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Dec 14, 2011 07:35 PM

Too many sliced/slivered almonds. Cookie suggestions?

I don't know how but I've ended up with several bags of both sliced and slivered almonds. Think I was intending to make granola but now I want to make Christmas cookies. I don't necessarily want a straight "almond cookie" and my husband wants chocolate involved (that is, he'd like me to make chocolate chip cookies but I told him that's not a Christmas cookie). Thanks!

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  1. Here's a link to a recipe for Flo Braker's pain d'amande:

    2 Replies
    1. re: TerriL

      These look great. (Except for no chocolate.) I've got turbinado sugar--think that would work?

      1. re: Thanks4Food

        I haven't tried turbinado in this recipe, but I think any coarse sugar will work.

        If you search on the same website you'll find two other great recipes: one for caramelized matzoh crunch, the other for the Chez Panisse almond tart. If you haven't made the matzoh crunch, it is most definitely worth a try. I'm not sure how matzoh can be magically transformed, but it's incredibly easy and satisfies the chocolate quotient. Don't know if they still do this, but CP used to serve small slivers of the tart as a cookie. More trouble, but very good.

        You can also use your nuts in just about any biscotti recipe. Alice Medrich has a great chocolate biscotti in her latest cookie book.

      1. re: King of Northern Blvd

        Did you make them? I was looking for feedback on those sparkle cookies last week!

        1. Florentines with chocolate on the bottom (or rolled and chocolate filled.

          1. English toffee -- toffee, covered with chocolate, and sprinkled with slivered almonds -- checks all your boxes at once!

            1 Reply