Cherry Mandlbrodt

Often referred to as Jewish biscotti, my grandmother got this recipe from a neighbor over 40 years ago. They both used almonds, my mother used walnuts and I prefer pecans. It has a sweeter taste and softer texture than biscotti. A great hit with kids!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 192 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup chopped pecans
• ½ cup vegetable oil
• 3 eggs
• 3 cups all-purpose flour
• ½ cup maraschino cherries, halved
• ½ cup cinnamon sugar

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Step 2

Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.

Step 3

Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.

Step 4

Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.

Step 5

Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.