Monday, January 30, 2006
Mondays with Maida - Cinnamon Almond Cookies
Page 106 in the old book / page 145 in the new book
These are another of my old favorites from this book. It's possible they were the first cookies I made from the book, but I can't remember for sure. They are rich, buttery cookies with a generous dose of cinnamon, topped with sliced almonds and finshed with a lemon glaze.
I purchased the pan I use for these cookies (a 10 by 15 jelly roll pan) years ago, specifically for the purpose of making these cookies. At that time the only properly sized pan I could find was one of those Cushionaire pans which has two metal layers with a space in between. I think the idea behind the design is that your cookies won't burn on the bottom. Bad idea. Your cookies won't burn, but they won't cook properly either.
This is a long-winded way of telling you that I suspect I've been undercooking these cookies for years. Maida describes the cookies as crisp, but only the edge pieces are crisp when I make them. Not that I'm complaining... I love these cookies regardless of the texture.
I hadn't noticed before that the recipe actually calls for sliced blanched almonds - something I had never seen before, but which I just came across in Whole Foods today. I think I'll stick with the regular sliced almonds, though. I prefer the way they look, and almond skins are loaded with good-for-you flavanoids.
Here's the panel...
Suzanne: "I liked the cinnamon almond bar because it had a crunchy cookie base and a crunchy almond topping. There was a definite lemon taste to the cookie. Rating - 4.5"
Denny: "I think they are fairly crunchy but a tad non-descript. I'd give them a 2.5 as fairly average. Rating - 2.5"
Laura: "Crunchy and yummy. Rating - 4.0"
Phil: "Elegant almond coated squares with just the right combination of sweet, buttery and curious (cinnamon & lemon). Seemed out of place for office fare but sure helped endure the email/to do list onslaught. Rating - 4.5"
Overall rating by the panel - 3.9
Next week - Georgia Pecan Bars