Soup Nuts (Mandlen)
- 3 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 cups sifted flour
- Beat eggs slightly; add oil and salt while beating. Stir into sifted flour gradually
to make a dough stiff enough to handle.
- Form into pencil thin rolls on a floured board or between the palms of both hands.
- Flatten slightly and cut into quarter- or half-inch pieces.
- Bake on a cookie sheet or in a shallow baking pan at 375 degrees
F for 10 minutes until nicely browned. Shake the pan or stir occasionally to brown
evenly on all sides.
- When cold and dry, these Mandlen may be stored for several days and heated before
serving in clear soup or with meat gravy.
Serves 6 to 8.
Variation: Drop the Mandlen into hot melted shortening and cook like doughnut
until nicely browned and crisp. Skim out with a slotted spoon as soon as brown.
It is best to drop in only as many as will not crowed the pan and skim out as fast
as browned. Drain on paper towels. Reheat by enclosing in a paper bag, twisting
the top to close and placing in a preheated 350 degree F oven for 5 minutes.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Jewish Recipes