Repeat after me, "Sliced almonds, granulated sugar, and an egg." That is all you need to know.
Notes
1. I used a rounded teaspoon of batter for each cookie.
2. Since the batter separates, I re-stirred before scooping for the next cookie.
3. I used two baking sheets. After I was finished placing the batter on one, I immediately placed it into the preheated oven. Then I started to prepare the second cookie sheet and slid it into the oven.
4. When the timer went off for the first baking sheet, I reset it for the couple of minutes still necessary for the second sheet to finish.
Almond Crackle Cookies
(mentor recipe)
yield: approximately 20 2-inch cookies
1 large egg
6 tablespoons granulated sugar (75 grams)
1 and 1/4 cups sliced almonds (125 grams)
Directions
1. Preheat oven to 325ºF. Line a two baking sheets with parchment paper or a silicone baking mat (or a combination).
2. Have ready your cookie scoop or a teaspoon for measuring consistency.
3. Whisk the sugar and egg together in a medium bowl until well mixed and thickening.
4. Add the almonds and continue to mix until the almonds are coated.
5. Scoop up a teaspoon of the batter and place on parchment, giving the almonds a bit of a pat to flatten a wee bit.
6. This batter separates as it stands, so you will need to work quickly. Or, you will need to re-stir the mixture a little as you are preparing to scoop for the next cookie.
7. Bake for 20 minutes, rotating pans midway through the baking.
8. The cookies will look toasty, dry, and crackly on top when they are ready to be removed from the oven.
9. Let the cookie sheets cool on a rack for 10 minutes.
10. Use a spatula to remove the cookies, or peel the parchment away from the bottoms.
11. My leftovers (I know...can you believe it?) were stored in an airtight container and were fine the next day.
