I vote Aunt Tilly. I betcha Aunt Rose got it from Tilly and has been making it and distributing it more than Tilly so that people started to think it’s her recipe…but poor Aunt Tilly received no street cred for it!!! It was hers all along 🤣 Funny enough, the same story goes for a “family” recipe. My cousin believed our curry puff was a family recipe started by my grandma and passed down to her daughters. In reality, it was the daughter who got the recipe from her best friend, and then her sister and mom copied her!
Aunt Rose! If Tilly disputed it why didn't she talk to Rose about it instead of just telling her daughter and no one else? Ultimately I think it was Jacob's recipe to start with.
Well, let aunt Tilly dispute that with aunt Rose! 😁 Thanks for the recipe Claire! Sounds delicious! Most of the times the uncomplicated recipes are the best!
I feel really privileged that Claire felt she could share a family recipe with us. It feels really personal and welcoming. Thank you Claire I’ll try to make these someday
Dude they are SO amazing! I will stand by these forever, when you’re doing them you realize they are really simple to make, which is always appreciated lol
This video was an absolute treasure!! Loved the side eye from Claire when questioning some of the steps, “that’s just what we do”. 😂. Most of all, loved the voice cameo from Sauci, she’s the best! Hope there are no fisticuffs between Rose and Tilley. I think I smiled through the entire thing , thinking of family dynamics, not to mention a snoopy giraffe. This will be a delicious item for coffee this winter, thanks to all the Saffitz family!! 😘
This is the first recipe I made last Christmas (2020) when I was gifted the book! I have to say, I hadn’t baked almost anything back then, like literally one or two things, and these were really easy to make, they came out super pretty and my husband who doesn’t eat sweets absolutely adored them!! The house smells wonderful, they’re amazing in coffee, and I will love them forever. I love the book and I love Claire 😭💕
This is what I love about Jewish baking. Traditions, the “secret “ ingredients and the passing of the spatula to the younger generations! I have a couple recipes that were passed down on my father’s side of the family that when made still bring me back.
Loved hearing you talk about how Yiddish was your great grandparents first language! It was mine as well. My grandmother, who was born here, didn’t speak a word of English until she went to kindergarten. Thankfully, Yiddish is undergoing quite a revitalization and it’s possible to learn it fluently in many places. I always love your family recipes, and how you share our Ashkenazi Jewish food culture!
I love the connection you have to your roots. Having a Great-grandfather who was a baker makes complete sense. It is as if he is cooking through you. . .
I’d love to see a video where Claire makes attempts at altering this recipe as her professional experience might otherwise suggest, comparing it to Aunt Rose’s results. Will the dough fall apart if you don’t chill, uncovered for four hours? What happens if you don’t flour the almonds? Perhaps have her mother blind taste the variations!
So excited to make these! My mom's worked with Jewish people for the past 30 years, but it was until last year that I finally learned to make Mandel Bread with one of the women she works for (she's 80 and we've grown to love her as our Jewish grandma :). While we were baking, she told me how it was her grandma's original recipe and how she had so many great memories of her mom making them. I was honored to learn from her and grew an appreciation for her family recipe. There is so much history and love that can go into them, so thank you for sharing your's Claire! 💙
Omg I know what the tablespoon of flour does! It stops any heavy ingredients, like the almonds in this case, from sinking to the bottom of the loaf while baking. Saw it on Bake off once. It's very useful when making a big cake or loaf with chocolate chips too. Coat them with a bit of flour first and they won't sink to the bottom of the pan.
Yeah! I think I caught this tip on a food network show late at night and it always stuck with me. I dont always remember to coat them with flour though 😅
Yes! But I think in this case, it doesn't make sense because you add the almond to the dough before you add the flour so the wet dough would "take" all the flour from the almond making the trick ineffective?
@@maevat4875 This is what I'm thinking too. I mean Claire already knows that coating fruits/nuts in flour prevents them from sinking in the batter as she has shown in her other recipe, but in this one it makes no sense because the almond is added before the dry ingredients. Plus the dough is closer to a cookie dough (as Claire herself refers to this as a cookie despite the recipe literally named as Mondel Bread), not a cake like batter so even if it's not coated it just won't sink because the nature of the dough would suspend the almonds by itself.
