Post date: Dec 12, 2013 10:04:30 PM
Komish Broit (aka Jewish Cookies)
Makes 32
For the cookies:
3 large eggs
1 cup sugar
1 cup oil
1 teaspoon vanilla extract
3 cups sifted flour
1 cup ground almonds
1/4 cup desiccated unsweetened coconut
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
To roll:
1/3 cup sugar
1 teaspoon cinnamon
1. First, prepare a rectangular cake pan by greasing and flouring the sides well, and lining the bottom and two sides with baking parchment. Also line a large cookie sheet with parchment and set aside. Preheat the oven to 350ºF/175ºC.
2. Whisk together the eggs, sugar, oil and vanilla extract in a medium-sized bowl. In a larger bowl, whisk together the rest of the dry ingredients. Pour the wet ingredients into the dry and mix well. It will help if you have a dough whisk for this, but a wooden spoon and some elbow grease work just as well.
3. Scrape the batter into the prepared cake tin and spread out as best you can with a spatula. Bake for 40-45 minutes, until firm to the touch and light golden brown in colour. Remove the cake from the oven and turn the heat down to 75ºF/25ºC.
5. Let the cake cool in its tin for at least 20 minutes. Carefully turn out onto a cutting board and peel away the baking paper. Use a sharp serrated knife to slice off the four outer edges, and cut the remaining cake into 32 rectangular cookies, of about 2x6cm each.
6. Mix together the remaining cinnamon and sugar on a large plate. Carefully roll each cookie in the cinnamon sugar, coating all sides, before removing to the lined cookie sheet. Leave enough room between the cookies for the hot air to circulate between them.
7. Return cookies to the oven for 4-5 hours, until completely hard and crumbly. Allow to cool before packing away in an airtight tin. Cookies will keep for weeks.