Cherry Pecan Mandelbrot

Recipe Collection: Dessert

Cherry Pecan Mandelbrot Bliss offers a unique combination of sweet maraschino cherries and crunchy pecans. This vegetarian-friendly treat, rooted in Jewish cuisine, provides a delightful twist on traditional biscotti with a hint of cinnamon sugar. Perfect for pairing with coffee or tea, it adds a comforting touch to your snack time.

With its sweet and nutty flavor profile, this mandelbrot is versatile enough for breakfast, dessert, or an afternoon pick-me-up. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today, organize your ingredients, and follow our step-by-step guide to create a delicious treat!

Overview

Experience the delightful fusion of sweet maraschino cherries and crunchy pecans in this softer, sweeter take on traditional biscotti. This Cherry Pecan Mandelbrot is perfect for pairing with your favorite coffee or tea, offering a comforting treat with a hint of cinnamon sugar.

Diet Type

Vegetarian

Allergies

Nuts, Eggs, Gluten

Cuisine

Jewish

Serving Size: 24

Cooking Time: 140 minutes

Ingredients

• 0.5 Cups (cup) vegetable oil
• 1 Cup (cup) white sugar
• 3 Large eggs
• 3 Cups (cup) all-purpose flour
• 0.5 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) baking powder
• 1 Cup (cup) pecans, minced
• 0.5 Cup (cup) maraschino cherries, drained
• 0.5 Cup (cup) cinnamon sugar

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
2. In a large mixing bowl, beat together the vegetable oil and sugar using an electric mixer until well combined.
3. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This will help create a smooth batter.
4. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Gently fold in the minced pecans and drained maraschino cherries, ensuring even distribution throughout the dough.
6. With lightly greased hands, divide the dough into two equal portions. Shape each portion into a loaf approximately 10 inches long and 3 inches wide. Place the loaves on the prepared baking sheet.
7. Generously sprinkle the tops of the loaves with cinnamon sugar for a sweet, spiced crust.
8. Bake in the preheated oven for 25 to 30 minutes, or until the loaves are firm to the touch. Remove from the oven and allow them to cool slightly.
9. Once cooled enough to handle, slice each loaf into 3/4-inch slices. Arrange the slices cut side up back on the baking sheet.
10. Increase the oven temperature to 400 degrees F (200 degrees C) and return the slices to the oven. Toast for about 5 minutes, or until the edges are golden brown.
11. Allow the mandelbrot to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
12. Store the cooled mandelbrot in an airtight container to maintain freshness and enjoy with your favorite hot beverage.

Enjoy the perfect balance of sweetness and crunch in every bite of this delightful Cherry Pecan Mandelbrot!