Yield
Makes 20 cookies

Recipe introduction from Food52's Genius Desserts by Kristen Miglore:

When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they’re a simple pleasure that can be shared on the spur of the moment.”

Ingredients

  • 1/4 cup plus 2 tablespoons (75g) sugar
  • 1 large egg
  • 1 1/4 cups (125g) sliced almonds

Food52's Genius DessertsFood52's Genius Desserts
by Kristen Miglore

Directions

Heat the oven to 325°F (165°c) and line two large baking sheets with parchment paper. Whisk together sugar and egg in a bowl until thickened a bit, about a minute. Stir in sliced almonds and immediately scoop the batter onto the baking sheets in 2-teaspoon mounds spaced at least 2 inches (5cm) apart. Stir the batter as you’re scooping to keep it from settling. Flatten each mound with the back of a fork or your fingers. Bake until the cookies are tan in color and dry and crackly on top, about 20 minutes, rotating the baking sheets from front to back and top to bottom halfway through baking. Let the cookies cool for about 10 minutes before carefully lifting off with a thin spatula. Eat soon or store airtight.

Excerpted from Food52's Genius Desserts by Kristen Miglore. Copyright Ten Speed Press, 2018.