I loved the thing about the great Yiddish words for complaining. When my best friend had her first baby. it used to cry all the time and refused to eat--like really wailingly unhappy--and one time I said "she's such a farbrent" and my friend said "PLEASE don't call my daughter a farbrent," which was perfect because it let her kvetch about me talking about her daughter's kvetchiness.
@@bdfwhhsb Also, to be clear, if someone has Jewish heritage, unless they're adopted, they're Jewish; it can get confusing, since we're a weird crossover of a religion and an ethnic group, but it's not wrong to call someone of Jewish descent Jewish, whether or not they practice Judaism.
Watching this video felt like home. The older I get, the more I understand just how much generations of culture and tradition shape who we are, and how important it is for humanity to preserve it. …Yes, I went that deep from an instructional video on mandel bread 😊
Claire looks so happy making these cookies. I think the of tradition, ‘this is how we do it’ combined with family memories gives her a sense of security and comfort. Everything Claire makes is delicious and beautiful, but often there’s a little stress as she prepares. These cookies just had her confident and smiling. Thank you, Claire for sharing these family cookies.
This Mondel Bread is wonderful! Thank you so much, Claire, for sharing part of your heritage. I was 19 when I tasted my first bagel & immediately felt that I had a deprived childhood! After HS, I worked in a grocery store & occasionally subbed in the bakery where I first learned about Mondel bread. Homemade is SO much better! I feel a deep connection to Claire - not because of similar roots, but because I am a Baker!
Unrelated to cooking but I love the fact that your mother said "love you" at the end of the call. I love when family members says love you to each other and you can feel they mean it
June 2024, I'm watching this again to while away the four hours of fridge rest. I couldn't find slivered almonds where I live, so I chopped skinless almonds, with the result that the pieces were less homogeneous, but they smelled wonderful. I can't wait to bake them!
So this is the first recipe I tried making from Claire, cause I felt this was an easy one to get into and it just finished baking. I think it came out GREAT, I love it. Thanks for sharing your family recipe Claire.
Ah really fun episode. Love the family food genealogy. 😊 Old family recipes are the best. They taste like love, and nostalgia. I've been left pans that old too. Claire may have to teach us some more Yiddish sometimes too. It's so expressive.
We just celebrated our 48th anniversary. Mixed marriage. I just asked my husband if he'd ever heard of a Jewish cookie, sort of like biscotti, called Mondel bread. Oh, yeah, he says. I grew up on it. I don't think he ever mentioned it. Thank you, Claire. I may have to try this. 😊
I looooove my mom’s mandel bread it’s so lovely to dip in a big cup of coffee 🥰 Jewish family recipes are everything I love flipping through my grandmas recipes with her and seeing her little notes to herself
Thank you for sharing this recipe! I made a batch this weekend and 6 pieces are left after a small family dinner. Mom even made a cup of decaf at 9:50pm just to have another one ❤
What I love about this recipe is that it contrasts with what baking normally means to Claire - a scientific process that can be improved by experimentation - and instead is closer to what baking means to me - a magical process that turns the powdery stuff into stuff you can eat.
There is nothing quite like a tried and true family recipe! It is filled with history and nostalgia. The best part is that you can taste the love that goes into each tasty morsel. I look forward to sampling and sharing this treat with my family and friends. I have also learned a new Yiddish word! 😂 Thank you, Claire!!
I’ve so wanted you to do mandelbrodt! My mother was born in the U.S. but spoke only Yiddish until she started school in first grade. Sadly, my parents spoke Yiddish only when they wanted to say something private so all I have are the curses, insults, complaints and a few other words. My mother was a terrible baker and never made mandelbrodt but other relatives did and I always loved it. Thanks for the family history and the wonderful recipe which I’ll make as soon as I have a working oven again.
My grandmother always had a tin of Mandel bread to serve whenever we would visit. In an effort to take away some mystery in the steps in your recipe, my guess is first, the adding of flour to the almonds helps suspend them in the cookie batter so they distribute better and second, the scoring of the loaves helps when eventually cutting the slabs without too much crumbling.
looks like a fancy biscotti. thank you for sharing a family recipe. there are so many weird steps in recipes and no one ever questions them. my dad has no actual idea why he does what he does but he's sure the steps can't be altered.
