Almond Cookie Cake

 

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".