From time to time, we like to put up articles from our archive of Jewish Presses. For this month, we chose to share a recipe included in Vol. 26, Issue 3 from nearly a decade ago. This post is taken directly from the article, so some information may be outdated. Written by Karen Engman.
Jami Schnoebelen is the daughter of Alan and Vicki Givant. She grew up with her brother Todd in the greater Des Moines area, attending Crossroads Park Elementary, Stilwell Jr High and Valley High School. She went on to attend Iowa State and Stephens College in Missouri.
She and her husband Peter have been married for fifteen years. Peter is an engineer with Goodrich Engine Components. They have three kids; Zachary is a freshman at Valley Southwoods, Megan is in the sixth grade at Jordan Creek Elementary and Jacob is in third grade there too.
Having just completed the Federation’s Leadership Forum, Jami is active in the Jewish community. She is a member of the Federation’s board of directors. In high school, she worked at Camp Shalom and while in college, she was the USY advisor at Tifereth Israel Synagogue and also taught Sunday School.
Jami is the general manager for Wrench-N-Go and is the past president of the Iowa Automotive Recyclers Association. In her spare time she likes to work puzzles with her youngest son Jacob, read or scrapbook. She learned how to play mah jong in her mother’s “game” and now has a regular group of her own.
She’s very involved in her kids’ activities, volunteering at their schools on her days off and serving on the PFC (Parent Faculty Council) at Valley Southwoods.
Even though I know she took cooking lessons as a child from master baker Thelma Kardon, Jami wanted to share her mother’s recipe for mandel bread. Her mom, Vicki, wanted us to know this is actually Meriam Rosenthal’s recipe. They all love it because the mandel bread turns out very crisp and tastes great dipped in coffee or tea!
Mix well and set aside: eggs, oil, sugar and vanilla.
Mix together: flour, baking powder and salt.
Add pecans to above dry ingredients.
Add the wet and dry ingredients together.
The dough will be sticky so you may need to flour or oil your hands to form into long rolls (logs) on a cookie sheet or jelly roll pan.
This recipe forms 3 long rolls on a standard jelly roll pan or 5 shorter rolls on 2 smaller cookie sheets.
(Note: Vicki said that Meriam used foil to separate her rolls on the sheets, since they spread as they bake)
Bake @ 300 for 40-45 minutes until lightly browned.
Cut rolls on the diagonal then roll slices in the cinnamon and sugar mixture.
Lay slices on cookie sheet and bake 10-15 minutes until lightly brown and crisp.
Store in covered containers.