Mandlbrodt has been referred to as “Jewish Biscotti,” and for good reason. It is prepared the same way … loaves are baked, sliced and baked again. But Mandlbrodt is a bit softer and sweeter than traditional Biscotti. We love both, and usually have one or the other available at breakfast.

1/2 cup vegetable oil
1 cup sugar
3 eggs
3 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup maraschino cherries, halved
1/4 cup cinnamon sugar

Preheat oven to 350 degrees. Lightly grease a baking sheet or line with parchment.

In large bowl of electric mixer, beat together the oil and sugar until well blended. Add eggs one at a time, beating well after each. In a separate bowl, whisk together the flour, salt and baking powder. Stir into the sugar mixture until just blended. Fold in the pecans and cherries until just combined.

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 lightly with cinnamon sugar.

Bake 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 temperature to 400 degrees and bake mandlbrodt until edges are golden brown, about 5 to 10 minutes longer.

Cool on pans for 10 minutes then cool completely on a wire rack. Store in an airtight container.

The Wary Buffalo 2015