Of all the cookies in Dorie's Greenspan's latest book, there is one cookie that stands out amongst the rest — and she knows the recipe by heart. With just three ingredients, it's easy to make and extremely delicious.
Dorie explains the story behind the cookie and why it's one she'll never forget. After you make some for yourself, this may be a recipe you'll remember forever as well. So which one is it? Watch the video to find out.
Almond Crackle Cookies
Makes 20 cookies
6 tablespoons (75 grams) sugar
1 large egg
1 1/4 cups (125 grams) sliced almonds, blanched or unblanched
Position the racks to divide the oven into thirds and preheat it to 325°F. Depending on how you want to make these, generously spray two regular muffin tins (make sure you're using baker's spray) or line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.
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.
Each cookie needs 2 teaspoons of batter. For muffin tins, use your fingers to spread the batter evenly over the base. For free-form cookies, 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.
Bake the muffin-tin cookies for about 17 minutes and the baking-sheet cookies 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 or tins to racks and let the cookies cool for about 10 minutes.
To remove the cookies from the muffin tins, work a blunt knife around each cookie, then slip the knife under, tilt it, and pop the cookie free. Or carefully lift the free-form cookies with a wide spatula.
Reprinted with permission from Dorie's Cookies by Dorie Greenspan, copyright (c) 2016 by Rux Martin/Houghton Mifflin Harcourt