Rating: 2.81 stars
118 Ratings
  • 5 star values: 5
  • 4 star values: 18
  • 3 star values: 53
  • 2 star values: 34
  • 1 star values: 8

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

Martha Stewart Living Special Issues 2001

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Read the full recipe after the video.

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. Squeeze mixture to create pea-size-to-1-inch clumps.

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  • 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.

  • Bake, rotating pan 2 to 3 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.

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Reviews (15)

118 Ratings
  • 5 star values: 5
  • 4 star values: 18
  • 3 star values: 53
  • 2 star values: 34
  • 1 star values: 8
Rating: Unrated
09/16/2014
could this be baked in a cast iron skillet pan?
Rating: Unrated
03/30/2010
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.
Rating: Unrated
03/30/2010
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.
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Rating: Unrated
03/30/2010
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
Rating: Unrated
03/30/2010
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.
Rating: Unrated
03/30/2010
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.
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Rating: Unrated
08/08/2009
one of the best and very easy to make cookies. i prefer chopped almonds. everybody who ever tried this cookie, asked for the recipe
Rating: Unrated
03/15/2009
I put honey on mine.... Yummy
Rating: Unrated
03/14/2009
Do you know the italian SBRISOLONA? It seems like that!!
Rating: Unrated
05/11/2008
This was very good. I put raspberry jam in the center.
Rating: Unrated
05/07/2008
Absolutely Clifton, you can substitute almond paste for the almonds. The taste will be there, not the texture.
Rating: Unrated
05/05/2008
I wouldn't think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.
Rating: Unrated
05/05/2008
I wouldn't think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.
Rating: Unrated
05/05/2008
I wouldn't think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.
Rating: Unrated
05/05/2008
Would anyone know if almond paste could be substituted for the almonds in this recipe, twocliftons@yahoo.com. Thank you.