Today’s cookie is from Food & Wine, and I have to say I felt a little bit sorry for it. It’s a great cookie, but it’s in the “Tasting in Testing” section and does not have a photo to accompany it. Furthermore, it’s completely overshadowed by the Christmas Cookies from Baking’s Biggest Talents section.
But this recipe is special. The base-dough is made with almond butter and there is absolutely no flour. The dough, which is studded with chocolate chips and roasted chopped almonds, bakes up into a crispy and light shortbread type cookie, which I’m thinking will have a very long shelf life and be good for shipping or saving. We’ll see about that.
If you want to make a half batch (almond butter is expensive) just halve the ingredients and bake in an 8 inch square metal pan. I tested it this way and it worked just fine, though the edges buckled up quite a bit. I trimmed them off before taking this photo. Yum.
Click here for recipe.