Lemon Almond Cookie Brittle is baked into one giant cookie and is then broken apart into pieces.
Cookie brittle is something a little bit in-between a traditional cookie and brittle candy. The cookie dough is pressed flat into a pan and baked until crisp. Then it’s broken apart like classic brittle. The texture of this Lemon Almond Cookie Brittle is crunchy but not hard. It has a shortbread flavor that is flavored with lemon zest and with real almonds mixed in. It’s so delicious, and it’s such a unique treat!
Place the chopped almonds in a dry skillet over medium heat. Stir with a wooden spoon until the almonds are fragrant and lightly browned. Remove the almonds to a paper towel or cutting board to cool.
The dough for this cookie brittle is similar to a shortbread-style dough. There are no eggs in the dough. Butter is combined with sugar, lemon zest, vanilla, flour and salt to form the base of the dough. A few toasted almonds are mixed in to the dough too.
The dough is spread into a rimmed baking pan, and then more toasted almonds are sprinkled on top. The whole pan of Lemon Almond Cookie Brittle is baked for 20 minutes, until it all turns a nice, golden brown.
A little bit of powdered sugar can be dusted on top.
After letting it cool for a bit, the whole cookie can slip right out of the pan. You can cut it into pieces, or you can use your hands to break it apart into pieces.
The giant, crispy cookie breaks apart easily. You can make the chunks as large or small as you’d like.
The flavor of this Lemon Almond Cookie Brittle is reminiscent of almond pastry with a tinge of lemon. It reminds me of shortbread too. I think you’ll like adding it to your cookie rotation. Enjoy!