These videos are really good for helping me bake more from your book. With any recipe book, it can be intimidating to see a recipe I've never heard of before with a beautiful picture and a couple pages of instructions. But when I watch a 19-minute video of you going through the recipe step-by-step, it helps me think, "oh, I could do that!" And then I do, and it's always incredibly delicious. Thanks, Claire!
My favorite kitchen instruction was always "because that's the way we do it". Claire, there will always be recipes we treasure that we shouldn't tweak or change (except to add a little salt). Thank you for sharing this family recipe -- contention between sisters or not. Will be giving this one a try very soon.
Feeling incredibly fortunate to have these beautiful recipes through your teaching. Truly, you are incredibly talented, warm, wise, and just wonderful. I will be making these for my friends, family and, my Jewish community KNOWING they come from pure love ❤️ thank you Claire
A sweet neighbor of mine made this for us, today we still have her recipe and have made it quite often but she called it ‘Mandelbroit’ and I still think of her now when we bake her recipe Mmmmm! Thank You Claire-I want to try your Aunt Rose’s recipe!
I love how this is not only a passed down recipe but something that she as a recipe developer could of altered if she wanted to, but didn’t. “We make it this way because this is how me make it.” Also, she published it, what a way to honour something from your life.
Did any one other than me see the giraffe at 11:48? Listening to Claire's MOm talk about her mondel bread pan, reminds me of my mother's Yorkshire Pudding pan - which was only used for Yorkshire pudding and which no one was ever allowed to wash with soap as that would ruin the puddings.
I had purposely avoiding the BA but then missed Claire’s videos. So glad she has her own channel and love that intro animation. It’s absolutely adorable
Made this for the first time and brought to Thanksgiving. I did adjust the egg and used a vegan egg substitute (liquid Just Egg) and they maybe weren’t quite as brown but everyone LOVED!! I’ve made a different mandelbrot years ago but the recipe was more traditional biscotti where you cut and bake again, rather than bake as a loaf the whole time. This one is a winner. Will definitely be making again.
Being Italian, I have “the” family biscotti recipe, lol. However, these are a must try for sure. I love all flavors of biscotti but my favorite were sprinkled with sesame seeds that got toasted. Different technique and flavor but very similar outcome. Watching you dip it in your coffee makes me yearn for them. Yours or mine, I’d be happy with either. So satisfying. Btw, mine also calls for oil. Thanks Claire for sharing your family recipe.
I think it was Aunt Rose's recipe just because I love that name and have 2 Aunt Rose's on both sides of my Italian family! I didn't know there's another type of biscotti out there - very cool!
This reminds me of a biscotti version of stollen. My grandmother makes stollen every Christmas and gives some to a German bakery near us. They love it! She uses cherry frosting instead of powdered sugar, which I think is more common
Looking forward to trying this recipe! Made the Forever Brownies for Valentines Day and they were a huge hit! When are you going to release a full video again??? The shorts are fun but I need more! Totally addicted to your channel!
I have your book and have earmarked all the ones I want to try. I love when you do a video on one that I wasn’t considering and then I’m like “oooh, now I want to try that!”
Let me know below… is it Aunt Rose’s or Aunt Tilly’s recipe?
Claire, if that's not a bruise on your thumb nail, you should get that dark vertical line checked out by a doctor if you haven't done already
I vote Aunt Tilly. I betcha Aunt Rose got it from Tilly and has been making it and distributing it more than Tilly so that people started to think it’s her recipe…but poor Aunt Tilly received no street cred for it!!! It was hers all along 🤣 Funny enough, the same story goes for a “family” recipe. My cousin believed our curry puff was a family recipe started by my grandma and passed down to her daughters. In reality, it was the daughter who got the recipe from her best friend, and then her sister and mom copied her!
Aunt Rose!!! I loved the recipe
Aunt Rose! If Tilly disputed it why didn't she talk to Rose about it instead of just telling her daughter and no one else? Ultimately I think it was Jacob's recipe to start with.
Well, let aunt Tilly dispute that with aunt Rose! 😁 Thanks for the recipe Claire! Sounds delicious! Most of the times the uncomplicated recipes are the best!
