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Traditional Mandelbrot Cookies

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PREP TIME
45 min
COOKING TIME
55 min
TOTAL TIME
120 min
SERVINGS
12 servings
Dessert Jewish
Traditional Mandelbrot Cookies
Ingredients
  • 1 cup whole almonds
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon finely chopped lemon zest
  • 1 tablespoon finely chopped orange zest
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
Instructions
1
Begin by heating your oven to a medium-high temperature of 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, place the almonds on a baking sheet and bake them in the preheated oven for 6 to 8 minutes, or until they emit a pleasant aroma.
3
Remove the almonds from the oven and let them cool down before coarsely chopping them into smaller pieces.
4
Decrease the oven temperature to a lower heat of 325 degrees Fahrenheit or 165 degrees Celsius.
5
Grease a baking sheet with some cooking spray to prevent the cookies from sticking.
6
In a large mixing bowl, combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest. Use an electric mixer to beat the ingredients together at a medium speed until they are well combined.
7
Add eggs one at a time to the mixing bowl and continue beating with the electric mixer until the eggs are fully incorporated.
8
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter-egg mixture and mix on low speed until just combined.
9
Stir in the chopped almonds to add texture and flavor to the dough.
10
Divide the dough into two equal parts.
11
To prevent the dough from sticking to your hands, grease them with some cooking spray.
12
On the prepared baking sheet, shape each half of the dough into a flattened log that is approximately 9 inches long, 2 1/2 inches wide, and 1 inch tall.
13
Place the logs in the preheated oven and bake until they are lightly browned, about 25 minutes.
14
Remove the logs from the oven and let them cool for 5 minutes before slicing them diagonally into 1/2-inch-thick slices.
15
Arrange the cookie slices flat on the baking sheet.
16
Bake the cookies until their bottoms are lightly browned, about 10 minutes.
17
Flip the cookies over and bake them until the other sides are lightly browned, about 10 minutes more.