Cherry Mandlbrodt

Cherry Mandlbrodt

6
Shortcake 1

"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

2 h 20 m servings 192 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6

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

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 ...

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

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.

Seriously yummy! Also thought they were very pretty ~ I did not choose to add the cinnamon sugar topping but loved them just the same :) Thank you for sharing ~

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 ...