Step 1

Preheat oven to 325°F and line two baking sheets with silicone baking mats or parchment paper.

Step 2

In a medium bowl, whisk together the sugar and egg until well blended and a little thick, about 1 minute.

Step 3

Add almonds and whisk until evenly coated. Batter needs to be used right away, so work quickly! It will separate if it sits.

Step 4

Scoop batter out in 2 teaspoon mounds 2 inches apart. Flatten each mound with the back of a fork.

Step 5

Bake until cookies are dry, crackled and toasted, about 20 minutes, rotating pans halfway through baking time.

Step 6

Let cookies cool on baking sheets for 10 minutes before removing with a wide spatula.

Step 7

If your cookies soften in the coming days, you can rebake for 6 minutes at 350°F.