Lemon Almond Cookie Brittle
Hey hey hey. It’s our first recipe of August 2020. Happy first recipe of August!
I’ve got something light and bright and lemony for you. Also, it’s something novel. Because I’ve never posted a cookie brittle recipe on the blog before. Let alone a lemon cookie brittle. Packed with crunchy, toasty almond shards.
It’s a lemon almond cookie brittle and I’m veeeee excited about it and I hope you are too and now let’s get to the details.
First off. This lemon cookie brittle is dairy-free. Instead of butter, I used coconut oil. Refined coconut oil, because I didn’t want coconut flavor in my brittle. Although. Next time I make this lemon almond brittle (which will probs be tomorrow, when this batch is wholly consumed), I think I’ll use unrefined coconut oil, because coconut + lemon is a tropical, summer-happy flavor combo I can get behind.
Anyway.
If you don’t have coconut oil, you can use vegetable or canola oil. However. This lemon brittle is much more rich and crispy and melt-in-your-mouth when made with coconut oil.
Furthermore.
This lemon almond cookie brittle is the easiest and quickest thing to throw together. The short, simple list of ingredients is stirred together in one bowl. The dough is pressed into a jelly roll pan. And the brittle is off to the oven to bake up into golden, crunchy, lemony goodness.
Break that tray of crispy lemon heaven into bark pieces of desired size and crunch away. Just add milk. Or tea. If you wanna do things right.
No butter creaming. No fridge chilling. No cookie shaping. No hassle.
This lemon almond cookie brittle is sweet and tart. It’s bright and tangy. It’s crispy and crunchy. It’s rich and tender. It’s melt-in-your-mouth and dense. It’s packed with slivered almonds that get all toasty and crackly in the oven and it’s the best.
This brittle is the most wonderful snack to munch on at all times, especially during these long summer days when a bright, cheery lemon brittle is most appreciated at all occasions.
Crispy and crunchy and crackly. Tender and crumbly and melt-in-your-mouth. Sweet and tart and bright. Fresh and cheery and summery. Quick and easy and dairy-free.
Lemon almond cookie brittle — I’m thinking me, a bowlful of you, an iced tea, and sunshine for dayyyyys.
Lemon Almond Cookie Brittle
Yield: medium bowl of brittle
1 cup melted coconut oil*
1 cup granulated sugar
2 teaspoons lemon extract
1 teaspoon vanilla extract
Zest of one large lemon
2 cups packed flour
1/2 teaspoon salt
1 cup slivered almonds
1. Preheat oven to 350 F. Line a jelly roll pan (about 13” wide and 18” long, give or take a couple inches — the larger the pan, the thinner the brittle will be) with parchment paper.
2. In a large bowl, whisk together the oil and sugar. Add in the extracts and lemon zest and whisk till smooth.
3. Pour the flour and salt over the wet ingredients and stir everything together until just combined. Mix in the almonds last.
4. Press the dough firmly and evenly into the lined pan. Bake brittle for 20-24 minutes, until golden. Allow brittle to cool on the pan before breaking it into bark pieces of desired size. Brittle gets better the few days after it’s baked!
*Note: use refined coconut oil if you don’t want any coconut flavor in your brittle. You can also substitute vegetable/canola oil, but brittle won’t be as crispy and rich.
