Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat together eggs, oil, vanilla extract, and almond extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Fold in the toasted almonds.
- Divide dough into 4 equal portions. On the prepared baking sheets, shape each portion into a log about 12 inches long and 3 inches wide. Leave space between logs as they will spread slightly.
- Mix the cinnamon and 2 tablespoons sugar together. Sprinkle over the tops of the logs.
- Bake for 25-30 minutes, or until logs are golden brown and firm to the touch.
- Remove from oven and let cool for 10 minutes. Using a sharp knife, slice each log diagonally into 1/2-inch thick slices.
- Arrange slices cut-side down on the baking sheets. Bake for an additional 12-15 minutes, flipping once halfway through, until both sides are golden and crispy.
- Cool completely on wire racks before storing.
Notes
Store in an airtight container for up to 2 weeks. For extra crispy mandelbrot, bake the slices a few minutes longer in the second baking. These cookies can also be frozen for up to 3 months. Toast the almonds lightly in a dry skillet for 2-3 minutes for better flavor.