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Ingredients
Makes about 2 dozen pieces
1 cup (2 sticks) unsalted butter or margarine, softened
1 cup sugar
1 teaspoon salt
1 1/2 teaspoons almond extract
2 cups all-purpose flour
1 cup sliced almonds
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By Nicki Dwyer •
Photography by Eric Johnson •
Art Direction by Angela Harbison •
Prop Styling by Kathy Curotto
Almond Cookie Brittle
To make a chocolate chip version of this easy cookie, replace the almond
extract with vanilla extract, use walnuts or pecans in place of the almonds, and
add 1 cup chocolate chips.
1. Preheat oven to 350º. Combine butter, sugar, salt, and almond extract.
Beat until creamy. Stir in flour gradually, beating until blended. Fold in nuts.
Press dough 3/8-inch thick in a jelly-roll pan. (Dough will fill only 3/4 of the
pan but won’t spread.)
2. Bake for 15 to 20 minutes. (The shorter the
time it bakes, the chewier it stays; longer baking produces a crisper cookie.)
Leave in pan to cool, then break apart like peanut brittle. Store in an airtight
container.ADAPTED From Easy Grilling & Simple Smoking
by Karen Adler
and Judith Fertig.
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