Our Mishloah Manot arrived on the East Coast today, and though it may be too late to share this recipe in time for your mishloah manot, I promise that these cookies are worth making any time, even after Purim!
Preparations began last Sunday morning with a trip to Trader Joe’s to stock up on baking supplies, and as you might have seen on Facebook, some packages of quick cooking grains. By 10:00 a.m. I was home, in the kitchen, and had my radio turned on to my favorite station (the one that plays lots of Pink and Adele). I rolled up my sleeves, divided my counter space into three stations, and after several hours, had three varieties of cookies ready to freeze (so they would stay fresh before shipping), and one batch of spiced nuts cooling on the stove.
8 tablespoons butter, unsalted, cubed
1 1/3 cups Turbinado raw cane sugar
1/2 tsp cinnamon
1/3 cup water
2 1/3 cups flour
1/4 teaspoon baking soda
1 cup sliced almonds
Preheat oven to 325 degrees. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter melts but don’t allow to boil. Don’t allow the sugar to completely dissolve. Remove from heat and stir in the flour, baking soda, and almonds until well mixed. Line a 9-inch loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill in the fridge until firm.
Remove dough from loaf pan and place on wooden board. Using a very sharp knife, slice the dough as thin as possible, across the width. Thin equals crisp!! Place cookies on parchment paper covered baking sheets and bake for 10-15 minutes, or until the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.