I feel really privileged that Claire felt she could share a family recipe with us. It feels really personal and welcoming. Thank you Claire I’ll try to make these someday
Dude they are SO amazing! I will stand by these forever, when you’re doing them you realize they are really simple to make, which is always appreciated lol
I just wanna thank the editors for creating that family tree cause I would have never understood the genealogy involved in the recipe.
This video was an absolute treasure!! Loved the side eye from Claire when questioning some of the steps, “that’s just what we do”. 😂. Most of all, loved the voice cameo from Sauci, she’s the best! Hope there are no fisticuffs between Rose and Tilley. I think I smiled through the entire thing , thinking of family dynamics, not to mention a snoopy giraffe. This will be a delicious item for coffee this winter, thanks to all the Saffitz family!! 😘
The wildlife outside the cabin is getting more exotic.
This is the first recipe I made last Christmas (2020) when I was gifted the book!
I have to say, I hadn’t baked almost anything back then, like literally one or two things, and these were really easy to make, they came out super pretty and my husband who doesn’t eat sweets absolutely adored them!! The house smells wonderful, they’re amazing in coffee, and I will love them forever.
I love the book and I love Claire 😭💕
This is what I love about Jewish baking. Traditions, the “secret “ ingredients and the passing of the spatula to the younger generations! I have a couple recipes that were passed down on my father’s side of the family that when made still bring me back.
*petition for an episode with Claire's mom joining in the kitchen*
I will sign this petition. I NEEEEED that in my life!
Yes!!
Yes please! 🙏
And .... have her make this recipe using a hand mixer.
Definitely
Loved hearing you talk about how Yiddish was your great grandparents first language! It was mine as well. My grandmother, who was born here, didn’t speak a word of English until she went to kindergarten. Thankfully, Yiddish is undergoing quite a revitalization and it’s possible to learn it fluently in many places. I always love your family recipes, and how you share our Ashkenazi Jewish food culture!
“we make it this way because this is how we make it” basically describes all family recipes. ever.
I love the connection you have to your roots. Having a Great-grandfather who was a baker makes complete sense. It is as if he is cooking through you. . .
On Thursdays, we watch Claire 💁♀️✨❤️
I’d love to see a video where Claire makes attempts at altering this recipe as her professional experience might otherwise suggest, comparing it to Aunt Rose’s results. Will the dough fall apart if you don’t chill, uncovered for four hours? What happens if you don’t flour the almonds? Perhaps have her mother blind taste the variations!
This is a hilarious idea and I totally want to watch this 😂
^^ retweet!!!!
So excited to make these! My mom's worked with Jewish people for the past 30 years, but it was until last year that I finally learned to make Mandel Bread with one of the women she works for (she's 80 and we've grown to love her as our Jewish grandma :). While we were baking, she told me how it was her grandma's original recipe and how she had so many great memories of her mom making them. I was honored to learn from her and grew an appreciation for her family recipe. There is so much history and love that can go into them, so thank you for sharing your's Claire! 💙
The "steaks and the "giraffe" cracked me up!! Love that subtle sense of humor! Oh and the cookies look delish too!
Omg I know what the tablespoon of flour does! It stops any heavy ingredients, like the almonds in this case, from sinking to the bottom of the loaf while baking. Saw it on Bake off once. It's very useful when making a big cake or loaf with chocolate chips too. Coat them with a bit of flour first and they won't sink to the bottom of the pan.
Yeah! I think I caught this tip on a food network show late at night and it always stuck with me. I dont always remember to coat them with flour though 😅
Yes! But I think in this case, it doesn't make sense because you add the almond to the dough before you add the flour so the wet dough would "take" all the flour from the almond making the trick ineffective?
@@maevat4875 This is what I'm thinking too. I mean Claire already knows that coating fruits/nuts in flour prevents them from sinking in the batter as she has shown in her other recipe, but in this one it makes no sense because the almond is added before the dry ingredients. Plus the dough is closer to a cookie dough (as Claire herself refers to this as a cookie despite the recipe literally named as Mondel Bread), not a cake like batter so even if it's not coated it just won't sink because the nature of the dough would suspend the almonds by itself.
but that’s only for thinner batters. this is a cookie dough, so I don’t think sinking is a concern
I loved the thing about the great Yiddish words for complaining. When my best friend had her first baby. it used to cry all the time and refused to eat--like really wailingly unhappy--and one time I said "she's such a farbrent" and my friend said "PLEASE don't call my daughter a farbrent," which was perfect because it let her kvetch about me talking about her daughter's kvetchiness.
