Friday, April 2, 2010

That's the way the cookie crumbles...

And a HUGE one at that!

I saw these one my Cookie a day email from I love simple-quickie-like cookies but I also love a shortbread cookie. This was perfect.

Giant Nut Crumb Cookie
adapted from

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups finely ground nuts, toasted slightly (I used almonds and pistachios)
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon table salt
1 1/2 teaspoons pure vanilla extract

  1. Preheat oven to 350 degrees. I put the nuts on a cookie sheet while the oven preheated to get a little 'toast' on. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.
  2. As you start to smell the nuts, take them out of the oven and whirl them around in the food processor until fine. Mix into crumb mixture.
  3. Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough (I used the bottom of a custard cup to make it easily even). Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
  4. Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
The recipe suggests to serve whole and break into chunks when serving for affect. I knew crumbs would be 'flying' all around if broken at the table. I used a pizza cutter to make it a bit neater.

Can you tell how many pieces above are missing that I had to sample for quality control?

I love the little bits of pistachio. So simple yet so delicious!


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