Nonstick baking mats will help these crunchy cookies bake evenly and hold their shape. Once the batter is made, it can be kept in the refrigerator, covered with plastic, for up to five days. Bring it to room temperature before using.
Recipe information
Yield
makes 5 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes. Transfer to a clean work surface. While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them. Let cool completely, then place in a bowl. Add cocoa, and whisk to combine; set aside.
Step 2
In a small saucepan, combine milk, sugar, corn syrup, butter, and salt. Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220°F on a candy thermometer. Add reserved almond-cocoa mixture, and stir to combine. Transfer mixture to a medium bowl to cool slightly.
Step 3
Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets. Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes. Have a rolling pin ready. As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin. Let stand until set. Repeat with the remaining batter. For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely. Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.
