Almond Mandelbrot keep in a cookie tin on the counter for weeks at a time. The back-note lemon flavor is a modern remake of this classic dairy-free, gluten-free cookie from my childhood.
Gluten Free Almond Mandelbrot
Servings
30 Servings
Ingredients
- 150 grams granulated sugar 3/4 cup
- Zest of 2 large lemons 400 grams GF AP flour 200 grams superfine brown rice flour, 100 grams each superfine white rice flour and tapioca starch/flour (heaping 3 cups)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum optional
- 1 tablespoon lemon juice
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon Boyajian Lemon Citrus oil or 1/2 teaspoon pure lemon extract see resources
- 80 grams canola oil heaping 1/3 cup
- 180 grams eggs 3 extra-large whole eggs
- 250 grams toasted hand-chopped, sliced or slivered almonds (about 1 1/2 cups)
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Place sugar in a small bowl. Zest lemons into sugar and work in with clean fingertips until the sugar is fully coated. Let the mixture rest 15 minutes before using.
- In a large bowl combine flour, baking powder, salt, xanthan gum (if using). Whisk. Add sugar mixture and whisk again to combine.
- In a small bowl mix lemon juice, flavorings, oil and eggs. Whisk to combine.
- Add the wet ingredients into the dry and stir. Using clean hands fully combine and then gently add in almonds.
- Form into 2 logs on parchment paper lined sheet pans (about 1/2 inch tall, 2 inches wide and 15 inches long).
- Bake 10 minutes. Turn oven to 325 F and bake 20 minutes more. Logs will not be brown. Cool. Cut gently with serrated knife into half-inch wide slices. Be gentle- they tend to crumble at this point.
- Stand slices up on baking sheet. Bake at 325 F for 10 minutes. Rotate pan & bake 30 minutes more at 275 F (until golden brown). Cool thoroughly.
I’m interested in breads, muffins, Italian and Jewish recipes gluten free.