Bake the Book: Almond Crunchies

[Photograph: Squire Fox]

Almond crunchies from The Back in the Day Bakery Cookbook are a cross between biscotti and meringue cookies, flavored with aniseed and cardamom. Thickly whipped eggs give them an addictively crunchy, chewy texture that shatters and melts in your mouth.

Tips: That airy texture you want is achieved by whipping the heck out of the eggs. Once they're sufficiently frothy, work quickly to assemble the cookies. There's a reason why an ice cream scoop is suggested; it's a quick, hands-free way to get cookies on the sheet while maintaining their volume.

Tweaks: Aniseed can be an acquired taste. It's a popular addition in almond cookies, but if you don't like it, leave it out. Cardamom and almond are a beautiful flavor combination on their own.

Get the Recipe

Almond Crunchies »

As always with our Bake the Book feature, we have five (5) copies of Back in the Day Bakery Cookbook. to give away

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: