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Pain d’amande (almond bread)

kept bytihleigh
recipe byDavid Lebovitz

80-90 cookies

Adapted from Sweet Miniatures by Flo Braker

I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee.

Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David


8 tablespoons (115g) butter, salted or unsalted, cubed
1 1/3 cups (300g) coarse crystal golden sugar (see Note)
1/2 teaspoon ground cinnamon
1/3 cup (80ml) water
2 1/3 cups (325g) flour
1/4 teaspoon baking soda
1 cup (85g) sliced almonds, blanched or unblanched



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