Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Giant Almond Crumb Cookie




Source of Recipe


martha stewart


List of Ingredients




12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups (5 1/4 ounces) finely ground blanched almonds
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon table salt
1 1/2 teaspoons pure vanilla extract


Recipe



1. Preheat oven to 350°. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.

2. Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.

3. Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300°. bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.