Cherry Mandelbrodt


"Often refered 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 peacons. It has a sweeter taste and softer texture than biscotti. A great hit with kids!"
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Original recipe yields 24 servings

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  1. Beat sugar, eggs, and oil together until creamy.
  2. Sift flour, salt, and baking powder togeter. Combine with egg mixture. Dough will be very sticky.
  3. Add nuts and cherries (it is easier to mix this using your hands, the thickness and stickiness of the dough can damage an electric mixer).
  4. Form two loaves on a greased cookie sheet (don't grease the sheet too much, the loaves will absorb the oil and flatten; it is easier to work with the loaves if you lightly grease your hands as well).
  5. Sprinkle with cinnamon and sugar mix.
  6. Bake 25-30 minutes in a 350 degree (F) oven.
  7. Cool slightly (still slightly warm is easiest to work with). Slice into 3/4 inch slice, turn onto sides and toast until golden brown on edges and firm in the center(400 degree oven works best).
  8. Cool completely, and store in an airtight container for up to 4 weeks (it they last that long).


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