Cherry Mandelbrot Biscotti

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. 2

   Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, letting each egg blend into the sugar mixture before adding the next. In a small bowl, combine the flour, salt, and baking powder. Stir the flour mixture into the sugar mixture until just combined. Fold in the pecans and cherries, mixing only until evenly distributed.

3. 3

   With lightly greased hands, divide the dough into 2 equal portions. Shape 2 loaves about 10 inches long and 3 inches wide and set them on the prepared baking sheet. Sprinkle with cinnamon sugar.

4. 4

   Bake in the preheated oven until firm, 25 to 30 minutes.

5. 5

   Remove from the oven and let cool slightly.

6. 6

   Slice each loaf into 3/4 inch slices. Place the slices cut side up back on the baking sheet.

7. 7

   Increase the oven temperature to 400 degrees F (200 degrees C) and return the mandlebrodt to the oven. Toast until the edges turn golden brown, about 5 minutes.

8. 8

   Cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

• Calories 193.99 kcal Moderate
• Protein 3.07 g Low Source
• Carbs 26.26 g Moderate
• Total Fat 9.43 g Moderate
• Saturated Fat 1.18 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 21.88 mg Moderate
• Sodium 31.2 mg Low Source
• Fiber 3.26 g Moderate
• Sugar 10.52 g High
• Added Sugar 0.0 g Low Source
• Calcium 55.42 mg Low Source
• Iron 1.37 mg Low Source
• Potassium 42.39 mg Low Source
• Vitamin A 12.02 mcg_rae Low Source
• Vitamin C 0.14 mg Low Source
• Vitamin D 0.38 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Wheat 🌾
• Gluten
• Food Dyes 🎨