These cookies are my best crunchy discovery,
so much so that I always keep my freezer
stocked with dough for whenever
I want ‘something good’.
Deceptively plain looking, but elegant
and sophisticated, this recipe
was originally created by Flo Braker
and adapted by David Lebowitz.
Flo Braker was a home cook who
immersed herself in her passion
for baking and made it her
lifes’ work.
While Lebowitz was working at
Chez Panisse, and full credit given to
Flo, these cookies became a mainstay
on their menu.
Buttery – but not too much
Sweet – but not too much
a hint of salt – but just enough to highlight the caramel flavor
Crunchy – PERFECT!
So simple to make and bake.
Melt butter, water, cinnamon, and sugar.
Prepare flour, salt, almonds, baking soda.
Combine these together.
Put into a pan shape of your choosing
or make logs.
Let batter set in the refrigerator or freezer.
Slice and bake.
YUUUUUMMMM!
Let these photos tell the story of the
simplicity of making something so unique,
delicious, and did I mention…….
CRUNCHY!
melting butter, water, cinnamon, sugar 
prepared dry ingredients
off stove, mix sugar briefly, leave some crystals 
adding to dry ingredients
after freezing the dough 
cut into smaller portions 
ready to bake! 
try to make all the same size for even baking
trying out various shapes 
after ~10 min. baking 
then flip to caramelize other side 
right out of the oven
serve with coffee/tea/ice cream
sweet treat anytime!
not super sweet despite the amount of sugar and such a lovely treat with AM coffee, ice cream, or a post-dinner sweet – buttery, super crunchy, and simple to make
- 8 TBSP salted butter, sliced into 8 pieces
- 1/2 tsp ground cinnamon
- 1/3 cup water
- 1 1/3 cups coarse golden sugar, see notes
- 2 1/3 cups unbleached all-purpose flour
- 1/4 tsp baking soda
- pinch of salt, + a little extra, optional, see notes season to your taste
- 1 cup sliced almonds, blanched or unblanched may used slivered
-
Melt the butter in a medium-sized saucepan over low heat with the cinnamon and water. Stir until the butter just melts but don’t allow it to boil.
-
Add sugar at this point so that it will not all melt in but leave a crunchy-ness to the mixture.
-
Remove from heat and pour into the dry ingredients. Mix with spatula until well-incorporated.
-
Line an 8 x 4 inch loaf pan with parchment paper and press the dough into the pan so the top is smooth. Chill until firm ~ 30 min. at least.
-
To bake the cookies, preheat the oven to 350 deg. F.
-
Using a serrated knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. Thinner = more crisp!
-
Arrange thin slices on a parchment-lined baking sheets and bake for ~10 minutes, the underside should be golden brown.
-
Turn cookies over, bake another ~ 8-10 minutes. The time varies in relation to the thinness of the cookies. I tend to stand over and watch closely to get the perfect golden color and crispiness.
-
Cool completely on the pan, then store in an airtight container.
-
Storage: Dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
- any large-crystal golden sugar such as raw turbinado sugar works well here though you can use granulated sugar
- once I set the dough in the freezer, I cut into 4 equal parts, wrap in parchment, and store all 4 sections in a plastic bag. This way, I can have fresh-baked cookies whenever I want! Just remember to thaw dough for ~ 1 hr before slicing and baking.
- I have made these using unsalted butter without adding salt and I thought they were a little bland. the next time I used salted butter which helped alot with a pinch of salt and it was perfect. You can season to taste or omit all together depending upon your dietary concerns.
- spray the loaf pan with non-stick cooking spray and this will hold the parchment in place. creating the package once the batter is in the pan protects it from drying out in the freezer or refrigerator.
- you can use a 9×5 loaf pan or any type pan for the shape of cookie you desire.
- alot of times I will roll dough into logs, freeze, thaw, then slice and bake.
- I’ve tried subbing cardamom for the cinnamon but prefer the cinnamon.
- It doesn’t seem like a lot of cinnamon, either, but it is just right….for my taste.
- straying from the original recipe, I do add some salt even when I use salted butter which I think complements the caramel-like flavor and the almonds.
