For best results, ensure your eggs are at room temperature to promote better emulsification. Do not overmix the dough, as this can result in a tougher texture. Mix until just combined. Feel free to experiment with different nuts, such as almonds or walnuts, according to your preference. Adding a teaspoon of vanilla extract to the wet ingredients can enhance the overall flavor. These mandlbrodt are perfect for dunking in coffee or tea.
Cherry Mandlbrodt
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 20 mins
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SERVING24 People
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VIEWS30
Delight in the warmth of these Cherry Mandlbrodt, a cherished treat reminiscent of Jewish biscotti, passed down through generations. Enhanced with pecans and sweet maraschino cherries, these twice-baked delights offer a tender crumb and a delightful cinnamon-sugar crust, perfect for sharing with loved ones.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol23 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium78 mg
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Sugar9 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Lightly grease a baking sheet. (5 minutes)
02
StepIn a large bowl, using an electric mixer, beat together the vegetable oil and granulated sugar until well combined. (3 minutes)
03
StepAdd the eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)
04
StepIn a separate bowl, whisk together the flour, salt, and baking powder. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06
StepGently fold in the chopped pecans and halved maraschino cherries until evenly distributed throughout the dough. (3 minutes)
07
StepWith lightly greased hands, divide the dough into two equal portions. Shape each portion into a loaf approximately 10 inches long and 3 inches wide. (5 minutes)
08
StepPlace the loaves onto the prepared baking sheet and sprinkle generously with cinnamon sugar. (2 minutes)
09
StepBake in the preheated oven for 25-30 minutes, or until the loaves are firm to the touch. (30 minutes)
10
StepRemove from the oven and let the loaves cool slightly on the baking sheet for about 10 minutes. (10 minutes)
11
StepUsing a serrated knife, carefully slice each loaf into 3/4-inch thick slices. (5 minutes)
12
StepArrange the slices cut-side up on the baking sheet. Increase the oven temperature to 400°F (200°C). (2 minutes)
13
StepReturn the mandlbrodt to the oven and toast for an additional 5 minutes, or until the edges are golden brown and crisp. (5 minutes)
14
StepTransfer the mandlbrodt to a wire rack to cool completely before storing in an airtight container. (10 minutes)
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Susana Carter
Jun 20, 2025I added a touch of orange zest to the dough, and it was amazing!
Theodora Bauch
Jun 11, 2025My kids devoured them! A new family favorite.
Minnie Littel
Apr 17, 2025So much better than store-bought biscotti! They have a lovely, softer texture.
Keshaun Howe
Mar 23, 2025Absolutely delicious! The cherries and pecans are a perfect combination.
Tomas Jerde
Mar 7, 2025Easy to follow recipe, and the mandlbrodt came out perfectly. Thank you!