These cookies only require 3
ingredients!! Just be careful not to burn them. I accidentally left them in the
oven too long so most of mine burned. I would definitely try these again.
Dorie Greenspan’s Almond Crackle Cookies (from Dorie Greenspan)
Ingredients
6 tablespoons (75 grams) sugar
1 large egg
1 1/4 cups (125 grams) sliced
almonds (blanched or unblanched)
Directions
1. Position the racks to divide the
oven into thirds and preheat it to 325° F. Line two baking sheets with
parchment paper or silicone baking mats. Have a small cookie scoop or a
teaspoon at hand.
2. Whisk the sugar and egg together
in a bowl for a minute or so, until well blended and just a bit thick. Add the
almonds and whisk until evenly coated with the mixture. You need to use the
batter right away — it separates as it stands. In fact, it’s good to give the
batter a stir or two as you’re spooning it out.
3. Each cookie needs 2 teaspoons of
batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of
space between the mounds of batter, and flatten each mound with the back of a
fork.
4. Bake for about 20 minutes,
rotating the pans midway through baking. The cookies should be toasted-almond
beige, and dry and crackled on top. Transfer the baking sheets to racks and let
the cookies cool for about 10 minutes. Carefully lift the free-form cookies
with a wide spatula.
Note: If your kitchen is cool and dry, you can keep these in a
tin or paper bag overnight. Keep them longer, and they might soften, a
condition easily reversed: Place the cookies on a lined baking sheet and warm
them in a 350° F oven for about 6 minutes; cool on the sheet.
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