This recipe is adapted from “Sweet Miniatures” by Flo Braker. I didn’t have neither the Hawaiian washed raw sugar nor the turbinado sugar that the recipe called for. I used brown sugar instead. These cookies are great with ice cream or as a component for a plated dessert.
- 2 1/3 cups (325g) all-purpose flour
- 1/4 teaspoon baking soda
- 4 ounces (1 stick) unsalted butter, chilled and cut into quarters
- 1 1/3 cups (300g) Hawaiian washed raw sugar, or turbinado or demerara
- 1/2 teaspoon ground cinnamon
- 1/3 cup water
- 3 ounces (1 cup) sliced almonds
Whisk the flour and baking soda in a mixing bowl; set aside.
In a 1 1/2-quart saucepan over low heat, combine the butter, sugar, cinnamon, and water. Stir occasionally just until the butter melts. Do not allow the mixture to boil. Remove from heat and stir in the dry ingredients all at once; stir thoroughly until blended. Add the almonds and mix until combined.
Press the soft dough into a loaf pan lined with parchment paper. Cover with plastic wrap and refrigerate or freeze until firm.
Preheat oven to 325° F. Line two large baking sheets with parchment paper.
Lift out the firm dough from the pan onto a cutting board. Slice dough as thinly as you can, crosswise; and space them 1/4 inch apart on the baking sheets.
Bake until the undersides are light golden (about 15 minutes). Lift cookies from parchment when cool.
Stack cookies in an airtight container and store at room temperature up to 10 days.