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Salted Almond Snaps

Such a glorious little cookie, crisp and chewy all at once! The toasted almonds are the main attraction here which is just dandy with us: that way, we can easily justify having another . . . “It’s mostly protein you see!” Here’s a little hint, in case it’s not obvious — you WILL want to double the recipe!

Salted Almond Snaps

2 oz. butter
2½ oz. light brown sugar (5 tbs., lightly packed)
good pinch of sea salt flakes (we like to use Maldon)
1½ tbs. all-purpose flour
4 oz. toasted sliced almonds (1 cup)

Heat the oven to 350°F and line a baking tray with parchment paper.

Melt the butter and sugar, along with a good pinch of sea salt, in a large pan until combined and bubbling – don’t let this get too dark. Add the flour and the almonds, and stir until coated in the buttery liquid.

Working quickly, spoon 6 mounds of the mixture into the baking tray, spaced a little apart. Gently press down with the back of a spoon the flatten a bit, then sprinkle with a little extra salt. Bake for 8-10 minutes, then allow to cool before serving.

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