Almond supermodels

By | April 30, 2012

I know, I know.

But you just can’t change a name like that.

I’ve had this recipe waiting for you for…basically, for forever. I bought the almonds around Rosh Hashanah, see, but then they sat in my freezer for awhile.

One day, a neighbor came knocking, asking whether I had any. Sure did.

She gave me a new bag a week or so later, and those sat in the freezer for a long time, too. By the time I actually made my almond supermodels, it was close to Purim.

But the point is: mmmmmmmmm.

When you’re used to things like chocolate chips and butter and oatmeal in your cookies, a dessert that’s heavy on the almonds is a really nice change of pace. Not there’s anything wrong with chocolate chips and butter and oatmeal, of course.

It’s just fun to have a light, sweet, nutty, sorta chewy alternative.

Which is, by the way, kosher for Pesach. In case you’ve got one eye out for next year.


Pnina on May 1, 2012 at 2:33 pm.

wow! looks awesome! am i the neighbor? :)


Tali Simon on May 1, 2012 at 3:21 pm.

I wondered whether you’d recognize yourself. :)


Laura on May 3, 2012 at 4:01 am.

I made these for Pesach last year (dipped in chocolate). The recipe also works with regular sugar (1/3 cup), but stir to dissolve the sugar. I have also used almond slivers instead of sliced almonds and that works, too. (I have a couple of posts about this cookie, but I went with the name “almond thins” instead of supermodels.)


Tali Simon on May 3, 2012 at 12:18 pm.

I love how yours look with the chocolate bottoms. Definitely trying that next time!


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