live. You should check it out.]

Tonight is the first night of Passover. And it’s snowing!

I’m not kidding, big wet chunks are coming down hard. So much for celebrating Spring.

Passover is really not a holiday known for it’s food. We don’t eat anything leavened or fermented, so carb-wise the choices are limited. For dinner we’re having chicken soup, using the recipe from yesterday’s post, and the traditional brisket.

Here’s what we have for dessert. On the left are chocolate-dipped almond macaroons. They’re worth a closer look. Why? The traditional macaroon served at Passover is coconut. They’re large and rounded, kind of like how cookie dough looks when you drop it on the baking sheet. But my mother the rebel is serving almond macaroons at our seder. They taste more like chewy almond cookies, and they are a must-bake in my house any time of year, not just Passover.

On the right are mandelbread, made with cake meal and potato starch so they’re unleavened. These are the Jewish version of biscotti. I’m usually not a fan, but this recipe is outstanding.

The recipe for almond macaroons is below. Please click here for the recipe for chocolate cinnamon mandelbread

Notice the plate. There are snowflakes on the plate. Not what one usually expects at a seder, right?

Almond Macaroons
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Ingredients
1 1/2 cups ground almonds
1 cup sugar
3 egg whites
1 tsp. almond extract (If making for Passover, make sure the extract is kosher for Passover)
zest of 1 lemon
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 300 degrees.
Beat the egg whites with a mixer until they form soft peaks. Add the sugar, almond extract and lemon zest. Beat until the whites are stiff. Gently fold in the almonds.
Using a tablespoon, drop onto a cookie sheet lined with parchment paper. Cookies should be two inches apart.
Bake for 20 minutes.
When cookies are completely cool, melt the chocolate chips in a double boiler. Dip half of each cookie in the chocolate. Set on parchment paper to cool.
The Anonymous Eater http://www.theanonymouseater.com/