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Giant Almond Crumb Cookie

This cookie is meant to be baked, presented, and then broken or cut into individual portions.

  • servings: 4

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Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups finely ground (5 1/4 ounces) blanched almonds
  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon table salt
  • 1 1/2 teaspoons pure vanilla extract

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.

  2. Step 2

    Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.

  3. Step 3

    Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.

Source
Holiday Cookies 2001, Special Issue 2001

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Reviews (14)

  • 30 Mar, 2010

    Bob's Red Mill, among others, are now making "almond flour," which is the same as ground almonds and a boon to those who do not own processors or who do not wish to do the food processing step. You cannot substitute almond paste. They are entirely different items - sorry.

  • 30 Mar, 2010

    I would not substitute almond paste. Going to be a drastic substitute. you want the crunch and the texture of the almonds. The paste is going to change the batter texture. I would not do the paste.

  • 30 Mar, 2010

    looks like you could do all of it in the food processor, grinding the almonds first, then adding the rest. And bake it on a pizza stone..... Any ideas? Just looks too easy

  • 30 Mar, 2010

    This is one of my favorite cookie recipes. I've been making it for years now. It's easy to prepare and I always get rave reviews.

  • 30 Mar, 2010

    This is one of my favorite cookie recipes. I've been making it for years now. It's easy to prepare and I always get rave reviews.

  • 8 Aug, 2009

    one of the best and very easy to make cookies.
    i prefer chopped almonds.
    everybody who ever tried this cookie, asked for the recipe

  • 15 Mar, 2009

    I put honey on mine.... Yummy

  • 14 Mar, 2009

    Do you know the italian SBRISOLONA?
    It seems like that!!

  • 11 May, 2008

    This was very good. I put raspberry jam in the center.

  • 7 May, 2008

    Absolutely Clifton, you can substitute almond paste for the almonds. The taste will be there, not the texture.

  • 5 May, 2008

    I wouldn't think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.

  • 5 May, 2008

    I wouldn't think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.

  • 5 May, 2008

    I wouldn't think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.

  • 5 May, 2008

    Would anyone know if almond paste could be substituted for the almonds in this recipe, twocliftons@yahoo.com. Thank you.