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Southfield • 248-552-8100 46 April 23 2011 rem UI 1657060 GERMANY AND AUSTRIA Judy Prussin's Spiked Mandel Bread Judy makes a traditional German cookie, mandelbrot, from the German meaning almond bread. Yields: 28 cookies Start to finish: under 3 hours 1 stick ( 1/2 cup) butter, room temperature 3 /4 cup sugar 2 eggs 1 cup Amaretto 21/2 cups all-purpose flour plus more if needed 1 /3 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 /4 teaspoon salt 11/2 to 2 cups assorted nuts and dried fruit: almonds, hazelnuts, pistachios, macadamia nuts, dried cranberries and dried cherries (break up any large pieces) 11/2 cups chopped white choco- late or 12 oz. white chocolate chips Preheat the oven to 325 degrees and grease and flour a 20-inch x 15-inch baking sheet. Beat the butter and sugar in a large bowl on medium speed, until light and creamy. Lower the speed and beat in the eggs and Amaretto. In a separate bowl, combine the flour, cocoa powder, baking powder and salt. On low speed, stir the flour into the butter mixture and then blend on medium speed until well combined. The dough will be thick, pasty and wet. If the dough is very wet, add a little more flour. Thoroughly stir in the nuts, dried fruit and white chocolate. Divide the dough in half. On the prepared bak- ing sheet, shape each half of dough into a log about 14 inches long x 11/2 inches wide x 11/2 inches high (lightly wet your hands or use the spatula to help shape the logs). Space the logs several inches apart, as they will grow while baking. Bake at 325 degrees for 30 to 45 minutes; the top of the cookie should be firm. Carefully transfer the logs from the baking sheet to a cooling tray and let them cool for 1 hour. You can turn the oven off and reheat it about 20 minutes before you need to bake the cookies for the second time. After an hour, using a serrated knife, slice the logs, on the diagonal, into pieces that are about 1-inch thick. Try not to use a rock- ing motion, which might break the cookies. Transfer the cut cookies back onto the baking sheet, standing them upright, about 1/4-inch apart. Bake at 325 degrees for an additional 30 to 45 minutes, depending on how crunchy you like them. Cool the cookies on a tray and store them in a sealed container. GREECE Luna Cohen's Fakee — Greek Lentil Soup Lentils come in a variety of colors, but the brown and green lentils tend to hold their shape better. These legumes are rich in fiber and have been eaten since biblical times. It is written that Jacob used lentils to buy his birthright from his brother Esau. What makes this soup Greek is the acidic "zing" that Rachel suggests you add right before serving. Yields: 6 to 8 servings Start to finish: 1 1/2 hours 1 medium onion, chopped (about 3/4 cup) 2 cloves garlic, chopped 2 Tbsp. olive oil 1 lb. lentils, rinsed 2 celery ribs, diced (about 1 cup) 2 carrots, peeled and diced (about 1 cup) 2 bay leaves Kosher salt and pepper 1 (6-oz.) can tomato paste 6 to 8 Tbsp. balsamic vinegar, for serving Heat the olive oil in a large soup pot and cook and stir the onions and garlic over medium heat until lightly browned, about 10 minutes. Add the lentils, celery, carrots, bay leaves and 6 cups of water. Season with salt and pepper. Cook, covered, on low heat for 50 minutes. Check the soup from time to time, adding boiling water as needed if the soup becomes too thick. After 50 minutes, stir in 1 can of tomato paste and cook for an additional 10 minutes. Don't overcook the soup; the lentils will become mushy and lose their nutty bite. Remove the bay leaves and drizzle 1 Tbsp. of balsamic vin- egar into each soup bowl right before serving. ri