Mandelbrot – Gluten Free

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
  1. Preheat oven to 325 f. Lightly grease a large cookie sheet with cooking spray and dust with flour.
  2. 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.
  3. 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.
  4. Place in center of oven 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.
  5. 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.

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