This original Bready or Not recipe makes unique sweet and nutty cookies using a base of pulverized graham crackers and almond flour. They are both chewy and crisp, and downright pretty to behold. Makes about 50 cookies using a teaspoon scoop.
Course: Dessert, Snack
Keyword: almond, cookies
Author: Beth Cato
1/2cupbrown sugar packed
1cupgraham cracker crumbs
1cupalmond flour sifted
Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
In a mixing bowl, cream together the shortening and sugars. Add eggs and vanilla. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture. Stir in graham cracker crumbs and almond flour until just combined.
Use a teaspoon scoop or teaspoon to dole out dough onto the baking sheet, spaced to allow some spreading. Place a few almond slices atop each cookie.
Bake for 9 to 10 minutes, until top is crackled. Let cookies set on baking sheet for about 10 minutes then transfer to a rack to completely cool.