There’s something satisfying about making Orange-Almond Mandelbrot from scratch, especially when you realize how basic pantry staples can turn into a batch of crisp, golden cookies. I like that this recipe doesn’t require anything fancy—just flour, sugar, eggs, and a few flavor boosters like orange zest and almonds. The process is straightforward, but the results feel a little special, especially when the kitchen fills with the scent of toasted almonds and citrus as the cookies bake.
What I appreciate most about mandelbrot is how it fits into a busy week. The dough comes together quickly, and the chilling step is hands-off—perfect for prepping ahead. I often shape the logs in the evening, let them chill overnight, and finish baking the next day. It’s a flexible recipe that doesn’t demand your full attention, but still delivers a treat that feels homemade and thoughtful.
If you’re looking for a cookie that’s crunchy, not too sweet, and easy to customize, this Orange-Almond Mandelbrot is a solid choice. The orange zest brightens up the dough, while the almonds add texture and richness. The double-bake method gives you that classic crispness, and the cinnamon-sugar coating adds a little extra flavor without much effort. Plus, these cookies keep well, so you can make a big batch and have snacks ready for the week—or to share if you’re feeling generous.
Whether you’re new to baking or just want something reliable for your cookie jar, this recipe is worth a try. It’s simple, adaptable, and the end result is always a hit with both kids and adults. If you’ve got a few oranges and some almonds in the pantry, you’re already halfway there.
Nourish Yourself with Orange-Almond Mandelbrot
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Essential Ingredients
- 2 cups plus 1 tablespoon (264g) all-purpose flour or 1 1/2 cups (204g) matzo cake meal
- 1/2 cup (85g) potato starch
- 1/2 cup (55g) almond flour
- 1 1/2 teaspoons ground cinnamon (divided)
- 1/2 teaspoon sea salt
- 12 tablespoons (1 1/2 sticks or 169g) unsalted butter or coconut oil, softened
- 3 large eggs
- 1 1/4 cups (250g) granulated sugar (divided)
- 1/2 teaspoon vanilla extract
- Zest from 2 oranges
- 1 cup (126g) slivered almonds
Step-by-Step to a Comforting Classic
- In a large bowl, whisk together the flour (or matzo cake meal), potato starch, almond flour, 1/2 teaspoon cinnamon, and sea salt. Set aside—this is your dry mix.
- In a stand mixer with the paddle attachment, beat 1 cup of sugar and the softened butter (or coconut oil) until creamy and smooth. Add eggs one at a time, mixing well after each. Stir in the vanilla and orange zest.
- Fold the dry mix and slivered almonds into the wet mixture until just combined. The dough will be soft and sticky.
- Divide the dough in half. Place each half on a sheet of parchment paper (about 20 inches long). Shape each into a log about 10 inches long and 2 inches wide using the parchment to help. Gently flatten the tops, then twist the parchment ends to seal. Chill the logs in the fridge for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. Unwrap the chilled logs and place them on the sheet. Bake for 35–45 minutes, until lightly browned but not cracked. Underbaking slightly keeps the texture just right.
- Let the baked logs cool completely. Wrap tightly in plastic wrap and freeze for at least 1 hour (or until you’re ready to slice). This makes slicing much easier and prevents crumbling.
- Preheat the oven again to 350°F (175°C). Line two baking sheets with parchment. Mix the remaining 1 teaspoon cinnamon with 1/4 cup sugar in a small bowl.
- Slice the frozen logs into 1/2-inch thick pieces with a sharp serrated knife. If the logs are very hard, let them sit at room temperature for a few minutes first. Discard any crumbly end pieces.
- Dip both sides of each slice in the cinnamon-sugar mixture. Arrange cookies cut side down on the prepared baking sheets.
- Bake for 10–15 minutes, flip each cookie, then bake another 10 minutes until golden and crisp. Let cool completely before storing or serving.
Ingredient Spotlight: Understanding Swaps and Their Effects
Using all-purpose flour gives a classic texture, but matzo cake meal is a great swap for a Passover-friendly version—just note it makes the cookies a bit denser. Potato starch helps with crispness, while almond flour adds richness and a subtle nutty flavor. Coconut oil can replace butter for a dairy-free option, though it will add a mild coconut note. If you’re low on slivered almonds, chopped walnuts or pecans work too, but the texture will change slightly. Always keep the orange zest for that signature brightness.
How to Garnish, Plate, and Present Your Dish
For a simple but appealing presentation, arrange the Orange-Almond Mandelbrot on a platter lined with parchment or a clean tea towel. Sprinkle a little extra cinnamon-sugar over the top for a touch of sparkle. If you want to elevate the look, stack the cookies in a glass jar or tie a few together with kitchen twine for gifting. Serve alongside coffee or tea for the best experience.
Keeping Your Orange-Almond Mandelbrot Fresh: Best Storage Methods
Store completely cooled mandelbrot in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a zip-top bag or airtight container for up to three months. Always let frozen cookies come to room temperature before serving to restore their crispness. Avoid refrigerating, as this can make them lose their crunch.
