Almond Crisps

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.

In the afternoon I went to Sawtelle Ave. with a friend, a street filled with Japanese markets and shops.  I love going there, the prepared foods smell great, the produce is beautiful, and even though it’s just a few miles from my house, it’s a whole different world.  We did some shopping for the Purim baskets, ate some sushi, and headed home.  On Thursday, the gift baskets were assembled, packed and shipped.

Now what? I sit back and wait for the reviews and the comments.  They will come, and I am ready for them, feeling a little bit nervous, and of course, curious as well.  In the meantime, I am enjoying a delicious glass of wine with an almond crisp.  Hope they’ll enjoy them too.  Chag Purim Sameach.

Almond Crisps   adapted from a recipe by David Lebovitz

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.

Enjoy,

Irene