I saw this recipe on Food52, featured on Slate this past week, so naturally I had to try it. Almond cookies / croissants / ice cream are some of my facorite. I already make what I consider to be a pretty great almond cookie based on the classic peanutbutter cookie, but swapping crush almonds and almond butter for peanuts. They’re delicious, but almond butter isn’t cheap.
This recipe, though, contains 3 things. sliced almonds (MUST be sliced), 1 egg, and sugar. Whisk egg into sugar, coat almonds, spoon onto baking sheet and do 325 for 20 minutes. let cool.
They are sweet and crispy and the sugar caramelizes at the edges and everything gets a nice toasty flavor. Impossibly easy, and a fantastic base to play on. I want to experiment by maybe adding just a touch of vanilla. Maybe see if adding a pinch or two of salt might bring out even more flavor.
Here’s the recipe:
And here’s my cookies, which are almost gone (they’re a great tea & cookie version). But that’s ok because it quite literally takes longer for your oven to heat up than it will to prepare these cookies, including cleanup.
Yum.
