Graham Cracker Almond Cookies – A Christmas Tradition

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The thing I love most about the holidays is the tradition. There isn’t anything really Chistmas-y about
these cookies. But they have always been a Christmas staple in my family. It just wouldn’t be Christmas without them. I thought I’d share this recipe because they are super easy, super delicious, and only require 4 ingredients.

 

You will need:

 

 

 

 

 

 

 

 

 

– 1 cup of salted butter
– Graham crackers (12.5 if using a standard 10×15 cookie sheet)
– 1 cup brown sugar
– 100 grams of sliced almonds

As you can see, I use cheap, off brand ingredients and they still taste great.

 

Instructions:

• Preheat over to 350 degrees ferenheit.

• Line cookie sheet with parchment paper. Don’t skimp on the paper. You’ll regret it.

• Next, cover the lined cookie sheet in graham crackers. About 12.5 of them depending on the size of your cookie sheet. You will likely need to break the crackers in some areas to fill the empty spaces. You want them to fill the sheet with as little gaps as possible.

 

At this point, my pets usually hear food wrappers and come looking for anything I may drop.

Carry on, ignoring any beggars.

 

• Disperse the almonds as evenly as possible. I use a full, 100 gram package.

 

• Place 1 cup of butter and 1 cup of brown sugar in a pot and melt on medium heat.

 

Once the butter has melted, the mixture will begin to thicken. Slowly bring to a boil on low heat. Boil for a few minutes until the mixture starts to produce thick bubbles. Watch it closely, so you don’t burn the mixture.


Getting thicker.


Boiling. At this point, turn off the heat.

• When the mixture is boiling, remove from heat and pour it over the cookies. Spread it out evenly with a spatula, gently trying to keep the almonds in a single layer. This step is why we over overboard on the parchment paper. Once the mixture hardens, you would not want to scrape it off your cookie sheet.
(This mixture is super sticky. If you don’t already have one, I highly recommend a silicone spatula.)

 


All smoothed out and ready for the oven!

 

Bake for 7 minutes. When you pull it out of the oven, it will be bubbling and things may have lifted and shifted a little. As it cools, the mixture will start to sink into and underneath the cookies.

 

Once it’s cooled, it will look something like this:

 

• Cut the cookies into small pieces and serve or put in a Christmas tin as a nice gift. I like to use a pizza cutter to cut them. It goes really smoothly.

Another great thing about these cookies is they freeze really well. I usually make them a week or two before Christmas and freeze them. They still taste just as good once thawed.

That’s it! So easy! Give them a try and let me know your thoughts 🙂

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