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03/01/2017 11:01 PMI love having tea or afternoon coffee with friends and family, and so I’m always looking for something easy and sweet to serve with that. When I read recently about Three-Ingredient Almond Cookies on food52.com, I was immediately smitten. They were developed by Dorie Greenspan, who lives part of the year in Westbrook and part of the year in Paris. As she notes in the article, it takes you longer to preheat the oven than to put these together, and so they are perfect for spur-of-the-moment entertaining. The recipe calls for six tablespoons of sugar, one large egg, and 1 ¼ cups of sliced almonds, blanched or unblanched, it doesn’t matter. Preheat oven to 325 degrees. Line two baking sheets with parchment. Whisk sugar and eggs. Add almonds, and evenly coat. And then, right away (don’t let it sit), scoop about two tablespoons of batter about two inches apart on the baking sheet. Flatten with a fork. Bake for about 20 minutes, rotating the pans midway. Let them cool for 10 minutes. I like to sprinkle a bit of chili pepper on top, and used Nanami Togarashi, leftover from another Dorie recipe. It includes chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Japanese pepper, and ginger. But a light sprinkle of any chili pepper will do. To check out the original recipe, visit food52.com and search for “Dorie Greenspan’s 3-Ingredient Almond Crackle Cookies.”
—Pem McNerney