Crunchy and satisfying like biscotti, but fortified with eggs and almonds, these traditional Jewish double-baked cookies are easy to make, not too sweet, pretty enough to wrap as gifts.
- 2 cups plus 1 tablespoon brown rice flour mix
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon xanthan gum
- 2 large eggs
- ⅓ cup canola oil
- 2 teaspoons of pure almond extract
- 1 teaspoon vanilla extract
- 1 ¼ cups whole almonds, coarsely chopped
- Preheat oven to 325 f. Lightly grease a large cookie sheet with cooking spray and dust with flour.
- Combine flour, sugar, baking powder, and xanthan gum in large bowl of electric mixer. Add eggs, oil, and almond and vanilla extracts; beat at medium speed until well combined. Mix in almonds. dough will be very sticky.
- Use a spatula and floured hand to shape dough into three logs, each measuring 8”x2” and 1” high, on a prepared cookie sheet. Place logs 2 ½ inch apart.
- Place in center of
403 Forbiddenoven and bake for 40-45 minutes until a light golden color. Logs will spread and flatten. Removed to a cutting board and cool for 8 minutes.
- Using a serrated knife, slice logs diagonally in ½ inch side pieces. Place mandelbrot upright back on cookie sheet and return to over. bake another 10-15 minutes until light golden brown. Remove from oven and cool completely and store in an airtight container.