Category: Dessert

Posted on » by Michael » Theme:

Mandel Brot

(like Passover biscotti)

>4 eggs
>1 cup sugar
>1 cup oil
>1 1/3 teaspoons cimm or lemon peel
>1 cup cake meal (passover)
>1 cup chopped nuts
>2/3 teaspoon salt
>2 tbls and 2 teasp potato starch
>1/3 matza meal
>6 oz choc chips
>
>
>Beat eggs with sugar
>Beat in oil
>Add dry ingredients
>and nuts (chips) into batter
>
>Refrigerate for several hour or overnight
>Shape dough into oval shaped logs
>Place on oiled cookie sheet
>Bake 350 for 30 minutes ’til brown
>
>cool slice and return to oven for crisping about 5-10 minutes per side
>Do not make too dark
>
>Sometimes the batter is too thin to hold shape. I have formed oval log
>shapes out of foil and baked the dough that way to insure the shape.

Posted on » by Michael » Theme:

Passover Vanilla Orange Cake‏

1.5 c sugar (12 oz)
2 in vanilla bean
10 eggs, separated, room temp
.5 c fresh oj
1 tbsp orange zest
.25 tsp salt
.75 c cake meal
.5 c potato starch
middle of oven 325

combine sugar and vanilla bean in food processor till fine
beat egg yolks until thick and pale (4 min)
sift sugar mixture onto yolks
continue to beat until thick and pale and tripled in volume (5 min)
gradually beat in oj and zest
separately, beat egg whites and salt till stiff but not dry, set aside
combine cake meal and potato starch in sifter and sift onto yolk mixture. fold gently but thoroughly. then same with whites
spoon into 10 inch tube pan. bake abt 50 min until top springs back when gently touched
cool for an hour

Posted on » by Ashley » Theme:

Rice Flour Cookies (Nan-e Berenji)

Rice Flour Cookies (Nan-e Berenji)
Persian Cooking: A Table of Exotic Delights – Nesta Ramazani

2 cups butter, (or 1 cup butter and 1 cup margarine)
¾ cup confectioner’s sugar
2 eggs, separated
4 cups very fine rice flour
2 tablespoons rose water, (or 2 teaspoons vanilla extract)
several tablespoons poppy seeds

Beat the butter well. Add the confectioners sugar gradually, beating it in thoroughly. Add the egg yolks one at a time, beating continuously. Stir in the flour until well blended. Add the rose water. Beat the egg whites until stiff, and fold them into the dough. Cover and refrigerate the dough for 24 hours.

Roll the dough out between waxed paper to a thickness of 1/4 inch. Use a round cookie cutter to cut out the cookies. Score the tops with the tines of a fork or imprint them with a pattern. Sprinkle with poppy seeds. Bake on a greased cookie sheet in a 325°F. oven for 15 to 20 minutes. These cookies crumble very easily. They should remain white in color.

Some Persian women will make their own rice flour at home by soaking fine quality rice in cold water for 1 to 2 days, changing the water several times, and then draining the rice, pounding it to a pulp, pressing it through a sieve, drying it, and then pressing it through a finer sieve.

MacGourmet Rating: 5 Stars