printSeptember 12, 2008
The Many Flavors of Mondel Brot
Ilene Spector
Special to the Jewish Times
Whether you are entertaining guests or going to be a guest yourself for the High Holidays, it’s great to have gifts on hand. One of my favorites for the holiday is mondel brot. “Mondel” means almonds, and that is a key ingredient in this concoction that I, at least, often refer to as “Jewish biscotti,” the almond-flavored Italian treat.
Both mondel brot and biscotti are “twice baked.” Biscotti are hard biscuits; mondel brot comes in a variety of textures. Sliced mondel brot (sometimes spelled mandelbrot) can be stored in a tin or frozen for weeks. Every family seems to have their favorite — soft, medium or hard. Mine are in between.
Almonds are just the beginning. You like the flavors of orange and chocolate? How about chopped, patted dry marachino cherries and chocolate? Must have raisins? Why not cranberries or even moist dry apples? Nuts? Who says you have to use only almonds, walnuts or pecans? Try pistachio, hazelnuts or pine nuts.
If these suggestions inspire you, you’ll love my personal favorites. It’s not too early to bake and freeze for all the upcoming Jewish holidays. Shop for some lovely tins or plastic containers and start your ovens. If you don’t have time to bake, go to http://www.lulusmondelbread.com . I’ve tasted these, and they are home-baked delicious in a variety of flavors. Another site for strictly kosher is http://www.parkeastkosher.com . They have everything from bakery to tri-colored gefilte fish and ship anywhere in the U.S. Looking for something to wow your guests or hostess this year? Go to the new http://www.jewishnetwork.com , where you can view Chef Jeff Nathan. This exciting new Web site has numerous recipes and holiday ideas, many with videos so you can really see how things are done.
HAZELNUT CHOCOLATE JEWISH BISCOTTI
Ilene Spector is a local freelance writer who writes a monthly Food Talk column and a twice-monthly cooking column for the BALTIMORE JEWISH TIMES.
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