Often referred to as Jewish biscotti, my grandmother got this recipe from a neighbor over 40 years ago. They both used almonds, my mother used walnuts and I prefer pecans. It has a sweeter taste and softer texture than biscotti. A great hit with kids!


Recipe Summary

20 mins
30 mins
1 hr 30 mins
2 hrs 20 mins
2 dozen cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

  • Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature 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 dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with 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 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) 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.

Nutrition Facts

192 calories; protein 2.8g; carbohydrates 26.7g; fat 8.6g; cholesterol 23.3mg; sodium 77.9mg. Full Nutrition

Reviews (7)

Most helpful positive review

Rating: 4 stars
This exact recipe just came in Cooking Light magazine for December '09. I made it and it's very good. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This exact recipe just came in Cooking Light magazine for December '09. I made it and it's very good. Read More
Rating: 5 stars
This was the first time I've made a biscotti type of cookie. Turned out both tasting good and very nice to look at! I made them per the recipe and have them in an air tight container to take to the Kea'au Christmas parade next week. Along with some peppermint schnapps to put in the hot coco!! Yummy Read More
Rating: 5 stars
These are delicious but next time I will add more cherries. I drizzled the tops with melted chocolate. Read More
Rating: 4 stars
Very similar to a biscotti this little cookie is wonderful with coffee or tea. The cookie is not too sweet and has good flavor but the next time I would omit the cinnamon sugar. Read More
Rating: 5 stars
I started a Christmas tradition 2 years ago of making biscotti for my friends and coworkers. This time I used this recipe. This is by FAR the best biscotti I've ever made. I'm in LOVE with this cookie! Read More
Rating: 5 stars
Seriously yummy! Also thought they were very pretty I did not choose to add the cinnamon sugar topping but loved them just the same:) Thank you for sharing Read More
Rating: 4 stars
I didn't sprinkle with cinnamon sugar (not my taste). I used slightly less sugar than the recipe called for and would probably use only about 3/4 of a cup at most next time. I used candied cherries and increased the amount and I used almonds. Very nice. I would not turn the temp to 400 or keep a better eye on it. Read More