Best 3 Jewish Strawberry Jam And Chocolate Chip Mandelbrot As Made By Danielle Warren Recipe By Tasty Recipes
Are you looking for a delectable treat that blends the sweet tanginess of strawberries with the rich decadence of chocolate? Look no further than the Jewish strawberry jam and chocolate chip mandelbrot recipe by the acclaimed chef Danielle Warren, featured on Tasty. This delightful recipe combines the traditional Jewish pastry, mandelbrot, with the vibrant flavors of strawberry jam and chocolate chips, creating a perfect balance of flavors and textures. Whether you're a seasoned baker or a novice in the kitchen, this detailed guide will take you through each step of the process, ensuring you achieve the perfect combination of crispy edges, chewy interiors, and bursts of fruity-chocolatey goodness in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S MANDELBROT
This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.
Provided by susan yale
Categories Desserts Cookies Biscotti Recipes
Time 55m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
- Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g
JEWISH STRAWBERRY JAM AND CHOCOLATE CHIP MANDELBROT AS MADE BY DANIELLE WARREN RECIPE BY TASTY
Here's what you need: all-purpose flour, granulated sugar, baking powder, corn oil, vanilla extract, large eggs, strawberry jam, semi-sweet chocolate chips, cinnamon sugar
Provided by Betsy Carter
Categories Desserts
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and baking powder. Add the corn oil, vanilla, and eggs, and stir with a rubber spatula until the dough starts to come together. Use your hands to finish mixing the dough until well combined and thick.
- If making strawberry mandelbrot, wet your hands with water and shape half of the dough into a rough oval on the prepared baking sheets. Pinch the edges of the dough up to create a well. Spread the strawberry jam in the center of the dough. Flatten the remaining dough and place on top of the strawberry jam. Leave a bit of extra dough in the bowl to fill in the cracks.
- If making chocolate chip mandelbrot, fold the chocolate chips into the dough. Wet your hands with water and shape the dough into a rough oval on the prepared baking sheet.
- Bake the mandelbrot for 25-35 minutes, or until the edges are golden brown.
- Let cool for 10 minutes, then transfer to a cutting board. Top with cinnamon sugar, if desired, then slice into 1-inch-wide pieces.
- Serve with additional strawberry jam, whipped cream, coffee, or ice cream, if desired.
- Enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams
JEWISH CHOCOLATE CHIP MANDEL BREAD
This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. -Monica Schnapp, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use fresh, ripe strawberries for the best flavor in your jam. Look for berries that are plump and deep red in color.
- To make the most of your strawberries, hull them before you wash them. This will prevent the berries from getting waterlogged and losing their flavor.
- Use a heavy-duty saucepan when making your jam. This will help prevent the jam from scorching and sticking to the bottom of the pan.
- Bring your jam to a full boil before reducing heat to medium-low and simmering. This will help to thicken the jam and prevent it from crystallizing.
- Stir your jam constantly while it is simmering. This will help to prevent the jam from sticking to the bottom of the pan and burning.
- To test if your jam is ready, place a small dollop on a chilled plate. If the jam wrinkles when you push your finger through it, it is ready to be removed from the heat.
- Allow your jam to cool completely before storing it in a clean glass jar. This will help to prevent the jam from spoiling.
- For the best results, use high-quality semisweet chocolate chips in your Mandelbrot. This will give the cookies a rich, chocolatey flavor.
- Be sure to chill your Mandelbrot dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake your Mandelbrot until they are golden brown on the edges and just set in the center. Over-baked Mandelbrot will be dry and crumbly.
Conclusion:
With a little time and effort, you can easily make your own delicious Jewish Strawberry Jam or Chocolate Chip Mandelbrot at home. These recipes are perfect for any occasion, and they are sure to be a hit with your family and friends. So what are you waiting for? Get started today!
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