Almond Shatter Cookies

shatter cookie.jpeg

These 3 ingredient cookies are simple to make and absolutely delicious!

Makes 20 cookies

  • 6 tablespoons (75 grams) sugar

  • 1 large eggs

  • 1 1/4 cups (125 grams) sliced almonds (blanched or unblanched)

  • *optional 2 Tbsp. chopped candied ginger

Preheat oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats.

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.

Each cookie needs 2 teaspoons of batter. 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 for about 20 minutes. The cookies should be toasted-almond beige, and dry and crackled on top. Cool for about 10 minutes or until the cookies firm up.

Note: If your kitchen is cool and dry, you can keep these in a tin or paper bag overnight. Keep them longer, and they might soften, a condition easily reversed: Place the cookies on a lined baking sheet and warm them in a 350° F oven for about 6 minutes; cool on the sheet

 

cookiesdanielle acken