It seems that December is the official month of cookies. Cookie exchanges, holiday gifts, and holiday parties are all the perfect excuse to make and enjoy all kinds of wonderful treats. These Mandelbrot are a perfect healthy addition to any cookie event.
Mandelbrot are basically the Jewish version of biscotti. They are a similar twice baked cookie, but they have a bit of a softer texture than the Italian version because they have more fat in them. Since most mandelbrot has a distinct almond flavor they work perfectly when made with almond flour instead of wheat flour. In fact, I might venture to say I like the paleo version better than the original version. The almond flour makes them just a bit moister which I think makes them better.
I started by adapting classic Mandelbrot to paleo but I can’t help tinkering , and this chocolate orange version is one of my favorites. I have to admit, I can’t stop eating these. They are the perfect thing to have on hand in the freezer when guests stop by or if your afternoon cup of coffee or tea just looks lonely without a cookie. Plus with minimal sweetner and nurtient dense almond flour they are the perfect healthy indulgence. They don’t keep as long at room as traditional mandelbrot, so plan on storing them in the freezer if they won’t be eaten within a day or so.
- blanched almond flour - 2 cups (8 oz or 224g)
- tapioca flour - 2 tablespoons (.5 oz or 16 g)
- salt - ¼ teaspoon
- baking soda - ¼ teaspoon
- egg - 1 large
- maple syrup - ¼ cup (2.1 oz or 60 g)
- coconut oil - ¼ cup (2 oz or 56 g)
- freshly grated orange zest - 2 tablespoons
- chocolate chips - ¾ cup (3.2 oz or 90g)
Preheat the oven to 325.
Place the almond flour, tapioca flour, salt, and baking soda in the bowl of a food processor and pulse to combine well. Add egg, maple syrup, coconut oil, and orange zest and process until it forms a dough. (It will look very sticky in the bowl but will be the right consistency.) Transfer the dough to a bowl and stir in the chocolate chips.
Place the dough on a parchment lined baking sheet and shape it into a log about 2 inches wide and one inch high.
Bake for 45-55 minutes or until a deep golden brown. Remove the cookie log from the oven and cool completely. (This step is important. The mandelbrot will crumble if they are sliced while still hot)
Using a serrated knife slice the cookie log into one inch slices. Place the slices back on the parchment lined cookie sheet, cut side up, and toast for 5-10 minutes. Carefully flip the cookies and toast an additional 5 minutes. They will still seem soft but will firm up as they cool. Serve the day they are made or store in the freezer.
Unlike traditional mandelbrot these cookies do not get better as they sit at room temperature. The almond flour loses its crispness the longer they sit. They do freeze wonderfully, however, and it takes only a few minutes for them to defrost, so keep them in the freezer for longer storage.