delectable almond brittle cookies

almond brittle is a popular candy, especially around the holidays, but why not try a cookie version of this, and add it to your baking repertoire throughout the holidays? it’s certainly a crowd pleaser, and, depending on how large or small you break up the pieces, you can get a lot of goodness to spread around.

almond brittle cookies

ingredients
for the base of the cookie:
1 cup salted butter, softened
1 cup sugar
1/2 tsp salt
2 tablespoons orange zest
1 large egg plus 1 egg yolk
2 tablespoons whole milk
2 1/2 teaspoons vanilla
3 1/2 cups flour

For the almond brittle topping:
½ cup seedless jam (i used apricot with this recipe, but peach or raspberry work equally well.)
9 tablespoons butter
½ cup plus 1 tablespoon sugar
¼ teaspoon salt
2 tablespoons honey
1/4 cup heavy cream
1 tsp. vanilla
¼ tsp. fresh lemon juice
8 oz. sliced almonds

instructions to make the cookie base:
1. cream the butter and sugar with the salt and zest until the mixture is light and fluffy.
2. beat in the egg, milk and vanilla.
3.add the flour slowly, incorporating it completely into the dough.
4. with your floured hands, roll the dough into a ball, wrap in plastic wrap, and chill for 2 hours.
5. let dough soften slightly before rolling out.

instructions to make the cookies:

1. after letting the dough soften slightly, roll out the cookie dough on parchment paper to fit a 10 inch by 15 inch rectangle.
2. transfer the dough, still on the parchment to a cookie sheet with edged sides.
3. chill the rolled dough for another 20 minutes.
4. preheat the oven to 400 degrees.
5. trim the dough so it fits into the rectangular cookie sheet.
6. make fork pricks all over the dough, and place in oven.
7. bake until lightly golden, about 15-17 minutes. (while baking, make sure to keep an eye on the oven to deflate any bubbles that erupt in the dough (just stick your fork in the bubble!)
8. remove the partially baked cookie base from the oven (but leave the oven on.)
9. place your jam in a small saucepan atop the stove. Warm the jam until it becomes easily spreadable.
10. remove from heat and brush the jam over the cookie base.
11. in a clean saucepan, melt the butter. then add the sugar, salt and honey to the butter and simmer slowly over low heat until the sugar has dissolved. 12. add the cream and raise the heat to medium and bring mixture to a boil. the mixture will thicken after a few minutes (3-4 minutes.)
13. remove from heat and mix in the vanilla, lemon juice and almonds.
14. pour the almond mixture over the jam-covered cookie, using an offset spatula to spread it evenly.
15. bake at 400 degrees for about 14-16 minutes, rotating the cookie tray midway through, until the top is bubbling.
16. cool cookies completely in pan. using a very sharp knife or pizzal cutter, cut the cookies into ragged pieces (or squares, if you want them to look neater!)
17. enjoy!

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