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