Recipe created exclusively for the Almond Board of California by Canadian Pastry Chef, Joanne Yolles
Ingredients:
2 oz (55 grams) unsalted butter
6 tablespoons (90 mL) dark brown sugar
1/4 cup (50 mL) corn syrup
6 tablespoons (90 mL) all purpose flour
1/2 teaspoon (2 mL) almond extract
3/4 cup (175 mL) sliced natural almonds
Directions:
Preheat oven to 350( F (180(C).
Line a baking sheet with parchment paper and set aside.
Place the butter in a saucepan and set over medium heat to melt the butter. Continue heating the butter until it begins to turn brown and has a nutty aroma. Remove from heat then stir in the brown sugar and corn syrup. Add the flour and almond extract and stir to combine. Fold in the sliced almonds.
Drop the batter by teaspoons onto the baking sheet, spacing them about 2 1/2 inches apart - the cookies will spread as they bake. Bake until golden brown, about 8-10 minutes. Remove from oven and allow to cool.
The cookies may be left in free form shapes, or cut, while still warm, with a cookie cutter.
Note: The batter can be made ahead and refrigerated.
Makes about 30 cookies.
Find this recipe and others at www.AlmondsAreIn.com.
Per serving for 30 servings
Calories 55 kcals
Cholesterol 4mg
Total fat 3.1g
Fibre 0.4g
Saturated 1.0g
Calcium 11mg
Monounsaturated 1.4g
Magnesium 9.9 mg
Polyunsaturated 0.4g
Sodium 6mg
Carb 7g
Potassium 36mg
Protein 1g
Vitamin E 0.8mg
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