ORANGE-ALMOND MANDELBROT

INGREDIENTS

Time: 1 ¼ hours, plus chilling Serving: 30 cookies 2 cups plus 1 tbsp all-purpose flour 85g potato starch 55g almond flour 1½ tsp cinnamon ½ tsp sea salt 250g granulated sugar 12 tbsp (170g) unsalted butter or coconut oil, at room temperature 3 large eggs 125g slivered almonds ½ tsp vanilla

Zest of 2 oranges

METHOD

1. In a large bowl, mix flour, potato starch, almond flour, ½ teaspoon cinnamon and the salt.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200g sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour mixture, almonds, vanilla and orange zest.

3. Place half the dough on a piece of parchment paper about 50cm long. Use parchment paper to help mold the dough into a log about 25cm long and 5cm in diameter. Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.

4. Heat oven to 175C and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.

5. Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.

6. Heat oven to 175C and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 50g sugar in a small bowl and set aside.

7. Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1cmthick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)

8. Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.