Ingredients
Check off ingredients as you go
Makes about 25
- 4 large eggs
- 130-140 g (⅔ cup) sugar (light brown for me)
- 100 g (½ cup) neutral oil
- 350 g (3½ cups) almond flour (or mix 250 g (2½ cups) + 100 g (¾ cup) matzo meal)
- 300 g (1¾ cups) potato starch
- 1/2 tsp baking soda
- 100 g (¾ cup) whole almonds (roughly chopped)
- 1 capful vanilla extract or orange blossom water, or a few drops of bitter almond extract
Whisk the eggs with the sugar and orange blossom water until the mixture turns pale. Pour in the oil while continuing to whisk, then add the dry ingredients. Keep mixing with a wooden spoon until the dough is smooth but still soft. Preheat the oven to 180°C (350°F) fan/convection. Add the almonds and shape into two slightly flattened logs. Oil your hands if needed.
Bake for 20 minutes; they should be just barely golden. Let cool, then cut on the diagonal with a very sharp knife and lay the slices back on the baking sheet to brown for 10 minutes (turning them over halfway through).
Tips
- Adjust the amount of dry ingredients depending on the size of your eggs: the dough should be slightly sticky but still easy to handle.
- For an even crunchier result, replace part of the almond flour with matzo meal.
- Swap the chopped almonds for a few anise seeds.