Makes about 3 dozen
Roasted almonds add an intense nutty flavor and lots of crunch to this buttery dough. The cookies are soft and chewy and loaded with nuts. The almonds to use in these cookies are roasted but have no other flavors; they’re not salted or skinned. The cookies are soft and chewy. Give the cookies away on their own in a little box or cellophane bag, or make them as part of a cookie assortment. They’re not a bit delicate and keep well.
|¾||teaspoon baking soda|
|¼||teaspoon baking powder|
|1||cup (2 sticks) unsalted butter,
at room temperature
|⅔||cup firmly packed dark brown sugar|
|⅔||cup granulated sugar|
|2||teaspoons vanilla extract|
|2¼||cups roasted, unsalted, unskinned
almonds, very coarsely chopped
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. In a bowl, whisk the flour, baking soda, baking powder, and salt to blend them.
3. In an electric mixer, beat the butter at medium speed for 3 minutes. Add the brown sugar and beat for 30 seconds. Add the granulated sugar and beat 30 seconds more.
4. Beat in the eggs, one at a time, mixing for 30 seconds after each addition. Blend in the vanilla extract. The mixture may look curdled, but that’s OK.
5. With the mixer set on low speed, add the flour mixture in 2 additions, adding the almonds with the second addition. With a rubber spatula, scrape down the sides of the bowl often, and scrape along the bottom to make sure there are no dry patches.
6. Place 2-tablespoon mounds of dough on the baking sheets, spacing them about 2 inches apart. Bake for 15 minutes, or until the cookies are set and the edges are golden.
7. Let the cookies stand on the baking sheets for 1 minute or until firm. Use a wide metal spatula to transfer them to wire racks to cool completely. Store in an airtight container.
Lisa YockelsonLisa Yockelson can be reached at firstname.lastname@example.org.