Martha Stewart Giant Almond Crumb Cookie |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is really decadent...It is designed to be broken or cut into pieces to serve.. wonderful with tea butter used to butter pan is additional to amount in recipe Ingredients:
12 tablespoons unsalted butter, room temp |
1 1/2 cups finely ground blanches almonds |
1 3/4 cups all-purpose flour |
3/4 cup granulated sugar |
1/4 teaspoon salt |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. Preheat oven to 350°.
2. Butter a 10 springform pan, set aside.
3. In a large bowl, whisk almonds, flour, sugar, salt and vanilla.
4. Cut in butter till completely incorporated with no dry crumbs.
5. Squeeze mixture to create pea size - 1 clumbs.
6. Transfer all but 1 1/2 cups of mixture to pan.
7. Press mixture into pan to compress dough.
8. Sprinkle with reserved 1 1/2 cups of crumb mixture.
9. Transfer to oven - bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes.
10. Reduce temperature to 300°. Bake until golden brown and fairly dry.about 15-20 minutes more.
11. Transfer to a wire rack to cool completely.
12. Remove from pan. Store in an airtight container for up to 3 days.
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