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.
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