Almond Square Cookies
20 graham crackers
1 cup (250 mL) almonds, slivered
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (185 mL) brown sugar
Directions
On a parchment-lined baking
sheet, layer graham crackers. Sprinkle almond slivers overtop.
In a small pot, combine butter
and sugar. Using wooden spoon, stir until smooth, about 5 minutes. Pour over
almond-cracker combination.
Broil on bottom rack of oven
for 2 to 3 minutes, watching carefully for burns.
Cool 10 minutes. Transfer to
wire racks to cool completely. Store in airtight container at room temperature
up to 1 week or freeze up to 1 month.
Makes 20.
From the Toronto Star 2012 Cookie Calendar
