Ok. These are like candy. Oh, so yummy, almonds on chocolate on a crisp cookie base. So crisp they were difficult to cut without breaking them. But even crumbled these are delicious.
Of US origin, the cookie base adds three ingredients to an old favorite of ours — a recipe I’ve had since college for a bar cookie that calls for a cup each of butter and brown sugar and two and a quarter cups of flour. I still have the card Becky G. wrote it out on. Bible Study cookies, we called them. Our painting prof lured us to her home with them and the chance to study together away from the dorms and the studios redolent with the odors of linseed oil, turpentine, setting plaster and whatever acid we were using to etch zinc plates.
Sharon Tyler Herbst’s recipe calls for a quarter cup less of flour, and adds half teaspoons of baking soda, salt, and two teaspoons of vanilla, taking what is rich to a far tastier level. And they are nearly as easy to make as the good old Bible Study cookies — except with a little lily-gilding. What is old is new again. Or something like that.