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Crisp Almond Cookies

Makes 24 cookies

  • 2 Tablespoons golden brown sugar
  • 5 Tablespoons butter
  • 1/2 cup light corn syrup
  • Pinch of salt
  • 6 Tablespoons all purpose flour (sifted)
  • 1 cups rolled oats
  • 1 cups toasted almonds, medium ground

Combine the butter, sugar, corn syrup and salt. Bring to a boil. Add flour and stir until smooth. Fold oats and almonds into the mixture. Let cool.

Place 2 Tablespoon (1 ounce) scoops on a non-stick baking pan, separated by at least 3 inches. Bake at 325 degrees until golden brown. The batter will flatten out and form a thin circle of liquid cookie dough. It will be soft when warm, and crisp when cool, as long as it is golden brown when removed from the oven.

If you wish to make it more interesting, you can mold the warm circles into any shape you’d like (cones, tubes, curves). Once cooled it will hold the shape.


Chef Bruce Riezenman
June 2007

Eat well!