Is Claire Jewish? She seems to have a lot of Jewish knowledge and heritage..
@@bdfwhhsb I don’t recall if she’s ever professed to be a practicing Jew, but she’s pretty clearly of Jewish descent.
@@bdfwhhsb her mother is jewish so she's jewish
@@bdfwhhsb Also, to be clear, if someone has Jewish heritage, unless they're adopted, they're Jewish; it can get confusing, since we're a weird crossover of a religion and an ethnic group, but it's not wrong to call someone of Jewish descent Jewish, whether or not they practice Judaism.
@@aaronsirkman8375 I believe it passes through the mother. If not they aren’t Jewish. But yes heritage is important.
Cat cam, Chicken cam, baking and phone calls with mom to check on family traditions and lore. Perfect video. Warm fuzzies all around.
i think we could all go for some cozy bread and coffee while we watch claire each week
Watching this video felt like home. The older I get, the more I understand just how much generations of culture and tradition shape who we are, and how important it is for humanity to preserve it. …Yes, I went that deep from an instructional video on mandel bread 😊
Claire looks so happy making these cookies. I think the of tradition, ‘this is how we do it’ combined with family memories gives her a sense of security and comfort.
Everything Claire makes is delicious and beautiful, but often there’s a little stress as she prepares.
These cookies just had her confident and smiling.
Thank you, Claire for sharing these family cookies.
I cannot watch the video for the poppy seed almond bread without also watching this one. Backstory always makes recipes so much more special!
Don’t you all just LOVE these videos Claire does in her cabin? Cause I love them!
Living for the family tree on the screen. It was actually super helpful. 😆
I feel like making a recipe where everything is counter intuitive to Claire, represents personal growth and we love it.
My mondel bread is in the oven right now. Love the fact that this is a family recipe, thank you Claire,Sauci, Aunt Rose and Aunt Tilly.
I’m so thankful that Claire not only puts ounces but grams as well, for recipe measurements in the description for us Aussie folks too 💜
This Mondel Bread is wonderful! Thank you so much, Claire, for sharing part of your heritage. I was 19 when I tasted my first bagel & immediately felt that I had a deprived childhood! After HS, I worked in a grocery store & occasionally subbed in the bakery where I first learned about Mondel bread. Homemade is SO much better! I feel a deep connection to Claire - not because of similar roots, but because I am a Baker!
Unrelated to cooking but I love the fact that your mother said "love you" at the end of the call. I love when family members says love you to each other and you can feel they mean it
June 2024, I'm watching this again to while away the four hours of fridge rest. I couldn't find slivered almonds where I live, so I chopped skinless almonds, with the result that the pieces were less homogeneous, but they smelled wonderful. I can't wait to bake them!
Sooo excited to see you hit 1M subs!!
So this is the first recipe I tried making from Claire, cause I felt this was an easy one to get into and it just finished baking. I think it came out GREAT, I love it. Thanks for sharing your family recipe Claire.
Made these over the weekend and they were a huge hit with my family! This will definitely be a recipe I make over and over. 💖💖
Ah really fun episode. Love the family food genealogy. 😊
Old family recipes are the best. They taste like love, and nostalgia. I've been left pans that old too.
Claire may have to teach us some more Yiddish sometimes too. It's so expressive.
We just celebrated our 48th anniversary. Mixed marriage. I just asked my husband if he'd ever heard of a Jewish cookie, sort of like biscotti, called Mondel bread. Oh, yeah, he says. I grew up on it. I don't think he ever mentioned it. Thank you, Claire. I may have to try this. 😊
the way that I keep coming back to this recipe everytime I have some almonds cause it's SO good
That convo with Sauci was every conversation with moms everywhere. ❤️
Claire is such an amazing teacher, she just walks you through it in such an easy manner. I’m excited to try a few of these recipes! Thank you!
I looooove my mom’s mandel bread it’s so lovely to dip in a big cup of coffee 🥰 Jewish family recipes are everything I love flipping through my grandmas recipes with her and seeing her little notes to herself
Thank you for sharing this recipe! I made a batch this weekend and 6 pieces are left after a small family dinner. Mom even made a cup of decaf at 9:50pm just to have another one ❤
Thanks for another BANGER of a recipe Claire!
