About this recipe:Mandelbrot is sort of like a Jewish biscotti, and this is a lovely recipe from 40 years ago. This mandelbrot has a sweeter taste and softer texture than biscotti. You can use cocktail cherries instead of glace cherries, if desired.
100g caster sugar
1 teaspoon cinnamon
120ml vegetable oil
200g caster sugar
3 eggs, room temperature
375g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
120g chopped pecans
80g glace cherries, halved
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat an oven to 180 C / Gas 4. Lightly grease a baking tray. Combine the 100g sugar with 1 teaspoon cinnamon, and set aside.
Beat the vegetable oil and 200g sugar with an electric mixer in a large bowl. Add the eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
Using lightly greased hands, divide mixture into 2 equal portions. Form 2 loaves about 25cm long and 7.5cm wide and place on the prepared baking tray. Sprinkle with the prepared cinnamon sugar.
Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 2cm slices. Place slices cut side up, back on the baking tray. Increase oven heat to 200 C / Gas 6 and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.