Back to Giant Almond Crumb Cookie All Reviews for Giant Almond Crumb Cookie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 recipe_2680_t.jpg

Ingredients Ingredient Checklist 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups finely ground (5 1/4 ounces) blanched almonds 1 3/4 cups all-purpose flour 3/4 cup sugar 1/4 teaspoon table salt 1 1/2 teaspoons pure vanilla extract

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 recipe_2680_t.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

recipe_2680_t.jpg

recipe_2680_t.jpg

Ingredients

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups finely ground (5 1/4 ounces) blanched almonds 1 3/4 cups all-purpose flour 3/4 cup sugar 1/4 teaspoon table salt 1 1/2 teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees. 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. Squeeze mixture to create pea-size-to-1-inch clumps.

Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.

Bake, rotating pan 2 to 3 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.

Reviews (15)

 Add Rating & Review     118 Ratings   5 star values:        5    4 star values:        18    3 star values:        53    2 star values:        34    1 star values:        8

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Reviews (15)

Add Rating & Review     118 Ratings   5 star values:        5    4 star values:        18    3 star values:        53    2 star values:        34    1 star values:        8

Add Rating & Review

118 Ratings 5 star values: 5 4 star values: 18 3 star values: 53 2 star values: 34 1 star values: 8

118 Ratings 5 star values: 5 4 star values: 18 3 star values: 53 2 star values: 34 1 star values: 8

118 Ratings 5 star values: 5 4 star values: 18 3 star values: 53 2 star values: 34 1 star values: 8

  • 5 star values: 5 4 star values: 18 3 star values: 53 2 star values: 34 1 star values: 8

    Martha Stewart Member     Rating: Unrated       09/16/2014   could this be baked in a cast iron skillet pan?  

Martha Stewart Member     Rating: Unrated       03/30/2010   Bob's Red Mill, among others, are now making "almond flour," which is the same as ground almonds and a boon to those who do not own processors or who do not wish to do the food processing step. You cannot substitute almond paste. They are entirely different items - sorry.  

Martha Stewart Member     Rating: Unrated       03/30/2010   I would not substitute almond paste. Going to be a drastic substitute. you want the crunch and the texture of the almonds. The paste is going to change the batter texture. I would not do the paste.  

Martha Stewart Member     Rating: Unrated       03/30/2010   looks like you could do all of it in the food processor, grinding the almonds first, then adding the rest. And bake it on a pizza stone..... Any ideas? Just looks too easy  

Martha Stewart Member     Rating: Unrated       03/30/2010   This is one of my favorite cookie recipes. I've been making it for years now. It's easy to prepare and I always get rave reviews.  

Martha Stewart Member     Rating: Unrated       08/08/2009   one of the best and very easy to make cookies. i prefer chopped almonds. everybody who ever tried this cookie, asked for the recipe  

Martha Stewart Member     Rating: Unrated       03/15/2009   I put honey on mine.... Yummy  

Martha Stewart Member     Rating: Unrated       03/14/2009   Do you know the italian SBRISOLONA? It seems like that!!  

Martha Stewart Member     Rating: Unrated       05/11/2008   This was very good. I put raspberry jam in the center.  

Martha Stewart Member     Rating: Unrated       05/07/2008   Absolutely Clifton, you can substitute almond paste for the almonds. The taste will be there, not the texture.  

Martha Stewart Member     Rating: Unrated       05/05/2008   I wouldn't think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.  

Martha Stewart Member     Rating: Unrated       05/05/2008   Would anyone know if almond paste could be substituted for the almonds in this recipe, twocliftons@yahoo.com. Thank you.

    Martha Stewart Member

    Rating: Unrated 09/16/2014

could this be baked in a cast iron skillet pan?

Rating: Unrated

Rating: Unrated 03/30/2010

Bob’s Red Mill, among others, are now making “almond flour,” which is the same as ground almonds and a boon to those who do not own processors or who do not wish to do the food processing step. You cannot substitute almond paste. They are entirely different items - sorry.

I would not substitute almond paste. Going to be a drastic substitute. you want the crunch and the texture of the almonds. The paste is going to change the batter texture. I would not do the paste.

looks like you could do all of it in the food processor, grinding the almonds first, then adding the rest. And bake it on a pizza stone….. Any ideas? Just looks too easy

This is one of my favorite cookie recipes. I’ve been making it for years now. It’s easy to prepare and I always get rave reviews.

Rating: Unrated 08/08/2009

one of the best and very easy to make cookies. i prefer chopped almonds. everybody who ever tried this cookie, asked for the recipe

Rating: Unrated 03/15/2009

I put honey on mine…. Yummy

Rating: Unrated 03/14/2009

Do you know the italian SBRISOLONA? It seems like that!!

Rating: Unrated 05/11/2008

This was very good. I put raspberry jam in the center.

Rating: Unrated 05/07/2008

Absolutely Clifton, you can substitute almond paste for the almonds. The taste will be there, not the texture.

Rating: Unrated 05/05/2008

I wouldn’t think you could substitute one for the other as they have different textures. I would suggest trying it. Let me know.

Would anyone know if almond paste could be substituted for the almonds in this recipe, twocliftons@yahoo.com. Thank you.

All Reviews for Giant Almond Crumb Cookie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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