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Mandelbread

Course Dessert
Servings 4 dozen

Ingredients
  

  • 1 cup butter, room temperature (.50 lbs)
  • 1 cup granulated sugar (.47 lbs)
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons orange zest
  • 1 1/2 tablespoons vanilla extract
  • 2 1/4 cups all-purpose flour (.77 lbs)
  • 1 3/4 cups whole almonds (.55 lbs)

For garnish

  • 1 cup almonds, coarsely chopped
  • 1 cup granulated sugar (.47 lbs)

Instructions
 

  • Heat oven to 350° F.
  • In a mixing bowl, combine the butter, sugar, and salt. Cream together by hand or on medium speed with the paddle attachment. Cream until light and fluffy.
  • On medium speed, add the eggs one at a time while mixing. Cream until the eggs are fully incorporated. Scrape down the sides and bottom of the bowl if necessary.
  • Add the lemon zest, orange zest, and vanilla extract and stir until combined.
  • On low speed, or gently by hand, add the flour. Mix until the dough is well-combined.
  • Add the almonds and mix until just incorporated.
  • Divide the dough in half and chill for 15 minutes.
  • While the dough is chilling, mix the chopped almonds and sugar together.
  • Remove the dough from the fridge and roll each half into a ten-inch log. Use flour liberally while making this log, to stop the dough from sticking to your counter.
  • Brush each log with a little water and generously cover with the almond and sugar mixture.
  • Place on a parchment-lined baking sheet with 6 inches between each log.
  • Bake the mandelbrot for 35 to 40 minutes at 350° F. Remove from the oven and cool for 15 to 20 minutes.
  • Slice the mandelbrot logs into individual cookies about 1/2-inch thick.
  • Place the slices, standing up on their bottoms, back on a parchment-lined sheet pan and bake for 20 to 30 minutes. Remove from the oven and cool.

Notes

Store in an airtight container for up to 2 months.