Crispy Almond Cookies
This simple, four-ingredient cookie recipe was adapted slightly from “Dorie’s Cookies” by Dorie Greenspan (Houghton Mifflin Harcourt, 2016).
- 6tablespoons6 tablespoons (75 grams) sugar
- 1large1 large egg
- 1/4teaspoon1/4 teaspoon almond extract
- 1 1/4cups1 1/4 cups (125 grams) sliced almonds
Adapted from jsonline.com
Position oven racks in upper and lower thirds of oven. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk sugar, egg and almond extract until well blended and slightly thick, about 1 minute. Add sliced almonds and whisk until evenly coated with egg mixture. Use batter immediately to avoid separation. For each cookie, spoon 2 teaspoons of batter onto baking sheet, leaving 2 inches between each. Flatten mounds with back of a fork. Bake in preheated oven about 20 minutes, rotating pans and switching rack positions halfway through. When done, cookies will be toasted beige in color and dry and slightly cracked on top.
Transfer baking sheets to rack to cool 10 minutes. Use a spatula to remove cookies to a serving plate.