These deliciously sweet, crunchy, and crispy cookies go incredibly well with any warm beverage or snack. With a salty-sweet caramel taste, these cookies are sure to wow any of your friends. Also, they would be perfect for a last minute Christmas present.
As always, these cookies start with loads of butter, but honestly, how would food ever be so delicious?
1 1/2 cups raw almonds
1/2 cup brown sugar
7 tbsp unsalted butter
1 tsp salt
3 tbsp flour
Preheat oven to 350ºF
In a food processor, blend the almonds until they resemble small stones, about 1 cm in diameter.
Melt the butter in a saucepan over medium heat. Add the sugar. Once boiling, remove from heat and let cool slightly.
Add the flour to the butter/sugar mixture, and stir until fully combined. Add in the blended almonds and fold until homogeneous.
Scoop about 2 tsp of the mixture onto a parchment-lined baking sheet. No need to flatten out the dough, it will significantly flatten out when baking.
Bake for 10-12 minutes until slightly browned.
Let cool for at least 1 hour until crispy.
Note: These cookies taste better after 1-2 days, because the butter dries out making them extra crunchy.