Cookie Recipe: Preheat oven to 350 degrees F (180 degrees C). Place the
almonds on a baking sheet and bake for about 8 minutes or until lightly
browned and fragrant. Remove from oven and let cool completely on a wire rack,
and then coarsely chop.
Have ready a 9 inch (23 cm) lightly buttered springform pan or tart pan (or spray with a non stick
Place the flour,
cornmeal, sugars, baking powder, and salt in
a large bowl and whisk or stir to combine. Add the butter and, with your fingers,
(or rub) into the flour mixture until you have coarse crumbs. Make a well in the center of the dry ingredients and add
the egg yolk and extracts and mix until you have a crumbly mixture (you don't
want it to be a ball of dough). Add the almonds and stir to combine.
Pour the crumbled
mixture into the prepared pan and lightly press the crumbs (you want an uneven
surface so don't compact the crumbs too much). Bake for about 30-35 minutes or
until the top is golden brown. (The longer you bake the cookie, the more crisp
it will become.) Remove from oven and place on a wire rack to cool
completely (at least two hours). As the cookie cools it will become more crisp.
Break into uneven pieces. Can be stored at room temperature for about 10 days,
or it can be frozen.
Makes 1 - 9 inch (23 cm) cookie.
Scan for Demonstration Video