Best 2 Cherry Mandlbrodt Recipes
Cherry mandlbrodt is a traditional Jewish pastry that is often enjoyed during the holiday season. It is made with a sweet dough that is flavored with cinnamon and sugar, and is then filled with a tart cherry filling. The mandlbrodt is then baked until it is golden brown and crispy. It is a delicious and festive treat that is perfect for sharing with friends and family. The following article will provide you with a few recipes for cherry mandlbrodt, so that you can find the perfect one to make at home.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY MANDLBRODT
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!
Provided by Shortcake
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h20m
Yield 24
Number Of Ingredients 9
Steps:
- 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 : Calories 191.9 calories, Carbohydrate 26.7 g, Cholesterol 23.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 77.9 mg, Sugar 8.6 g
CHERRY MANDLBRODT
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!
Provided by Shortcake
Categories Cherry Desserts
Time 2h20m
Yield 24
Number Of Ingredients 9
Steps:
- 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 : Calories 191.9 calories, Carbohydrate 26.7 g, Cholesterol 23.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 77.9 mg, Sugar 8.6 g
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Measuring Ingredients: Use a kitchen scale to measure your ingredients for the most accurate results. This is especially important for baking, where precise measurements are essential.
- Choosing the Right Pan: Select a baking pan that is the right size for your recipe. If the pan is too small, the cake will be too thick and may not bake evenly. If the pan is too large, the cake will be too thin and may dry out.
- Mixing the Batter: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, making the cake tough. Mix the batter just until the ingredients are combined.
- Baking Temperature: Make sure your oven is preheated to the correct temperature before you put the cake in. This will help ensure that the cake bakes evenly.
- Checking for Doneness: Insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake longer.
- Cooling the Cake: Let the cake cool completely before you frost it. This will help prevent the frosting from melting or sliding off the cake.
Conclusion:
Baking is a science and an art. With practice, you can learn to create delicious and beautiful cakes that will impress your family and friends. Just remember to follow the tips above, and you'll be well on your way to baking success!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
