- 4 tablespoons unsalted butter cubed
- 1/2 cup plus 3 tbsp coarse crystal golden sugar
- 1/4 teaspoon ground cinnamon
- 3 tbsp water
- 1 cup plus 3 tbsp flour
- 1/8 teaspoon baking soda
- 1/2 cup sliced almonds
Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow to boil: most of the sugar should not be dissolved.
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 half the pan so the top is smooth. Chill until firm.
Preheat the oven to 325º (160ºC.)
Using a very sharp chef’s knife, slice the dough crosswise, as thin as possible, into rectangles.
Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and 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.
Makes 40-50 cookies. From David Lebovitz