Bready or Not Original: Almond Graham Cookies

I’m a chewy cookie person. These Almond Graham Cookies fit that description nicely, being chewy, crisp, and perfectly sweet.

Graham cracker crumbs are integral to the cookies. You can buy a box and mash them yourself using a food processor or the old Ziplock bag-and-rolling-pin method or buy a container of the prepared crumbs. This recipe can be a good way to use up graham crackers you have idling in your cupboard (which is totally how I came about this recipe).

This is a fast cookie to mix up, too. For me, the longest step was sifting the almond flour, which I must do because it tends to clump badly. However, that’s also a step that can be done the day before.

Be ready to enjoy a lot of cookies. I used my teaspoon scoop for even measurements and got 52 cookies.

PrintBready or Not Original: Almond Graham CookiesThis original Bready or Not recipe makes unique sweet and nutty cookies using a base of pulverized graham crackers and almond flour. They are both chewy and crisp, and downright pretty to behold. Makes about 50 cookies using a teaspoon scoop.Course Dessert, SnackCuisine AmericanKeyword almond, cookiesAuthor Beth CatoEquipmentparchment paperteaspoon scoopIngredients1/2 cup shortening1/2 cup white sugar1/2 cup brown sugar packed2 large eggs2 teaspoons vanilla extract1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup graham cracker crumbs1 cup almond flour sifted1 Tablespoon sliced almondsInstructionsPreheat oven at 350-degrees. Line a large baking sheet with parchment paper.In a mixing bowl, cream together the shortening and sugars. Add eggs and vanilla. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture. Stir in graham cracker crumbs and almond flour until just combined.Use a teaspoon scoop or teaspoon to dole out dough onto the baking sheet, spaced to allow some spreading. Place a few almond slices atop each cookie.Bake for 9 to 10 minutes, until top is crackled. Let cookies set on baking sheet for about 10 minutes then transfer to a rack to completely cool.OM NOM NOM!