Ready, Set, Weekend with the Garden of Eatin'
Here’s a quick test for you. Name this cookie: a. Mandelbread b. Biscotti c. Mandelbrot d. All of the above. If you answered all of the above you are correct. Here’s some ways to distinguish between a biscotti and a mandelbread or brot. "Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Like biscotti, Mandelbread is twice-baked and crunchy. The main difference is that it's made with more oil or butter than biscotti, so the resulting cookie is a bit richer and softer. You don't need to dip it in coffee or tea to enjoy it — it's delicious all on its own. Mandelbrot: a Jewish almond-flavored bread that is eaten as a cookie, exactly the same as Mandlebread but defined in the Yiddish/German language as Mandlebrot. Aren't you glad you had this lesson today. I bet. Six months ago, I baked some Mandelbread/biscotti…I grabbed my cellphone and snapped a picture of them. I had been contemplating starting a FOOD account on Instagram for a while and decided to start with a simple picture of these delicious cookies. If you scroll down my feed on Instagram you will see the photo that started my adventures with thegardenofeatin. I use that photo as a marker and a reminder of how amazing the world of social media can be. Oh my goodness, what a whirlwind of fun it’s been to have followers from all over the world FOLLOW ME! I’m dedicating this blogpost to the wonderful people who have made thegardenofeatin part of their daily lives. Without you, I could not continue this journey. Recipe: 3 eggs 1 tsp vanilla 1 cup sugar 1 cup oil 4 cups flour 1 tsp baking powder 1 8 oz pkg semi-sweet chocolate chips Optional – ½ cup each dried cranberries & sliced almonds Cinnamon Sugar ( ½ cup sugar to 1 tsp cinnamon mixed together on a plate) Mix eggs, vanilla, sugar and oil together. Gradually add flour that has been sifted with baking powder. Just before it is totally incorporated add in your chocolate chips, dried cranberries and sliced almonds. Form into a large ball and cut the ball in quarters. You will have 4 pieces of dough which you need to form into rectangular logs. Place on baking sheet lined with parchment paper (I use a silicone baking mat) and bake at 350F for 25 minutes. Remove from oven and slice into ½ inch cookies. Place them back on the cookie sheet and bake for another 10-15 minutes. As soon as they are easy to handle and not super hot, dip in cinnamon sugar mixture and place onto baking rack to cool completely. These are seriously so delish you probably won’t want to bake any other cookie for the rest of your life. See ya next week! Debi @thegardenofeatin xoxo