Almond Crackle Cookies

We blogged about this recipe here.

Almond Crackle Cookies

  • Servings: 18 to 20 cookies
  • Print
Adapted from Dorie Greenspan

Ingredients

  • 6 T sugar
  • 1 large egg
  • 1 1/4 cups sliced blanched almonds

Preheat the oven to 325 degrees.  Line 2 bakings sheets with parchment paper or silicone baking mats.  Whisk the sugar and egg together well, then add the almonds and stir until the almonds are evenly coated.  Do not let it sit long before using and stir it occasionally while spooning the batter onto the sheets.

Use a 1 T measuring spoon and fill it almost to the top (2+ teaspoons worth).  Spoon that onto the baking sheet (go ahead – use your really clean fingers to scrape out the tablespoon measurer!) and flatten the cookie dough slightly.  Proceed with the remaining dough, leaving about 2″ between each mound of batter.  Bake for about 20 minutes or until the cookies looked brown on the edges and crispy/crackled on top.  Transfer the baking sheets to a rack and let the cookies cool for 10 minutes.  After 10 minutes use a spatula to remove each cookie from the sheet.

Recipe provided by Big Little Meals and Andy and Ann

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