Submitted by:
Ina Wallace
Category:
Dessert
Country of Origin:
Ukraine
Cook time:
1 hour and 15 minutes
Serves:
48
Ingredients:
1/2 cup Crisco (not oil, but the solid form)
1 cup sugar
3 eggs
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla (if making with almonds, you can use almond extract)
1 cup of either walnuts, chocolate chips, or any other mix-in
Steps:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix Crisco and sugar, beat until fluffy.
3. Add eggs to mixture one at a time, then mix in flour, salt, baking soda, and vanilla.
4. Mix in walnuts, chocolate chips, or whatever filling you would like to add.
5. Pour batter into two 6" x 12" pans that are well greased and floured. I use old aluminum ice cube trays that had removable ice-cube dividers.
6. Bake for 25 minutes.
7. Cool for 10 minutes in pan, then remove from pan and cool on a baking rack until completely cooled.
7. Slice thin, about 16 to 24 slices per loaf.
8. Place each slice on a sheet pan and toast at 325 degrees Fahrenheit for about 10 to 12 minutes each side until sides are golden brown. Keep an eye on them because they will burn quickly.
What makes this recipe special?
My mother was a wonderful baker. She learned this recipe from her mother, a caterer who came to the United States from the Ukraine as a child. The recipe is very similar to biscotti. My mother adapted this recipe to incorporate different fillings and made it for Jewish holidays and special occasions. I have made it using gluten-free flour when needed, as well as with Matzah meal flour and Passover chocolate chips for Passover.
Additional notes:
If you do not have the pans, you can form batter into two 6" x12" loaves and place on a greased cookie sheet.
The recipe says that they should be toasted at 350 degrees Fahrenheit, but I find that temp can be too high and they will burn, so I toast at 325. You may need to experiment with the temperature