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This cookie has a lot going on in the best possible way. The melt-in-your-mouth, toffee-like cookie is accented by creamy chocolate and pops of salinity from sea salt. If you prefer dark chocolate over semisweet, melt and drizzle that instead. You can also use chopped pistachios, walnuts, or peanuts instead of almonds. These cookies will spread out as you bake, so keep them small—other ways they’ll be too thin.  

Sarah Epperson

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Credit: Antonis Achilleos; Food Styling: Margaret Dickey; Prop Styling: Kay Clarke

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Makes about 32 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 3 baking sheet with parchment paper. Melt butter in a medium saucepan over medium. Add brown sugar, almond flour, and cream. Increase heat to medium-high; cook, whisking constantly, until sugar dissolves, ingredients are completely combined, and mixture comes to a simmer, 2 to 3 minutes. Remove from heat. Stir in sliced almonds, sesame seeds, ginger, and vanilla until combined.

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  •  Drop cookies by the teaspoonful, spaced 3 inches apart, onto prepared baking sheets (cookies will spread as they bake). Bake in 3 batches in preheated oven until cookies are golden and centers are bubbly, 5 to 7 minutes. Let cool on wire racks until completely cooled, about 15 minutes.  

  • Microwave chocolate in a microwavable bowl on HIGH until melted and smooth, about 90 seconds, stopping to stir every 30 seconds.

  • Flip 1 cooled cookie upside down; spread about 1 teaspoon melted chocolate to edges of cookie, and top with another cookie (to make 1 sandwich cookie). Repeat process using remaining cookies. Drizzle any remaining chocolate on tops of cookies. Garnish with sea salt. 

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