Cherry Mandlbrodt Recipe - Allrecipes.com
Cherry Mandlbrodt Recipe
  • READY IN ABOUT hrs

Cherry Mandlbrodt

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  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.
  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.
  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.
  5. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
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Reviews More Reviews

Nov 23, 2009

This exact recipe just came in Cooking Light magazine for December '09. I made it and it's very good.

 
Dec 07, 2009

This was the first time I've made a biscotti type of cookie. Turned out both tasting good and very nice to look at! I made them per the recipe and have them in an air tight container to take to the Kea'au Christmas parade next week. Along with some peppermint schnapps to put in the hot coco!! Yummy

 

7 Ratings

Dec 16, 2012

These are delicious but next time I will add more cherries. I drizzled the tops with melted chocolate.

 
Apr 25, 2012

Very similar to a biscotti, this little cookie is wonderful with coffee or tea. The cookie is not too sweet and has good flavor, but the next time I would omit the cinnamon sugar.

 
Jan 04, 2014

I started a Christmas tradition 2 years ago of making biscotti for my friends and coworkers. This time I used this recipe. This is by FAR the best biscotti I've ever made. I'm in LOVE with this cookie!

 

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Nutrition

  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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