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Name: Mandlen with Honey Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Ginger; 8 Eggs; 2 lb Honey; 3 c All-purpose flour; 1 Lemon , juice of; 1 c Filberts (or almonds); Grape wine; Pecans chopped; 1/2 ts Salt

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INGREDIENTS

1/2 ts Ginger
MANDLEN
8 Eggs
2 lb Honey
3 c All-purpose flour
HONEY DIP
1 Lemon , juice of
1 c Filberts (or almonds)
Grape wine
Pecans ; chopped
1/2 ts Salt

INSTRUCTIONS

Source: National Council of Jewish Women, cookbook (Canada) Mandlen: Put flour in mixing bowl. Make a groove in the flour. and into this put the eggs and the salt. Keep mixing with a large fork until all the flour is completely absorbed. Place dough on floured board and knead well (until it springs back to a touch). Cover. Allow to stay for 15 minutes. Roll between the palms into thin strips, cut into 1/2 inch pieces. Bake in a fair amount of (fat) at 425*F until golden brown. HONEY DIP: Mix the above ingredients except the wine and chopped nuts and bring to a boil. Add the mandlen and cook and stir until all the honey is absorbed. Turn out on a board that has been moistened with grape wine. Press down well and quickly with your hands moistened also with wine. Sprinkle chopped nuts on top. When cool, cut into desired shapes. Posted to JEWISH-FOOD digest V97 #055 by alotzkar@direct.ca (Al) on Jan 17, 1904.

NOTES

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Mandlen with Honey Dip

1/2 ts Ginger
 MANDLEN
8 Eggs
2 lb Honey
3 c All-purpose flour
 HONEY DIP
1 Lemon , juice of
1 c Filberts (or almonds)
 Grape wine
 Pecans chopped
1/2 ts Salt

Source: National Council of Jewish Women, cookbook (Canada)    Mandlen: Put flour in mixing bowl. Make a groove in the flour. and into  this put the eggs and the salt. Keep mixing with a large fork until all the  flour is completely absorbed. Place dough on floured board and knead well  (until it springs back to a touch). Cover. Allow to stay for 15 minutes.  Roll between the palms into thin strips, cut into 1/2 inch pieces. Bake in  a fair amount of (fat) at 425*F until golden brown.    HONEY DIP: Mix the above ingredients except the wine and chopped nuts and  bring to a boil. Add the mandlen and cook and stir until all the honey is  absorbed. Turn out on a board that has been moistened with grape wine.  Press down well and quickly with your hands moistened also with wine.  Sprinkle chopped nuts on top. When cool, cut into desired shapes.  Posted to JEWISH-FOOD digest V97 #055 by alotzkar@direct.ca (Al) on Jan 17,  1904.

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Nutrition

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Serving Size: 1 Serving (3275g)
Recipe Makes: 1 Servings

Calories: 6921
Calories from Fat: 1823 (26%)

Amt Per Serving		% DV

	Total Fat 202.6g	270 %
	Saturated Fat 62.6g	313 %
	Monounsaturated Fat 76.6g
	Polyunsanturated Fat 28.9g
Cholesterol 8460mg		2603 %
Sodium 7599.9mg		262 %
Potassium 3657.8mg		96 %
Total Carbohydrate 1034.5g		304 %
	Dietary Fiber 12.8g	51 %
	Sugars, other 1021.7g
Protein 291.8g		417 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6921

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