Source: flo braker’s pain d’amande cookie recipe on David Lebovitz’s site
David Lebovitz adapted this recipe from Sweet Miniatures by Flo Braker. David suggests baking them on parchment paper for a crisper cookie. I use a silicone baking sheet as a softer cookie is preferred at my place. He also says to not to let the sugar melt when mixing in the butter I also reduce the cooking time quite a bit.
Servings: 80 cookies
8 tablespoons (115g) butter, salted or unsalted, cubed
1 1/3 cups (300g) coarse crystal golden sugar, (see Note)
1/2 teaspoon ground cinnamon, or replace part of the cinnamon with garam masala
1/3 cup (80ml) water
2 1/3 cups (325g) flour
1/4 teaspoon baking soda
1 cup (85g) sliced almonds, blanched or unblanched
- Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow it to boil: most of the sugar should not be dissolved.
- Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
- Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
- When ready to bake, preheat the oven to 325ºF (160ºC) / convection 300ºF (150ºC)
- Using a very sharp thin knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they’ll be.
- Space the cookies on parchment-lined baking sheets and bake for 6 minutes, or until the cookies feel slightly firm and the undersides are slightly brown. Flip the cookies over and bake an additional 6-7 minutes, until the cookies are crisp and a light golden brown on top. The baking times depend on how thin you cut the cookies.
- Cool completely, then store in an airtight bin until ready to serve.
Notes:
Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
Note: Large-crystal golden sugar is available at grocery stores and online. Look for Nature’s RAW free-flowing Golden Cane Sugar (Roger’s Lantic). It’s sometimes called raw turbinado sugar. For the French equivalent, check out David’s post: French Sugars.