I’m a chewy cookie person. These Almond Graham Cookies fit that description nicely, being chewy, crisp, and perfectly sweet.
Graham cracker crumbs are integral to the cookies. You can buy a box and mash them yourself using a food processor or the old Ziplock bag-and-rolling-pin method or buy a container of the prepared crumbs. This recipe can be a good way to use up graham crackers you have idling in your cupboard (which is totally how I came about this recipe).
This is a fast cookie to mix up, too. For me, the longest step was sifting the almond flour, which I must do because it tends to clump badly. However, that’s also a step that can be done the day before.
Be ready to enjoy a lot of cookies. I used my teaspoon scoop for even measurements and got 52 cookies.
Bready or Not Original: Almond Graham Cookies
Equipment
- parchment paper
- teaspoon scoop
Ingredients
- 1/2 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup graham cracker crumbs
- 1 cup almond flour sifted
- 1 Tablespoon sliced almonds
Instructions
- Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
- In a mixing bowl, cream together the shortening and sugars. Add eggs and vanilla. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture. Stir in graham cracker crumbs and almond flour until just combined.
- Use a teaspoon scoop or teaspoon to dole out dough onto the baking sheet, spaced to allow some spreading. Place a few almond slices atop each cookie.
- Bake for 9 to 10 minutes, until top is crackled. Let cookies set on baking sheet for about 10 minutes then transfer to a rack to completely cool.
