With Christmas right around the corner, it’s time to start baking cookies. Lots of cookies. Cookies are basically the point of Christmas, right? Also, making decisions on which cookies to bake. Will we, be baking our favorite cookies for our families, filling up our cookie tins to give as gifts, to munch on as we start wrapping yet another present, or to leave for jolly old Santa?
With our busy lifestyles, festive cookie decorating with icing and candies may dictate what treats we’re to bake. We don’t always have the time to make batches of complicated masterpieces. Sometimes we just want a delicious, simple, melt in your mouth cookie, without all the hassle. That’s where these Almond Crunches come in.
These scrumptious yet easy holiday cookies are thin and crisp with just the right sweetness, very buttery, lightly spiced, flavored and topped with sliced almonds.
Mixed together in one bowl, spread thinly on a baking sheet, brushed with egg white for added crispness, then dusted with cinnamon-sugar and almond slices. Bake, then slice into squares, big or small or fat and chewy. Always a favorite cookie for holidays, or anytime!
1 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
5 tablespoons butter, softened
1/2 cup sugar
1 egg divided
2 tablespoons milk
1 teaspoon almond extract
3 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sliced almonds
Adjust oven racks to upper-middle and heat oven to 350 degrees. Spray or grease a 9 by 11-inch sheet pan, and set aside.
In a small bowl mix together 3 tablespoon sugar, 1/2 teaspoon cinnamon, and salt; set aside.
For the cookies whisk the flour, salt, and cinnamon together in a bowl; set aside.
Using a stand mixer with a paddle, beat the butter, sugar, and almond extract on medium-high speed until pale, about 3 minutes. Add egg yolk and milk beat until combined. Reduce speed to low and add the flour in 3 additions until combined, scraping down the bowl as needed.
Transfer the dough to the prepared cookie sheet and spread the batter evenly using an offset spatula ( wetting the spatula will help to spread the batter). Beat egg white slightly and spread on top of dough. Sprinkle the cinnamon-sugar mixture and sliced almonds on top. Bake for 25-30 minutes until deep golden brown.
Immediately score cookies into squares. Let cool completely, about 15 minutes. Using the tip of a paring knife, separate the cookies along score marks and serve.
Makes 27 cookies
Thanks for stopping by.
Bake some LOVE