These Almond Crunch Cookies are the perfect blend of sweet, chewy, and crunchy. With the nuttiness of almond extract, the chew of rolled oats, and the satisfying crunch of toasted cereal, these cookies are a delightful treat for any occasion. Finished with a drizzle of white chocolate almond bark, they’re as elegant as they are delicious.
Why You Will Love Almond Crunch Cookies
- Perfect Texture: A delightful balance of chewy oats and crunchy cereal.
- Easy to Make: Simple steps for a no-fuss baking experience.
- Almond Flavor: The subtle nutty aroma adds a gourmet touch.
- Versatile: Great for tea time, snack breaks, or gifting.
- Crowd-Pleaser: These cookies are sure to disappear quickly at any gathering!
Ingredients Notes for Almond Crunch Cookies
- All-Purpose Flour (2 cups): Provides structure to the cookies. Spoon and level the flour to avoid overpacking.
- Baking Soda and Baking Powder: Ensure the cookies rise and achieve the perfect texture.
- Salt (¼ teaspoon): Enhances the flavors without overpowering the sweetness.
- Crisco Shortening (1 cup): Gives the cookies their signature tender texture. Butter can be substituted, but the texture will be slightly different.
- Sugars (¾ cup each granulated and brown): Brown sugar adds moisture and a rich caramel flavor.
- Almond Extract (1 teaspoon): Adds a nutty flavor; substitute with vanilla extract if preferred.
- Old-Fashioned Rolled Oats (1 ½ cups): Adds chewiness and heartiness to the cookies.
- Toasted Corn Cereal (1 ½ cups): Adds the crunch factor. Lightly crush for the perfect texture.
- White Chocolate Almond Bark (4 ounces): For a sweet, creamy drizzle that ties everything together.
Kitchen Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Cookie sheet
- Parchment paper or Silpat mat
- Ice cream scoop or tablespoon
- Wire cooling rack
- Microwave-safe bowl
How to Make Almond Crunch Cookies
- Preheat the Oven: Preheat to 325°F and line your cookie sheet with parchment paper or a Silpat mat.
- Cream the Shortening and Sugars: In a large bowl, beat the shortening until creamy using an electric mixer. Gradually add the granulated sugar and brown sugar, beating until well combined and fluffy.
- Add the Eggs and Extract: Beat in the eggs one at a time, followed by the almond extract. Mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the sugar mixture, mixing until just combined.
- Add Oats and Cereal: Slightly crush the corn cereal and carefully fold it into the dough along with the rolled oats. Mix gently to preserve the crunch.
- Portion the Dough: Using an ice cream scoop or tablespoon, drop dough onto the prepared cookie sheet, spacing the cookies about 2 inches apart.
- Bake: Bake for 12-14 minutes, or until the edges are golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Drizzle with Almond Bark: Melt the white chocolate almond bark in a microwave-safe bowl at 30-second intervals, stirring until smooth. Drizzle over the cooled cookies and allow it to harden before serving.
Serving and Storage Tips
- Serving: Pair these cookies with a cup of tea, coffee, or a tall glass of milk for a cozy treat.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough or baked cookies for up to 3 months. Thaw at room temperature before serving.
Variations
- Nutty Delight: Add ½ cup of chopped almonds or pecans to the dough for extra crunch.
- Cinnamon Twist: Mix ½ teaspoon of cinnamon into the dry ingredients for a warm, spiced flavor.
- Chocolate Lover’s Version: Substitute the almond bark drizzle with melted dark or milk chocolate.
Helpful Notes
- Use room-temperature eggs for better mixing and a smoother dough.
- Do not over-crush the cereal; larger pieces enhance the crunch factor.
- For a perfect drizzle, use a small spoon or piping bag to apply the almond bark evenly.
Tips from Well-Known Chefs
- Sally McKenney (Sally’s Baking Addiction): “Chill your cookie dough for 30 minutes if the mixture feels too soft to prevent excessive spreading during baking.”
- Ina Garten: “Measure your ingredients carefully for the best baking results—especially flour.”
- Martha Stewart: “To toast nuts or oats for added flavor, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through.”
Frequently Asked Questions (FAQ)
Can I substitute butter for shortening?
Yes, but note that shortening helps achieve a more tender and less spread-out cookie. If using butter, chill the dough before baking.
Do I have to use almond bark?
No, you can substitute with melted white chocolate or omit the drizzle for a simpler cookie.
Can I make the dough ahead of time?
Absolutely! Store the dough in the refrigerator for up to 2 days or freeze for longer storage.
What’s the best way to crush the cereal?
Place the cereal in a ziplock bag and lightly crush it with your hands or a rolling pin—don’t overdo it to keep the crunch.
Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide a chewier texture that works better for these cookies.
Almond Crunch Cookies are a delightful treat for any cookie lover, offering a mix of chewy, crunchy, and sweet flavors in every bite. Perfect for sharing or keeping all to yourself—enjoy baking and indulging in this unique cookie recipe!