I need a mug that says, “The coffee’s kicking in”
I’d die for Claire from the cabin ❤️
What I love about this recipe is that it contrasts with what baking normally means to Claire - a scientific process that can be improved by experimentation - and instead is closer to what baking means to me - a magical process that turns the powdery stuff into stuff you can eat.
There is nothing quite like a tried and true family recipe! It is filled with history and nostalgia. The best part is that you can taste the love that goes into each tasty morsel. I look forward to sampling and sharing this treat with my family and friends. I have also learned a new Yiddish word! 😂 Thank you, Claire!!
You are a real gem!! My mother and her sisters had constant feuds over family recipes!! Love the vid!!!👍🎀
I’ve so wanted you to do mandelbrodt! My mother was born in the U.S. but spoke only Yiddish until she started school in first grade. Sadly, my parents spoke Yiddish only when they wanted to say something private so all I have are the curses, insults, complaints and a few other words. My mother was a terrible baker and never made mandelbrodt but other relatives did and I always loved it.
Thanks for the family history and the wonderful recipe which I’ll make as soon as I have a working oven again.
Almonds and cinnamon are probably in my top 5 favorite flavors. I have to try this!
Question for Claire: If you were to open up a bakery, what kinds of baked goods would you offer to your patrons? 🥰
My grandmother always had a tin of Mandel bread to serve whenever we would visit. In an effort to take away some mystery in the steps in your recipe, my guess is first, the adding of flour to the almonds helps suspend them in the cookie batter so they distribute better and second, the scoring of the loaves helps when eventually cutting the slabs without too much crumbling.
looks like a fancy biscotti. thank you for sharing a family recipe. there are so many weird steps in recipes and no one ever questions them. my dad has no actual idea why he does what he does but he's sure the steps can't be altered.
One of my favorite recipes from the book! I agree that they’re much better than traditional biscotti. Can’t wait to make them again!
i love the remarks claire makes about the things she’d change it’s just so funny
These videos are really good for helping me bake more from your book. With any recipe book, it can be intimidating to see a recipe I've never heard of before with a beautiful picture and a couple pages of instructions. But when I watch a 19-minute video of you going through the recipe step-by-step, it helps me think, "oh, I could do that!" And then I do, and it's always incredibly delicious. Thanks, Claire!
Family recipes are the best because I think they always bring back good memories.
My favorite kitchen instruction was always "because that's the way we do it". Claire, there will always be recipes we treasure that we shouldn't tweak or change (except to add a little salt). Thank you for sharing this family recipe -- contention between sisters or not. Will be giving this one a try very soon.
Feeling incredibly fortunate to have these beautiful recipes through your teaching. Truly, you are incredibly talented, warm, wise, and just wonderful. I will be making these for my friends, family and, my Jewish community KNOWING they come from pure love ❤️ thank you Claire
Just found your recipe and I enjoyed the story with it. Thank you for sharing.
A sweet neighbor of mine made this for us, today we still have her recipe and have made it quite often but she called it ‘Mandelbroit’ and I still think of her now when we bake her recipe Mmmmm! Thank You Claire-I want to try your Aunt Rose’s recipe!
My Bubbie Rose made mandelbrot in a two part swirl. Part almond. Part chocolate. I think I'll make some this weekend.
My bubbe did chocolate chips too! So good 😍
Hi! I have baked them 5 or more times. I found them in your book. Your book is great! Thank you.
I love how this is not only a passed down recipe but something that she as a recipe developer could of altered if she wanted to, but didn’t. “We make it this way because this is how me make it.” Also, she published it, what a way to honour something from your life.
My great aunt (Auntie Viv) used to make a pretty similar mandel bread recipe. Watching this made me feel so nostalgic :)
This cabin series needs to become a regular thing it’s amazing I love it
And by regular thing I mean never ending haha
Did any one other than me see the giraffe at 11:48? Listening to Claire's MOm talk about her mondel bread pan, reminds me of my mother's Yorkshire Pudding pan - which was only used for Yorkshire pudding and which no one was ever allowed to wash with soap as that would ruin the puddings.
