Cinnamon-Sugar Cherry Pecan Mandelbrot

Recipe Collection: Dessert

Cinnamon-Sugar Cherry Pecan Mandelbrot is a vegetarian treat inspired by traditional Jewish cuisine. This delightful twist on biscotti features a soft texture, enriched with sweet maraschino cherries and crunchy pecans, all enveloped in a cinnamon-sugar crust. Perfect for pairing with coffee or tea, this recipe is a must-try for those seeking a nutty, sweet snack.

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Overview

This delightful twist on traditional Jewish mandelbrot, often likened to biscotti, offers a softer texture and a sweeter taste. Infused with the rich flavors of maraschino cherries and pecans, and finished with a cinnamon-sugar crust, this treat is perfect for pairing with your favorite coffee or tea.

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, divided
• 0.5 Cup (cup) cinnamon sugar

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with vegetable oil 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 and creamy.
3. Add the eggs one at a time, ensuring each 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 divided maraschino cherries, ensuring they are evenly distributed 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, ensuring an even coating for a delightful 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. Increase the oven temperature to 400 degrees F (200 degrees C).
10. Once the loaves are cool enough to handle, slice each into 3/4-inch thick pieces. Arrange the slices cut side up on the baking sheet.
11. Return the slices to the oven and toast for an additional 5 minutes, or until the edges are golden brown.
12. Allow the mandelbrot to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
13. Store the cooled mandelbrot in an airtight container to maintain freshness.

Enjoy these delightful mandelbrot cookies with a hot cup of coffee or tea for a perfect afternoon treat!