Cinnamon Cherry Pecan Mandelbrot Crunch

Recipe Collection: Dessert

Cinnamon Cherry Pecan Mandelbrot Crunch is a vegetarian treat that brings a sweet twist to traditional Jewish cuisine. This recipe features a delightful blend of maraschino cherries and crunchy pecans, all enhanced by a warm cinnamon infusion. Perfect for pairing with coffee or tea, these crunchy slices are ideal for snacks or dessert.

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Overview

This delightful twist on the traditional Jewish mandelbrot offers a softer texture and a sweeter taste than classic biscotti. Infused with the warmth of cinnamon and the sweetness of maraschino cherries, this treat is perfect for pairing with your favorite coffee or tea. The addition of pecans provides a satisfying crunch, making it a hit with both kids and adults alike.

Diet Type

Vegetarian

Allergies

Nuts, Eggs, Gluten

Cuisine

Jewish

Serving Size: 24

Cooking Time: 140 minutes

Ingredients

• 0.5 Cups vegetable oil
• 1 Cups white sugar
• 3 Large eggs
• 3 Cups all-purpose flour
• 0.5 Teaspoons (tsp) salt
• 1 Teaspoon (tsp) baking powder
• 1 Cups pecans, divided
• 0.5 Cups maraschino cherries, drained
• 0.5 Cups 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 and slightly fluffy.
3. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This will help create a smooth and cohesive 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 pecans, divided and maraschino cherries, drained 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 sweet, crunchy 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 thick slices. Arrange the slices cut side up back on the baking sheet.
10. Increase the oven temperature to 400 degrees F (200 degrees C). Return the slices to the oven and toast for an additional 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 its crisp texture. Enjoy with your favorite hot beverage!

Enjoy your homemade Cinnamon Cherry Pecan Mandelbrot Crunch!