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1 1/3 cups all purpose flour
1 t baking powder
1/4 t baking soda
4 oz. very soft unsalted butter
3/4 cup turbinado sugar
1/2 t fine sea salt
3 T pure almond butter, well stirred
1 large egg, at room termperature and lightly beaten
4 oz. semi or bittersweet chocolate, coarsely chopped
1/3 cup raw almonds, coarsely chopped
about 3 T caramel topping, for finishing
fleur de sel, for finishing
[how to make]
*Center a rack in the oven and heat to 350 degrees.
*Line a baking sheet with parchment paper.
*Set the ring of a 9" springform pan upside down on the prepared sheet.
*In a medium bowl, whisk together the flour, baking powder and baking soda; set aside.
*In the bowl of a mizer fitted with the paddle attachment, beat the butter, sugar and salt on medium-low speed until smooth, about 2 minutes.
*Scrape in the almond butter and mix for 2 more minutes.
*Add about one-third of the flour mixture and beat on medium-low until blended.
*Pour in the egg and mix on low until incorporated.
*Add the rest of the dry ingredients and mix on low until they disappear into the dough.
*Scrape the dough into the center of the springform ring.
*Use a flexible or offset spatula or your fingers to spread the dough as evenly as you can.
*Scatter the chocolate over the surface and then scatter over the almonds.
*Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean.
*Transfer the baking sheet to a rack and immediately, and carefully open and lift off the springform.
*Let the cookie cool to room termperature, then drizzle the caramel.
*Sprinkle the top lightly with fleur de sel.
*Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes.
(Wrapped, the cookie will keep for about 4 days at room temperature.)
-makes 10 to 12-
Note: I found this recipe in the article from "The New York Times".
Labels: cookie cake recipe, Cookie recipe