(I hope mama appreciates that where I…watered…things are growing!)
🌺
Well, actually it’s mama who is feeling that she has a treat, from getting her eyeballs back in focus, haha.
She is wearing her shades indoors because she sees so well and everything is so bright in these first days that she has to tone it down.
Such a great operation. And now she’s going to bake a treat for the wonderful doctor, who loved the ginger snaps but is getting, this time, on the re-visit, almond crisps.
So easy. I think we have published this before but what the heck…
Ten-minute Almond Crisps
This basic recipe comes from a Frenchman, Henri, who lives in Lyon and who offered his two-minute-to-mix almond cookies to Southern Fried French’s editor, Lynn Mc Bride. Lynn is also an author and created a fantastic magazine for Francophiles or anyone who wants to hear about her adventures with people, recipes, cities and more in her beloved France. This recipe is a winner. THE winner, in my book. So easy that your kids can make them in minutes. I took liberties with the recipe, which did not include a pinch of salt, cinnamon and a dash of vanilla and to me, are necessary when using sugar in almost anything. I also used miniscule butter for the cookie sheets, as the cookies slide off easily to cool on their cut-open brown paper bags, recycled…perfect for cookie-cooling.
400 g/14 ounces raw slivered almonds (About 2 cups)
1 cup sugar, brown or white (you can cut this to 3/4 if you like)
1 pinch of salt
1 generous pinch of cinnamon
1 teaspoon of vanilla
1 egg, beaten
2 teaspoons of butter for the baking sheets
Heat oven to 185C/350F.
In a large bowl, mix all ingredients with a fork until all are moist.
Butter two large cookie sheet with 1 tablespoon soft butter for each.
Spread the cookie mixture to the edges of the baking sheet, making sure everything sticks together, then separate into individual small cookies. Or alternatively, drop spoons of the mixture on the cookie sheet and flatten them slightly. Wetting the fingers or the back of a spoon helps speed this along.
Bake for 10-12 minutes or until golden and crisp.
DO NOT OVERBAKE or the cookies will taste burned. Turn off the oven, open the door and let the cookies stay a few minutes to dry out a bit.
Warning: You cannot eat just one…or two…or three.
Almond Crisps
Those cookies look delicious!
They are pretty good, and low-calorie, too.
Yum, those biscuits look great, Loulou. Sunglasses indoors reminds me of that song by Corey Hart “I wear my sunglasses at night….”
Ha ha, mama is almost having to do that!
Mmmm, all that sounds tasty and good, Loulou! Which reminds me, lol, you look cute as pie in all your pictures! Good to hear everything worked out so well for your Mama from the eye surgery!
Merci, Ms Leah, and yes I think I may be even blacker and whiter than I was before when she sees my pics, haha.
Glad your mama is seeing better. How kind of her to make cookies for the dr. Thanks for the recipe. XO
Oh, that doc was really happy with ginger snaps. I think we put that recipe in once, but it’s a winner. It came from a 14-year-old daughter of a friend of mama’s mama and mama tweaked it a bit but everyone loves them.
YUMMMMMM! Glad your Mom is enjoying her new “eyesight” !
Hugs, Pam and Teddy too
Oh, she is so, so happy with her vision, which is sharp and clear. Mama says, “Who knew?”
Delicious cookies – and so good that Mama is pleased with her new eyes !
Merci, Ms Mary, she certainly sees more clearly and colors are amazing.
This recipe sounds like a great treat, just like the treat of being able to see better. I’m so glad your mamas eyes are doing well.
Mama would love to know if you make these. She cuts the sugar in ours just a bit as we like things a little less sweet.
That sure sounds like a most wonderful snack!
Brian’s Home ~ Forever
And healthy almonds! You can cut the sugar a bit, too.