Common Pitfalls to Avoid for This Recipe
Don’t skip chilling the dough logs—this step is crucial for easy slicing and prevents the cookies from spreading too much. Underbake the first time slightly to keep the interior tender before the second bake. If you slice the logs before they’re fully frozen, the cookies may crumble. Also, don’t overcrowd the baking sheets during the second bake; proper spacing ensures even crisping.
Seasonal & Flavor Variations for Your Orange-Almond Mandelbrot
Try lemon zest instead of orange for a different citrus note, or add a handful of mini chocolate chips for extra richness. Swap slivered almonds for pistachios or hazelnuts for a new twist. In winter, a pinch of ground ginger or cardamom can warm up the flavor. For a festive touch, dip half of each cookie in melted dark chocolate after baking and cooling.
What People Usually Ask
Can I make Orange-Almond Mandelbrot gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Make sure your blend contains xanthan gum or a similar binder for structure. The texture may be slightly more crumbly, so handle the dough gently and chill thoroughly before slicing. Matzo cake meal is not gluten-free, so avoid it if you need a gluten-free version.
Why do I need to freeze the baked logs before slicing?
Freezing the baked logs firms up the dough, making it much easier to slice cleanly without crumbling. This step is especially important if your dough is soft or if you’ve used extra mix-ins. If you skip freezing, the cookies may break apart when you try to cut them, resulting in uneven pieces.
What’s the best way to get even slices without breaking the cookies?
Use a sharp serrated knife and a gentle sawing motion. If the logs are too hard straight from the freezer, let them sit at room temperature for 5–10 minutes before slicing. Press down lightly and avoid forcing the knife through, as this can cause crumbling. Discard or snack on any end pieces that don’t hold together.
Can I reduce the sugar in this recipe?
You can reduce the sugar by about 1/4 cup without majorly affecting the texture, but the cookies will be less sweet and may brown less during baking. Keep the cinnamon-sugar coating, as it adds both flavor and crunch. If you cut back further, the cookies may turn out drier and less flavorful.
Is it possible to make the dough ahead and freeze it before baking?
Yes, you can shape the dough into logs, wrap tightly in parchment and plastic wrap, and freeze for up to a month before baking. When ready to bake, thaw in the fridge overnight, then proceed with the first bake as directed. This is a great way to prep ahead for holidays or busy weeks.
Why is my mandelbrot not as crisp as expected?
If your cookies aren’t crisp, they may need a longer second bake or more space on the baking sheet for air circulation. Let them cool completely before storing, as residual heat will finish crisping them up. Storing while warm or in a humid environment can also soften the texture.
Orange-Almond Mandelbrot
Equipment
- Stand mixer
- baking sheets
- Parchment paper
- Serrated knife
Ingredients
Dry Ingredients:
- 2 cups plus 1 tablespoon all-purpose flour or matzo cake meal 1 1/2 cups for matzo cake meal
- 1/2 cup potato starch
- 1/2 cup almond flour
- 1 1/2 teaspoons ground cinnamon divided use
- 1/2 teaspoon sea salt
Wet Ingredients and Flavorings:
- 12 tablespoons unsalted butter or coconut oil softened
- 3 large eggs
- 1 1/4 cups granulated sugar divided use
- 1/2 teaspoon vanilla extract
- Zest from 2 oranges
Mix-ins:
- 1 cup slivered almonds
Instructions
For Dough Preparation:
- In a sizable mixing bowl, thoroughly combine the flour or matzo cake meal, potato starch, almond flour, half a teaspoon of cinnamon, and sea salt to create the dry mixture.
- Using a stand mixer fitted with the paddle attachment, cream together the softened butter or coconut oil with 1 cup of sugar until smooth. Gradually add each egg, mixing well after each addition. Then gently fold in the dry mixture along with the slivered almonds, vanilla extract, and the fresh zest from the oranges until blended.
- Divide this dough into two equal sections and place each section onto a long strip of parchment paper, shaping them into logs that are around 10 inches long and 2 inches wide. Press the top gently with your hand to flatten slightly, then seal the logs by twisting the ends of the parchment. Refrigerate these logs for at least an hour.
For Baking:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. After chilling, remove the logs from the fridge, unwrap them, and place them side by side on the sheet. Bake for 35 to 45 minutes, just until they lightly brown and are not overly cracked on top, as a slight underbaking contributes to better texture.
- Once the logs have completely cooled, wrap them securely in plastic wrap and freeze them for at least an hour. This will make slicing simpler and help prevent crumbling.
- When you are prepared to continue, heat the oven again to 350°F and prepare two baking sheets with parchment. In a small bowl, mix the leftover cinnamon with 1/4 cup of sugar.
- Remove the frozen logs, slicing them into approximately 1/2-inch thick pieces using a sharp serrated knife. Discard any end pieces that crumble apart. If the logs have been frozen for an extended period, allow them to rest for a few moments at room temperature before slicing.
- Coat both sides of each cookie slice in the cinnamon-sugar mixture, and arrange them with the cut side facing down on the prepared sheets. Bake for 10 to 15 minutes, flip each cookie carefully, and continue baking for another 10 minutes or until they are golden and crisp. Allow to cool before serving to appreciate that perfect crunch.
