Print Options:

Mandlebrot

Yields24 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

Adapted from The Kitchn

Ingredients
 280 g flour
 3 g salt
 5 g baking powder
 3 g baking soda
 3 g cinnamon
 1 g nutmeg
 75 g sugar
 50 g brown sugar
 2 eggs
 85 g butter, melted
 5 ml vanilla extract
 1 orange, zested
 70 g dried cranberries
 50 g almonds, chopped
Directions
1

In a large bowl mix the sugars, eggs, eggs, butter, vanilla, and orange zest until fully blended and slightly foamy, about 3 minutes.

2

Add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a mixing bowl.

3

Stir in the cranberries and almonds by hand.

4

Shape the dough into a oval log, wrap with plastic wrap and chill until cold, about 20-30 minutes.

5

Preheat an oven to 175°CF. Unwrap the log of dough, place on a parchment lined tray, and bake for 30-35 minutes until it is nearly baked through.

6

Partially cool the logs for 15 minutes on the baking sheet.

7

Cut the logs into cookie slices about 1/2 inch thick and lay each slice on its side.

8

Bake again until the cookies have a golden crust, about, 12 to 15 minutes.

Nutrition Facts

Servings 24