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!
Ingredients
- vegetable oil: 0.5 cup
- white sugar: 1 cup
- eggs: 3 piece
- all-purpose flour: 3 cups
- salt: 0.5 tsp
- baking powder: 1 tsp
- pecans: 1 cup (chopped)
- maraschino cherries: 0.5 cup (halved)
- cinnamon sugar: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
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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.
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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.
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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.
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Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
