Reviewed: Nov. 7, 2011

I really enjoy these. A little softer than the biscotti recipes I normally use, but still very good. Great with either tea or coffee.

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3 users found this review helpful

Reviewer:

rosyshell

Reviewed: Jun. 23, 2011

Excellent! I added cranberries which gave it a nice touch. I substituted applesauce for oil and it turned out great!

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4 users found this review helpful

Reviewer:

mooingfish

Reviewed: Jan. 19, 2011

Pretty good mondel bread. It was the first time I made it so I had my friend that is Jewish try it and let me know if it was good, and she said it tastes like the one her grandmother made, so it past the test...

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9 users found this review helpful

Reviewer:

Rasberri

Reviewed: Jan. 18, 2011

Very easy to make and tasty. I like how easy it is to eat. I added a change for the second bake and dusted the slices with cinnamon sugar to give a slightly sweeter taste.

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9 users found this review helpful

Reviewer:

Chris

Cooking Level: Intermediate

Home Town: Galliano, Louisiana, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Dec. 29, 2010

Good for dunking in coffee or hot chocolate. Alone they are not that great. If I were to make them again, I would use a different type of nut (pecans) and add some dried fruit or chocolate.

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11 users found this review helpful

Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Jul. 16, 2010

This is a good recipe but a bit bland. Next time I would add orange zest.

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11 users found this review helpful

Reviewer:

Belinda

Cooking Level: Intermediate

Home Town: Weatherly, Pennsylvania, USA

Reviewed: Jan. 1, 2010

Everyone loved these. I used pecans and craisins and then left some plain, dipped some ends in chocolate and then drizzled some with chocolate. My loaves took 5 minutes longer to bake...i had them a little closer than 3 inches, maybe that's why. The dough is a little dry and crumbly with the stuff in it so to make your loaves...place a ball of dough onto plastic wrap and wrap losely like a burrito ,,then roll it to log shape and remove plastic

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10 users found this review helpful

Reviewer:

cocojo

Cooking Level: Professional

Reviewed: Dec. 20, 2009

I have been using this recipe for the past 3 years and it has never failed me! I tend to bake it a bit longer both the first and second times (usually 30 minutes the first time at 325, and then after they cool I put them back in for 10 minutes on each side at 350). They always turn out deliciously crunchy without being too dry and have great taste. I always substitute chocolate chips for the nuts - it's by far the most requested thing I make!

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10 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Living In: Amherst, New York, USA

Reviewed: Dec. 19, 2009

I have one big problem with this recipe: I CAN'T STOP EATING IT. I made it for gifts for the holidays and I've had to make several batches so I have enough to give after nibbling on them. It's wonderful, easy, and easily modified (you can "play with" the extracts, add raisins and/or other dried fruits and/or different nuts. After making about 6 batches, I think my favorite modification is changing the walnuts to pecans and using a combination of vanilla, almond, and orange extracts (keeping the total at 2 tsp). I also added some dried sweetened cranberries and dried cherries to give at Christmas (yes, it's a little odd to give Jewish cookies for Christmas gifts, but they were a hit and look festive with the additional red color). These are probably the easiest mondel brodt I've ever made... almost like my grandma's, but with much less effort! I like that they aren't overly sweet. They are a perfect accompaniment to coffee. They look and taste a lot more impressive than the effort they take to make. Thank you, Joan!

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10 users found this review helpful

Reviewer:

sherrijane

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Apr. 4, 2009

These cookies are fantastic! I used the ingredients I had on hand, which were; Half butter and half oil (I only had a little bit of oil left), no nuts and lots of orange zest. I dipped them in chocolate and they taste like those kebler elve cookies with the chocolate strips.

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9 users found this review helpful