Almond Slices

Almond slices are the unfussy cousin of biscotti and a close relative of Jewish mandelbrot. Chopped almonds carry the flavor here, folded into an oil-based dough that gets shaped into flat logs, brushed with beaten egg for color, and baked once. You slice them while still warm so the cuts come out clean instead of crumbling apart.

The oil instead of butter is a deliberate choice. It keeps the cookies pareve for kosher tables and gives them a longer shelf life because there’s no dairy fat to go rancid. The texture lands somewhere between biscotti and shortbread, drier than the first and more open-crumbed than the second.

A combination of brown and white sugar adds depth. The molasses in the brown rounds out the almond flavor and keeps the slices from tasting one-note. A measured splash of almond extract reinforces the chopped nuts so the flavor reads clearly even after a few days in a tin.

The optional cinnamon is worth using. A faint warmth pulls the cookies in a more old-world direction without competing with the almonds.

Pro Tips

• Shape the logs flat rather than tall. Loaves rise and spread, and a tall log produces oversized slices that are awkward to dunk.
• Brush the egg wash on right before they go in the oven. Letting it sit causes it to puddle and bake unevenly.
• Slice while warm with a serrated knife. Once fully cool, the slices crack instead of cutting cleanly.
• Store airtight at room temperature. These improve after a day as the almonds settle into the dough.

Variations

• Add finely grated lemon or orange zest along with the almond extract for a brighter version.
• Toss in a handful of dried cranberries or chopped apricots with the nuts for color and tartness.
• Drizzle the cooled slices with white chocolate for a dressed-up gift box.