Almond brittle cookies
You know when you're at a restaurant, and the server asks if you'd like to see the dessert menu? The answer is always yes, by the way, even if you don't end up ordering anything (because generally pizza sounds better than dessert, amirite?). But guess what would be my very last choice, every time, no matter what my dessert menu options were? Cookies! I'm just nottttt a cookie person. Just like I'm not a chocolate person. Which I know makes me borderline not human. But bare with me.
This, however, is very good news for you. Because it means that if a cookie recipe makes its way onto this blog, it's really, really earned its right to be here.
This cookie is no exception. Probably because it's, like, pure caramel-like butter. And it has a perfect chewy texture (the only way to go with cookies, in my opinion) and isn't lacking in salt. I first had a version of this cookie years ago (& fell in love immediately), and I've since figured out a suitable recipe for them on my own after losing the original.
PRAISE. BE. There's still time to make them before Christmas :)
Almond Brittle Cookies
Yields about 28-30 cookies
30 or so saltine crackers (or Club crackers work great too)
1 cup sliced almonds
2 sticks unsalted butter
⅓ cup plus 2 T sugar
Fleur de sel (salt) for sprinkling
Parchment lined quarter-sheet pan with a lip (this smaller, 9.5"x13" sheet makes the perfect amount of these rich cookies; I also just love using these pans for their convenient size when cooking just about anything for 1-2 people), but you could also probably just use a regular small sheet pan but increase all the amounts above by ⅓ or so.
Preheat oven to 300 degrees. On a parchment lined half sheet pan, arrange saltines in neat rows so all edges are touching. (For my sheet pan, this requires cutting about 3-4 saltines in half to fit perfectly at the end of each row). Sprinkle almonds as evenly as possibly over saltine crackers. In a small sauce pan, melt butter and sugar and bring to a boil over medium heat, stirring. Boil for 3-5 minutes, whisking constantly. The mixture will turn a light golden color and thicken slightly, but be careful not to burn it. Then pour evenly over almonds. Place in oven for 20-25 minutes (20 minutes is perfect in my convection oven) until light golden brown in color. Let rest on a cooling rack for at least 5 minutes before sprinkling with a bit of fleur de sel and slicing into small, 1½ inch squares.