FOR ALL THOSE MAKING PASSOVER MANDEL BREAD.
Refrigerate the batter for at least 30 minutes to 1 hour. The batter firms up and you can form it into rolls with oiled hands.
Bake for the first 25 minutes, remove from the oven, cool slightly. Cut into 3/4 inch slices, put back on cookie sheet, cut side down and return to the oven to toast for 10 minutes. Turn slices over and return to oven for additional 6 minutes.
Refrigerate the batter for at least 30 minutes to 1 hour. The batter firms up and you can form it into rolls with oiled hands.
Bake for the first 25 minutes, remove from the oven, cool slightly. Cut into 3/4 inch slices, put back on cookie sheet, cut side down and return to the oven to toast for 10 minutes. Turn slices over and return to oven for additional 6 minutes.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Assorted
Desserts - Assorted
- Otis Spunkmeyer's Recipes (5)
- Exotic Fruit, White Chocolate and Cereal Cupcakes (using Rice Krispies)
- Collection - Dessert Recipes
- Splenda In Baking
- Fairy Delight Chilled Dessert
- Cream Puff Dessert
- Marshmallow Roll (with dates and nuts) (Eagle Brand, 1956)
- Death by Chocolate (4) for Steve
- Recipes Using Candy or Candy Bars
- Lemon Fondue or Sauce (to serve with gingerbread or gingersnap cookies)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute