Recipe: Almond Raspberry Cookie Brittle

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Cookie brittle is a snap, literally. It’s the fastest way we know to make a big batch of cookies without having to scoop or shape out individual portions. Once baked, a tray full of crisp cookie can be broken into whatever size you desire. Feel free to play around with the add-ins and flavour extracts to make your own unique cookie brittle creation that accommodates  whatever you have on hand.

Ingredients:

• 1 cup refined coconut oil, melted
• 1 cup granulated sugar
• 2 tsp vanilla extract
• ½ tsp almond extract
• Finely grated zest of 1 large lemon
• 2 cups all-purpose flour
• ½ tsp fine sea salt
• ½ cup crushed freeze-dried raspberries
• 1 cup sliced almonds, toasted, divided
• Icing sugar, for dusting (optional)

Method

Preheat oven to 350°F. Line a 18-by-13-inch pan with parchment paper and set aside.

In a large bowl, whisk together coconut oil, sugar, extracts and lemon zest until well combined and smooth. Sift flour and salt over wet ingredients and stir mixture with a wooden spoon until just combined. Stir in freeze-dried raspberries and ⅓ cup almonds just to incorporate.

Press cookie dough evenly onto bottom of prepared pan. Sprinkle remaining almonds overtop and gently press into surface of dough. Bake brittle until golden brown and firm to the touch (about 20 to 24 minutes). Allow brittle to cool in pan on a wire rack to room temperature. Cut or break into desired size before dusting with icing sugar (if desired) and enjoying. Brittle may be stored refrigerated in an airtight container for up to one week.