{"id":7657,"slug":"mandelchen","title":"MANDELCHEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of almonds","one-half cup of sugar","enough butter to knead into a very stiff paste","grated almonds for rolling","powdered sugar for rolling"],"ingredients_norm":["almond","sugar","enough butter to knead into very stiff paste","almonds for rolling","powdered sugar for rolling"],"steps":["Blanch the almonds and dry them overnight.","Grind very fine.","Add the sugar and enough butter to knead into a very stiff paste.","Roll very thin, cut in small rounds, place in baking-tin in moderate oven.","When done, roll in grated almonds and powdered sugar."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w85:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c27fa5fe853962dc4b2c7286ccd2e051020957533b5533ec7a465b13d2cc30a2","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mandelchen"}