Gluten-Free Apricot Chocolate Mandelbrot

MAKES UP TO 45 3-INCH COOKIES

You can alter the flavor of this versatile recipe by modifying a few ingredients. Instead of dried fruit, add seeds, nuts (if tolerated) or chocolate or change the spices and flavorings to your liking. These taste even better the next day and keep for a long time in a covered container. To refresh, just reheat in a low oven for a few minutes. This recipe can be made with egg replacement.

1 cup sugar
Zest of 2 lemons and 1 orange
4 cups gluten-free all-purpose flour blend of choice
1½ teaspoons baking powder
½ teaspoon kosher salt*
½ teaspoon cardamom
¼ teaspoon ground cinnamon
½ teaspoon xanthan gum*
4 whole large eggs**
½ cup vegetable oil
¼ teaspoon orange oil or ½ teaspoon orange extract
½ teaspoon pure vanilla extract
1 tablespoon lemon juice
1 tablespoon orange juice
⅔ cup chopped dried apricots
1 cup bittersweet chocolate chunks, chocolate chips or chopped dates

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

2. In a small bowl, work zest into sugar with finger tips. Set mixture aside for about 30 minutes to infuse flavors.

3. Place flour blend in a large mixing bowl. Add zest-flavored sugar, baking powder, salt, cardamom, cinnamon and xanthan gum. Whisk to combine.

4. In a small bowl, mix eggs, oil, orange oil, vanilla, lemon juice and orange juice. Whisk to mix. Add to dry mixture. Mix with a wooden spoon. Add in apricots and chocolate (or dates). Stir to combine.

5. With clean hands, gather the dough in the bowl and knead until it comes together and holds its shape. Separate into two even pieces.

6. Roll each piece of dough into a 13- to 14-inch log about 3 inches wide. Place both on prepared baking sheet about 2 inches apart. Flatten slightly into a Mandelbrot/biscotti shape.

7. Place in preheated oven and bake about 35 minutes. (They will not be golden brown.) Remove from oven and cool. Once cool, slice using a serrated knife.

8. Reduce oven temperature to 325°F. Place cookies (standing up) on a baking sheet and bake an additional 20 to 30 minutes or until golden brown and dry. (Depending on the weather and humidity, they may take a little longer.) Cool thoroughly.

Each Apricot Chocolate Mandelbrot contains 108 calories, 4g total fat, 2g sat fat, 0g trans fat, 19mg cholesterol, 44mg sodium, 17g total carbohydrate, 1g fiber, 1g protein.

Each Apricot Date Mandelbrot contains 99 calories, 3g total fat, 1g sat fat, 0g trans fat, 19mg cholesterol, 44mg sodium, 18g total carbohydrate, 1g fiber, 1g protein.

*TIP Omit salt and xanthan gum if your flour blend already contains them.

**For Egg-Free Apricot Chocolate Mandelbrot, combine 2 tablespoons flax meal + 6 tablespoons hot water. Let mixture sit for a few minutes until slightly thickened. In a separate small bowl,  combine 2 tablespoons arrowroot + 4 tablespoons liquid of choice. Add both mixtures to wet ingredients, whisking to mix (step 4). Proceed with recipe except omit the first baking. Instead, cut dough logs into ½-inch wide cookies. Stand them up on prepared baking sheet and bake in 350°F oven for 35 minutes or until dry and crisp.

Recipe by Lisa Stander-Horel (glutenfreecanteen.com), author of Gluten-Free Canteen’s Book of Nosh: Baking for Jewish Holidays and More.