Adapted from her Portland based dessert truck and namesake cookbook, The Sugar Cube, these cookies gain a wonderfully nutty richness due to the high oil content of the nuts. The cookies bake up thin, crisp, and totally awesome, especially when finished with a pinch of crunchy fleur de sel.
But if thin and crisp isn't your thing when it comes to cookies, Jensen has thoughtfully included a variation for thicker, cakier cookies complete with chunks of roasted hazelnuts.
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As always with our Bake the Book feature, we have five (5) copies of 'The Sugar Cube' to give away.