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Streusel Cookie Recipe

Streusel Cookie Recipe: Preheat oven to 350 degrees F (180 degrees C). Place the almonds on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Remove from oven and let cool completely on a wire rack, and then coarsely chop.

Have ready a 9 inch (23 cm) lightly buttered springform pan or tart pan (or spray with a non stick vegetable spray).

Place the flour, cornmeal, sugars, baking powder, and salt in a large bowl and whisk or stir to combine. Add the butter and, with your fingers, work (or rub) into the flour mixture until you have coarse crumbs. Make a well in the center of the dry ingredients and add the egg yolk and extracts and mix until you have a crumbly mixture (you don't want it to be a ball of dough). Add the almonds and stir to combine.

Pour the crumbled mixture into the prepared pan and lightly press the crumbs (you want an uneven surface so don't compact the crumbs too much). Bake for about 30-35 minutes or until the top is golden brown. (The longer you bake the cookie, the more crisp it will become.) Remove from oven and place on a wire rack to cool completely (at least two hours). As the cookie cools it will become more crisp. Break into uneven pieces. Can be stored at room temperature for about 10 days, or it can be frozen.

Makes 1 - 9 inch (23 cm) cookie.

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Streusel Cookie Recipe:

3/4 cup (135 grams) whole natural almonds (skins on)

1 cup (130 grams) all purpose flour

1/3 cup (60 grams) firmly packed cornmeal (white or yellow) or semolina

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) packed light brown sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (113 grams) room temperature unsalted butter, cut into small chunks

1 large (20 grams) egg yolk

1/8 teaspoon pure almond extract

1/2 teaspoon pure vanilla extract