Ingredients
Units
Scale
- ⅓ cup roasted almonds
- ¼ cup candied ginger
- 2 cups all-purpose flour
- 1 tsp baking powder
- pinch kosher salt
- 2 eggs, at room temperature
- ½ cup blonde coconut sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 Tbsp orange zest
- ½ cup olive oil
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper. Chop roasted almonds and candied ginger finely and set aside.
- Combine flour, baking powder and salt in a bowl and set aside. In a large bowl, whisk eggs until smooth, then whisk in coconut sugar until dissolved. Add extracts and orange zest, and slowly stream in the olive oil, whisking the entire time.
- Fold the flour mixture into the egg mixture until incorporated, then fold in the almonds and candied ginger.
- Turn the dough out onto a lightly floured work surface and form it into a ball. Divide into two sections and roll the dough into logs, each about 12 inches long. Transfer to prepared baking tray and flatten slightly.
- Bake for 20 minutes. Remove from the oven until slightly cooled. With a serrated knife, cut logs into ½-inch slices on a diagonal. Return mandelbrot to the oven and bake for ten minutes, then flip the cookies over and bake for an additional 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish