Ingredients for Almond Graham Cracker Cookies
- 12 full graham crackers
- 1/2 cup (113g) unsalted butter
- 1/4 cup (50g) light brown sugar
- 1/2 cup (70g) slivered almonds
- 1/2 cup (100g) granulated sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Graham Cracker Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Almond Graham Cracker Cookies
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper (parchment paper is easier to work with than foil).
- Gently break or cut 12 full graham crackers in half.
- Arrange the graham cracker halves in a single layer on the prepared baking sheet.
- In a medium saucepan, combine 1/2 cup (113g) unsalted butter, 1/2 cup (100g) granulated sugar, and 1/4 cup (50g) light brown sugar.
- Cook over medium-high heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a rolling boil.
- Reduce heat to medium. Stir in 1/2 cup (70g) slivered almonds and continue to boil, stirring frequently, until the syrup is thick and bubbly (about 1-2 minutes).
- Carefully pour the almond syrup evenly over the graham cracker halves, ensuring they are well coated.
- Bake for 5-7 minutes, or until the syrup is bubbly and slightly caramelized. Keep a close eye to prevent burning.
- Let cool slightly on the baking sheet before carefully separating the cookies with a knife or spatula.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
90g
Fat
53g
Carbs
12g
