Mandelscotti Recipes

Steps:

• Set oven to 350 degrees.
• Lightly grease a large baking sheet or line with parchment paper.
• Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
• Add in oil and vanilla; beat until well blended.
• In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
• Divide the dough in half.
• Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
• Bake for about 50-60 minutes.
• Remove from oven and reduce the heat to 275 degrees.
• Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
• Return to oven and bake another 20-22 minutes.
• Remove to wire racks to cool.
• dust with powdered sugar if desired.

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.

Steps:

• Preheat oven to 400°F.
• Combine eggs, sugar, oil, lemon juice, lemon zest and almond extract in a bowl.
• Sift flour, baking powder and salt in a second bowl. Toss almonds in flour to coat. Add wet ingredients and mix to form a stiff dough.
• Grease and flour a rimmed cookie sheet. Form into an oblong loaf about 4" across and 1.5" thick.
• Bake in preheated oven 15 minutes. Allow to cool 10 minutes.
• Slice 1" thick. Lay slices on a clean cookie sheet and return to oven until lightly browned, turning occasionally, about 5 min on each side (but watch carefully!).

Steps:

• For the tomato sauce: Cook the ground sirloin in a pan over medium heat until it is cooked through, about 10 minutes. Meanwhile, heat the oil in a large pan over medium heat. Add the mushrooms and half the onion and saute, about 8 minutes. Drain and set aside.
• Combine the tomatoes, garlic and remaining onion in a blender and pulse until the mixture is smooth. Transfer to a large stock pot over medium heat. Add the sugar, crushed red pepper, salt, basil, sirloin and mushroom mixture. Bring to a boil and simmer until slightly thickened. Set aside.
• For the filling: In a large bowl, combine the ricotta and eggs with a spoon. Add the Parmesan, parsley and pepper, and mix well. Set aside.
• For the manicotti crepes: In a large mixing bowl, whisk together the flour and egg. Add the milk and 1/4 cup water and combine.
• Spray a nonstick pan with cooking spray and heat over medium heat. Pour or scoop 2 to 4 tablespoons batter into the pan. Tilt the pan in a circular motion so that the batter coats the bottom of the pan evenly. Cook the crepe until the bottom is a light brown, about 2 minutes. Loosen with a rubber spatula, flip over and cook the other side. Repeat this process with the rest of the batter. Set crepes aside.
• Preheat the oven to 350 degrees F.
• Fill the crepes: Place 2 to 3 tablespoons of the ricotta filling in the middle of each crepe and roll up. Place the crepes, seam-side down, in an 11-by-17-inch baking dish. Cover the crepes with tomato sauce then sprinkle with a thin layer of Parmesan. Bake until bubbly, about 45 minutes. Serve warm.

Steps:

• Preheat oven to 350F degrees.
• Mix flour, sugar, and baking powder.
• In a separate bowl, mix oil, eggs, and extracts.
• Add liquid to flour mixture, blending well.
• Turn dough onto floured surface, knead to work in flour.
• Dough will be sticky, but place on parchment-covered baking sheet and spread out with fingers until approx 1" high and 3" across, working into oblong shape Bake 25 minutes.
• Transfer to wire rack, cool for 10 minutes.
• Reduce oven temperature to 325F degrees.
• Slice log into approximately 15 slices.
• Lay flat and return to oven for 5-7 minutes, until toasted.
• Flip and repeat.
• Cool on wire rack.
• Feel free to add 1/2 cup chopped nuts or chocolate chips when kneading dough, or to dip cooled cookies in melted chocolate.

Steps:

• Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
• For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
• Pour half of the sauce into large baking dish.
• For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
• Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.

Steps:

• Place eggs, oil, sugar and vanilla in the bowl of an electric mixer. Beat until light in color; 5 minutes. Sift together flour, baking powder and salt. Mix into eggs just until incorporated. Do not overmix. Stir in chocolate chips and toffee bits. Wrap dough in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Divide dough into 4 pieces; shape each piece into 8x3 inch logs on an ungreased cookie sheet. Bake until lightly browned, 25 minutes. Reduce oven to 300°. Remove cookie logs from baking sheet; cut diagonally into ¾ inch slices. Place sliced cookie back on baking sheet. Bake until golden brown, 20 minutes.

Steps:

• Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
• Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Steps:

• In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
• Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
• Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
• Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
• Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
• Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
• Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Steps:

• Cook and drain manicotti shells.
• Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
• Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
• Stuff shells with mixture and arrange in baking dish.
• Spoon tomato sauce over shells.
• Bake at 350°F for 20-25 minutes, covered in tinfoil.
• Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup oil into mixture. Pour orange juice and orange zest into mixture; mix well. When the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).
• Separate dough into thirds. Roll (or spread with your hands) each chunk of dough into a rectangular shape. Sprinkle the chocolate syrup onto the center of each rectangle. Fold the sides of each rectangle into the center to form a loaf shape. Work with the loaf until there is no longer a crease that could break open while baking. Each roll will be approximately 12 inches long. Brush the outside of each roll lightly with oil. Sprinkle cinnamon and sugar on top of the rolls.
• Bake on a nonstick cookie pan for 20 minutes. This is a firm, cake-like cookie. If you would rather a crispier cookie toast the cookie another 5 minutes. Cool on a wire rack. When cooled cut the loaves to form semi-circle shaped cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
• Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Steps:

• Heat oil in a large skillet over medium heat.
• Saute onions, garlic, ground sausage, and beef until meat is well browned and crumbled.
• Prepare Manicotti shells as per package directions except cut the cook time in HALF.
• Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
• To the ground pork/beef mixture add the spinach and ricotta cheese.
• When the mixture is cool, add the beaten eggs.
• Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.
• Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
• Preheat oven to 350°F (175°C).
• Prepare the white sauce by melting the butter in a small saucepan over medium heat.
• Stir in flour and chicken bouillon.
• Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
• Stir in half and half and bring to a boil, stirring frequently.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in parsley.
• Pour or ladle the sauce evenly over the stuffed shells.
• Stir the basil into the remaining spaghetti sauce.
• Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
• Cover and bake for 40 minutes.
• Remove from oven, uncover and sprinkle with Parmesan cheese.
• Bake, uncovered, for 10 minutes more.