Martha Stewart Giant Almond Crumb Cookie - cooking recipe

Ingredients

12 tablespoons unsalted butter, room temp
1 1/2 cups finely ground blanches almonds
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Preparation

Preheat oven to 350\u00b0.
Butter a 10\" springform pan, set aside.
In a large bowl, whisk almonds, flour, sugar, salt and vanilla.
Cut in butter till completely incorporated with no dry crumbs.
Squeeze mixture to create pea size - 1\" clumbs.
Transfer all but 1 1/2 cups of mixture to pan.
Press mixture into pan to compress dough.
Sprinkle with reserved 1 1/2 cups of crumb mixture.
Transfer to oven -- bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes.
Reduce temperature to 300\u00b0. Bake until golden brown and fairly dry.about 15-20 minutes more.
Transfer to a wire rack to cool completely.
Remove from pan. Store in an airtight container for up to 3 days.