I had purposely avoiding the BA but then missed Claire’s videos. So glad she has her own channel and love that intro animation. It’s absolutely adorable
Made this for the first time and brought to Thanksgiving. I did adjust the egg and used a vegan egg substitute (liquid Just Egg) and they maybe weren’t quite as brown but everyone LOVED!! I’ve made a different mandelbrot years ago but the recipe was more traditional biscotti where you cut and bake again, rather than bake as a loaf the whole time.
This one is a winner. Will definitely be making again.
Claire, thanks for saying you rested the dough overnight, because I would need to do the same, can't wait to try this recipe, thank you.
these are my comfort videos
The fact that she can sprinkle cinnamon sugar with the spoon and making it so evenly on the loaf is outstanding
Being Italian, I have “the” family biscotti recipe, lol. However, these are a must try for sure. I love all flavors of biscotti but my favorite were sprinkled with sesame seeds that got toasted. Different technique and flavor but very similar outcome. Watching you dip it in your coffee makes me yearn for them. Yours or mine, I’d be happy with either. So satisfying. Btw, mine also calls for oil. Thanks Claire for sharing your family recipe.
Loved it! I haven’t heard anyone say ” forshtunken “ in a long time boy that made me smile!
Thank you so much Claire for sharing this recipe with us. I will definitely be making this, the cinnamon and almonds ate right up my alley!
Claire is not just a pastry chef, Claire understands science behind baking, she is so skilled!
I made this last week and had the same questions as to the process! But it really is a great family recipe.
A little almond extract seems like a nice addition to this
you always make my day when you used to be on BA. i’m so glad you’re still doing TH-cam ❤️
This is my favorite recipe from the book! I have made these like six times!
Cool episode, thanks for sharing some heritage
You are angel of baking Claire 💝💜💝💝💝💜🌟🌟💝💜💝
I think it was Aunt Rose's recipe just because I love that name and have 2 Aunt Rose's on both sides of my Italian family! I didn't know there's another type of biscotti out there - very cool!
just the most wonderful wholesome content. My favourite channel on youtube, I look forward to it every thursday!
I hav3 never heard of this recipe but I know those would taste absolutely amazing 😍 anything with almonds and cinnamon sugar has to be amazing !
I may use almond oil, and I love almonds so I will definitely try this when I'm in a baking mood, thanks Claire
You did amazing job! Claire and thanks for making my Thursdays awesome 💜♥️💗💗🌈🌈💚💖💚💕💕💝💚💖💖🌈💖🌟💖💚✨💕💕❤️💛💛💝✨💖💗💓💓💓♥️💓💗💗💕💕❤️💛💛🌈🌈🌈✨✨💙💙💗💓
Amazing to see Claire jeep to a recipe just because!
Thank you so much for sharing this family recipe! I smiled throughout the entire video and can't wait to bake this wholesome treat!
This reminds me of a biscotti version of stollen. My grandmother makes stollen every Christmas and gives some to a German bakery near us. They love it! She uses cherry frosting instead of powdered sugar, which I think is more common
I got your cookbook for Christmas & I was so curious about this recipe. After watching the video I really want to make it now!
Looking forward to trying this recipe! Made the Forever Brownies for Valentines Day and they were a huge hit! When are you going to release a full video again??? The shorts are fun but I need more! Totally addicted to your channel!
Your receipes a are so good!!!!! Thank you!!!!
I have your book and have earmarked all the ones I want to try. I love when you do a video on one that I wasn’t considering and then I’m like “oooh, now I want to try that!”
Would love to see more of these cloudy fluffy chicken-y friends
That giraffe really startled me! Y'all are doing great things with the editing. Goodness
OMG Claire!! This brought back so many memories of my Bubbie ❤ Thank you so much for sharing
Wow, mondel bread! My nana would make these with poppy seeds or homemade apricot jam.
😍😍😍 those look phenomenal!! Thanks for sharing.
the cameo from sauci and the possible family feud was GOLD. can sauci be in dessert people please 😭 or if possible, aunt tilly vs aunt rose vs sauci 🤣
wow, no dairy! I'll try making this for sure bcs milk and butter are expensive here and I don't like how milk can gone bad fast. thank you Claire 💗
Coffee is kicking in - by Claire Saffitz