Mondel brot

12 Servings

Ingredients

Quantity Ingredient
1 cup Egg Substitute
⅓ cup Sugar
⅓ cup Brown Sugar
3 cups Flour
3 teaspoons Baking Powder
2 teaspoons Vanilla Extract
1 pinch Salt
Cinnamon; To Taste, But Go Lightly
Nutmeg; To Taste, But Go Lightly
Chocolate Chips
Fruit Spread
Jelly
Chopped Nuts
Nonstick Cooking Spray

Directions

TO SPREAD AS FILLING

For some it is time to celebrate the new year. One delicious tradition is mondel brot (mondel bread). This chewy, crispy, cakey biscuit or cookie is a little like a biscotti with a sweet filling. Mondel brot is good for dunking in coffee, tea, milk and even honey. Have a sweet year! Preheat oven to 350F. In a bowl, beat egg substitute, sugars and vanilla until light and fluffy. Sift together flour, baking powder, salt and spices. Add flour to egg substitute mixture a little at a time, mixing well. It will form a stiff ball at the end. Split into two portions. On a floured surface, roll out dough to about ⅛ to ¼ inch thick rectangle approximately 10 by 12 inches. Use plenty of flour and turn often as it does tend to stick. Spread filling out evenly leaving about a two inch edge along the top and about a ½ inch edge along the sides. Some make one chocolate (it doesn't take more than a handful or two of chocolate chips spread out evenly) and one with a fruit spread (like apricot) and chopped nuts. Roll it up jelly roll style (be gentle, but holes are repairable) and fold up ends to seal them. Place on a cookie sheet that you have sprayed and floured. Bake for 30 to 40 minutes or until golden brown and fairly hard to the touch. Allow to cool completely. Cut with a serrated bread knife into ½ slices. If they are not crisp enough you can put the slices back into the oven for a 5 to 7 minutes.

Serving Suggestions

There are many variations you can try with this recipe and it doubles very well. You can add a couple of tablespoons of orange juice and orange zest to the dough. You could try adding cardamom instead of the cinnamon and nutmeg and making a filling of honey and chopped pistachios for a middle eastern flavor. You could even leave the filling out altogether for a less sweet biscuit. Any way you make it, it is a real treat for tea or luncheon.

NOTES : Cal 183.7 Total Fat 2.5g Sat Fat 0.4g Carb 34.3g Fib 0g Pro 5.5g Sod 133mg CFF 12½%

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Sep 23, 1998, converted by MM_Buster v2.0l.

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