Smoked Almond and Caramel Cookie Crunch

A sweet-smoky combo in a crumbly shortbread? Mmm, sounds good to me. Unfortunately, these turned out sub-optimally.

The recipe is from Fabulous Modern Cookies and calls for rice flour and smoked almonds (I used a tin from Blue Diamond). The dough is very crumbly, but the fun part is just patting it all into a sheet pan.

Smoked Almond and Caramel Cookie Crunch

Here is where I think there’s a problem with the recipe or a problem with my oven: it says to bake it at 350°F on a low rack for 27 to 35 minutes. At minimum time, it was quite dark at the edges and the butterscotch chips looked more like chocolate chips! I would start checking at the 15 minute mark next time.

I was surprised that the whole slab held together as I inverted it. As expected, it was overcooked, and ended up being hard, rather than crunchy. Still, I love the flavours and would try it again.

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