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Mandlen II (Soup Nuts) (P, KLP, TNT)
Source: Goldie Libman, Montreal, Quebec, Canada, Kosher 2000
Yield: 24

2 tsp. cooking oil
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup water
6 tbsp. matzo meal
1 egg, lightly beaten

In a small saucepan combine oil, salt, and pepper. Add water and bring to a boil. Stir in matzo meal and cook, stirring until mixture is thick and smooth. Remove from heat and beat in egg, until thoroughly combined.

PREHEAT (Important) oven to 400°F. Using wet hands, shape mixture into 24 small balls (each about 1/2 tsp.) and set balls on non-stick cookie sheet. Bake until mandlen are puffed and golden about 20 to 25 minutes. Leave in oven to dry.

Poster's Notes:
This recipe can be doubled, even tripled. They rival any bought mandlen and certainly are a lot cheaper.

Posted by Helen Berger

Nutritional Info Per Serving: N/A