Almond Cookie Brittle Recipe

You know when you're at a restaurant, and the server asks if you'd like to see the dessert menu? The answer is always yes, by the way, even if you don't end up ordering anything (because generally pizza sounds better than dessert, amirite?). But guess what would be my very

Choice, every time, no matter what my dessert menu options were?Cookies! I'm just nottttt a cookie person. Just like I'm not a chocolate person. Which I know makes me borderline not human. But bare with me.

This, however, is very good news for you. Because it means that if a cookie recipe makes its way onto this blog, it's really, really earned its right to be here.

Paleo Chocolate Chip Cookie Brittle Recipe (vegan Too!)

Caramel-like butter. And it has a perfect chewy texture (the only way to go with cookies, in my opinion) and isn't lacking in salt. I first had a version of this cookie years ago (& fell in love immediately), and I've since figured out a suitable recipe for them on my own after losing the original.

Parchment lined quarter-sheet pan with a lip (this smaller, 9.5x13 sheet makes the perfect amount of these rich cookies; I also just love using these pans for their convenient size when cooking just about anything for 1-2 people), but you could also probably just use a regular small sheet pan but increase all the amounts above by ⅓ or so.

Preheat oven to 300 degrees. On a parchment lined half sheet pan, arrange saltines in neat rows so all edges are touching. (For my sheet pan, this requires cutting about 3-4 saltines in half to fit perfectly at the end of each row). Sprinkle almonds as evenly as possibly over saltine crackers. In a small sauce pan, melt butter and sugar and bring to a boil over medium heat, stirring. Boil for 3-5 minutes, whisking constantly. The mixture will turn a light golden color and thicken slightly, but be careful not to burn it. Then pour evenly over almonds. Place in oven for 20-25 minutes (20 minutes is perfect in my convection oven) until light golden brown in color. Let rest on a cooling rack for at least 5 minutes before sprinkling with a bit of fleur de sel and slicing into small, 1½inch squares.Cookie brittle is something a little bit in-between a traditional cookie and brittle candy. The cookie dough is pressed flat into a pan and baked until crisp. Then it’s broken apart like classic brittle. The texture of this Lemon Almond Cookie Brittle is crunchy but not hard. It has a shortbread flavor that is flavored with lemon zest and with real almonds mixed in. It’s so delicious, and it’s such a unique treat!

Almond Brittle Crunch Recipe

Place the chopped almonds in a dry skillet over medium heat. Stir with a wooden spoon until the almonds are fragrant and lightly browned. Remove the almonds to a paper towel or cutting board to cool.

The dough for this cookie brittle is similar to a shortbread-style dough. There are no eggs in the dough. Butter is combined with sugar, lemon zest, vanilla, flour and salt to form the base of the dough. A few toasted almonds are mixed in to the dough too.

The dough is spread into a rimmed baking pan, and then more toasted almonds are sprinkled on top. The whole pan of Lemon Almond Cookie Brittle is baked for 20 minutes, until it all turns a nice, golden brown.

Almond Joy Cookie Brittle { Gluten Free }

After letting it cool for a bit, the whole cookie can slip right out of the pan. You can cut it into pieces, or you can use your hands to break it apart into pieces.

The flavor of this Lemon Almond Cookie Brittle is reminiscent of almond pastry with a tinge of lemon. It reminds me of shortbread too. I think you’ll like adding it to your cookie rotation. Enjoy!

Serving: 1 piece , Calories: 163 kcal , Carbohydrates: 14 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 4 g , Cholesterol: 16 mg , Sodium: 65 mg , Potassium: 80 mg , Fiber: 1 g , Sugar: 7 g , Vitamin A: 185 IU , Vitamin C: 1 mg , Calcium: 29 mg , Iron: 1 mgThese almond brittle cookies, from Classic Home Desserts, are a great addition to any Christmas cookie plate.    They have a sugar cookie base and an almond and jam topping that echoes one of my favorite desserts – Lindsay Shere’s Almond Tart from Chez Panisse.    What I love about both of these:  they look beautiful and impressive, but are relatively easy  to make.  These are an elegant cookie that would be a fine hostess gift or addition to any cocktail party, but kids like them too.

Best Cookie Brittle Recipes

Every December, I wish I could take the entire month off of work in favor of decorating, wrapping and most of all, baking cookies. Since that has never, ever happened, I have to satisfy myself by baking cookies on evenings and weekends and forcing them upon my hapless coworkers.  I’m always looking for cookie recipes that look beautiful and impressive but are easy to make because I like to give the impression that  I, too am beautiful and impressive and can do anything anyone asks me to do (note, this is different than the impression that I WILL do anything anyone asks me to do.  That is not an impression you want to give, ever.)

These aren’t quite as easy as no-bake cookies, or slice and bake cookies, but the effort to reward ratio is still pretty great.  You mix up a sugar cookie dough, slap it in a half sheet pan (lined with parchment – you’ll thank me later), prebake it a bit,  then top with a layer of jam (thinned in the microwave because that’s how we roll) and then you spread this lovely almond concoction on top and bake.  When they’re  cooled, you cut into perfect squares and you end up with these beautiful cookies with neat edges and sliced almonds that are sweet but not too sweet and both chewy and crisp at the same time.

After letting it cool for a bit, the whole cookie can slip right out of the pan. You can cut it into pieces, or you can use your hands to break it apart into pieces.

The flavor of this Lemon Almond Cookie Brittle is reminiscent of almond pastry with a tinge of lemon. It reminds me of shortbread too. I think you’ll like adding it to your cookie rotation. Enjoy!

Serving: 1 piece , Calories: 163 kcal , Carbohydrates: 14 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 4 g , Cholesterol: 16 mg , Sodium: 65 mg , Potassium: 80 mg , Fiber: 1 g , Sugar: 7 g , Vitamin A: 185 IU , Vitamin C: 1 mg , Calcium: 29 mg , Iron: 1 mgThese almond brittle cookies, from Classic Home Desserts, are a great addition to any Christmas cookie plate.    They have a sugar cookie base and an almond and jam topping that echoes one of my favorite desserts – Lindsay Shere’s Almond Tart from Chez Panisse.    What I love about both of these:  they look beautiful and impressive, but are relatively easy  to make.  These are an elegant cookie that would be a fine hostess gift or addition to any cocktail party, but kids like them too.

Best Cookie Brittle Recipes

Every December, I wish I could take the entire month off of work in favor of decorating, wrapping and most of all, baking cookies. Since that has never, ever happened, I have to satisfy myself by baking cookies on evenings and weekends and forcing them upon my hapless coworkers.  I’m always looking for cookie recipes that look beautiful and impressive but are easy to make because I like to give the impression that  I, too am beautiful and impressive and can do anything anyone asks me to do (note, this is different than the impression that I WILL do anything anyone asks me to do.  That is not an impression you want to give, ever.)

These aren’t quite as easy as no-bake cookies, or slice and bake cookies, but the effort to reward ratio is still pretty great.  You mix up a sugar cookie dough, slap it in a half sheet pan (lined with parchment – you’ll thank me later), prebake it a bit,  then top with a layer of jam (thinned in the microwave because that’s how we roll) and then you spread this lovely almond concoction on top and bake.  When they’re  cooled, you cut into perfect squares and you end up with these beautiful cookies with neat edges and sliced almonds that are sweet but not too sweet and both chewy and crisp at the same time.