When things don’t turn out as neat and tidy as they were intended to be you can get away with it by calling your product “rustic”. Which is most of the time just a nice euphemism for “messy”. These cookies aren’t messy, but they do have “rustic” in the recipe title, which means there need be no anxiety about how neat they turn out, because they’re not supposed to be perfect! My kind of recipe.
As you can see, my cookies are not the same size. Precision is not the goal remember, they’re rustic. So don’t worry about rolling the log into a perfect cylinder, just roughly the same thickness so that the baking time can be the same. If you want to make them perfect, though, then go for it.
These are like sweet almond butter crackers, crisp and with a nice petite size that makes for a treat that satisfies your sweet tooth without making you feel guilty. As with many recipe in this cookbook they’re perfect with a cup of coffee. I stashed what we didn’t eat in the first few days in the freezer. I simply take a couple out in the afternoon, let them thaw a bit (or not) and enjoy them during the few minutes of calm I get at nap time with my reheated coffee from the morning. Such is my glamorous life, guys.
This is one of those recipes in FIKA that only has a few ingredients (all of which I almost always have) and has very little hands-on time, making it perfect for a quick treat that can be completed quickly. Start to finish these take under 2 hours including the hour of chilling time.
Another benefit to a short ingredient list is the simplicity of this cookie, which may be another reason it’s called rustic. Simple ingredients and a simple baking method. I sometimes feel like if I don’t make something extravagant that’s loaded with a million special and indulgent ingredients that no one is going to care. But I think there is something refreshing in simplicity in the kitchen, especially in a world where people are making hamburgers with donut buns. I’m not knocking them, though. I’m from Round Rock originally, and the next time I get a chance I will probably try this hamburger if it’s still on the menu. I’ll eat the crazy food, I’m just not going to make it.
Rustic Almond Cookies
- 4 ounces butter, room temperature
- 1/3 cup sugar
- 1 tablespoon corn syrup
- 1 1/4 ounces almonds (blanched whole or slivered) finely chopped in a food processor
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Beat together butter, sugar and corn syrup until thoroughly combined.
- Whisk together flour, almonds, salt and baking soda in a small bowl.
- Add flour mixture to the butter mixture and beat to combine.
- On a floured surface, roll the dough into a log about 1 inch thick. Wrap in plastic and chill for at least 1 hour.
- Preheat oven to 400°F and line a baking sheet with parchment.
- Using a serrated knife, slice cookie log into slices between 1/4 and 1/2 inch thick. Place on prepared cookie sheet, spacing them 1/2 inch apart. Bake for 5-8 minutes depending on how thick you sliced the cookies. They should be just golden on the edges. Let cook on a wire rack.