Oh my goodness — it’s a good thing the second tray of these Toasted Almond Crisp Cookies didn’t turn out, because I cannot. stop. eating. them! I started with this Lace Cookies recipe, thinking I’d like to substitute toasted almonds for the pecans.
After toasting the almonds and readying my dough ingredients, I realized that I didn’t have any brown sugar in the house, so I made a quick substitution of some molasses and granulated sugar.
The end result is a cookie that is slightly less lacey and more like a brittle, which tastes like the crunchy topping on a crème brûlée with a hint of almond. Either way, they’re divine and you really must try them. No, really — I insist!
This recipe is featured in Holiday Treats Your Way.
Tips for making these cookies:
- Chop your toasted almonds up very fine.
- Have your oven preheated to 350 degrees, and have your cookie sheets pre-lined with parchment paper so they’re ready to go when the dough is mixed.
- Keep the dough warm and work quickly when dropping the cookies onto the baking sheets. This is where I took a wrong turn with my second batch — once the dough hardens, it won’t spread as it bakes.
I think these would be a fabulous garnish for a simple bowl of real vanilla ice cream!0