“The only memories I have of my great-grandmother are cooking with her … those memories, they really stick with you. I want that for my daughter — for her to learn our history through the food that we’re going to make.”

— Duff Goldman
Food Network Star

none

Ingredients for Mandelbrot Cookies

  • 2 cups/264 grams
  • all-purpose flour
  • ½ cup/85 grams
  • potato starch
  • ½ cup/55 grams
  • almond flour
  • 2 tsp. cinnamon
  • Pinch of kosher salt
  • 1 ¼ cup/250 grams
  • granulated sugar
  • 1 ½ sticks/170 grams
  • non-dairy margarine, room temperature
  • 3 eggs
  • Zest of one navel orange
  • 1 tsp. vanilla
  • ¾ cup slivered almonds, rough chopped
  • ¾ cup dark chocolate chip

Instructions for Mandelbrot Cookies

  1. In a bowl, cream the butter, zest, and 1 cup of the sugar. Add the eggs and vanilla and mix until smooth. In another bowl whisk together almond flour, potato starch, flour, salt, and 1 tsp. of cinnamon. Add to the flour mixture and stir to combine. Add the chopped almonds and the chocolate chips and stir in by hand.
  2. Divide the dough in half, wrap in plastic, and refrigerate for 30 minutes. Remove each half and shape into a log about 9 inches long and 2 inches wide. Refrigerate for another 30 minutes.
  3. Preheat the oven to 350 degrees. Bake the logs for 40 minutes or until they just begin to brown. Let cool for one hour. With a serrated knife, cut each log into ½” segments. Make cinnamon sugar with the remaining cinnamon and sugar and dip the cut sides of each segment into it. Bake, cut side up, for 12 minutes. Flip the pieces and bake another 12 minutes or until they are beginning to turn golden brown.