This is an unusual refrigerator cookie and one of our favorites. We like it so much that several years ago, we determined to make a mix based on this recipe. It was one of those projects that never made it out of the gate but in so doing, we felt like we perfected the cookie. We reverse-engineered the mix to create this recipe.
This is a hard, crisp cookie that is served in Europe with a beverage. It’s sort of like having biscotti at the corner café.
This is an easy cookie to make. Unlike other recipes, do not underbake this cookie. It will need to cool completely to be crisp.
4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 cup butter
1 cup brown sugar
1 cup granulated sugar
1/3 cup milk
1 teaspoon almond extract
1 cup slivered almonds
1/3 cup sugar
2 teaspoon cinnamon
1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.) Add the baking soda and cinnamon and stir to combine. Set aside.
2. Melt the butter in a large saucepan. Stir in the sugars and milk. Reheat the mixture until hot and bubbly and stir until the sugars are well dissolved but do not overcook. Let it bubble for 10 to 15 seconds and then remove the pan from the heat. Stir in the almond extract.
3. With a spatula, fold in the almonds and flour mixture, stirring until combined.
4. Divide the dough into three parts. Place each on sheets of waxed paper and form the dough in the waxed paper into rectangular logs. Refrigerate the logs for at least two hours or until firm.
5. Preheat the oven to 350 degrees. Mix the 1/3 cup sugar and cinnamon together. Remove one log from the refrigerator and cut it into slices a bit thicker than 1/4 inch. Put the slices on an ungreased baking sheet with room for expansion. Sprinkle the tops with the cinnamon and sugar mixture. Bake for 10 to 12 minutes. Slide the cookies onto racks to cool. The cookies will become crisp as they cool.