This is a very impressive but simple recipe for what is essentially an almond shortbread cookie.
A simple dough is made using a food processor with the usual shortbread ingredients, along with finely chopped almonds and some vanilla. I opted to use powdered vanilla instead of vanilla extract – I was very impressed with it!
Most of the dough is pressed into the bottom of a buttered springform pan, with the remaining dough crumbled on top.
It bakes up easily enough and then cools in the pan. Once cool, you just unbuckle the pan and the entire thing comes out as one large disc.
I used a slightly smaller springform pan than what was recommended, so mine ended up thicker than what you’d expect. It didn’t adversely affect the taste or texture, however.
You can break the disc apart into the individual cookies; I chose to slice it with a knife into wedges.
I’ve made this several times and it always produces delicious, rich, almond shortbread-like cookies with a very satisfying chewy/crunchy/crumbly balance. Great with coffee!