Slice and bake chocolate almond cookies (spicy or not)
Cookies
Baking
This recipe came out of my love and adoration for Flo Braker's Pains D'amande, possibly my favorite cookie recipe on Food52. I've also made a coconut-lime version, but I think this is my favorite. I made a couple of changes. The obvious are the addition of cocoa powder, espresso and (optionally) Chinese Five Spice Powder. The not so obvious: In Ms. Braker's original recipe, she (or David Lebovitz, who also featured the recipe) suggests that you add the sugar to the warm butter mixture, but try to leave some of it crunchy. I discovered that if you add the sugar off heat, just before you add the dry ingredients, the sugar does stay crunchy and doesn't melt completely into the batter. <br /> <br />My only regret is that I just made the last batch of dough from my freezer so I can't include a picture--but this recipe is a favorite, and it makes a great gift.
Share:
0
26
0
Comments