Chocolate Chip & Almond XL Cookie - almonds

Method

• Preheat the oven to 350F.
• Butter a 9 inch springform pan and line the base with parchment paper.
• Spread the almonds in a single layer on a rimmed baking sheet and roast in the preheated oven for 10 to 12 minutes until the papery skins look cracked.
• Allow to cool just slightly and then gather the still warm nuts in a kitchen towel.
• Rub the nuts in the towel in a circular motion on a countertop to remove the bitter, papery skins.
• There may be some nuts that you need to pick out and rub individually and keep in mind, for this recipe, a bit of the skin left is fine.
• Once the skins have been (mostly) removed transfer the nuts to a cutting board and coarsely chop and then set aside.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Set aside.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 to 3 minutes.
• Scrape down the beater and bowl with a rubber spatula and add the egg.
• Beat until the egg is well incorporated and then add the teaspoon of vanilla.
• Combine well.
• Add in the flour mixture and mix until just combined and a few dry streaks of flour remain.
• Remove from the mix and using a rubber spatula fold in the chocolate chips and almonds.
• Transfer the batter into the prepared springform pan and using an offset spatula smooth the batter into an even layer.
• Bake until slightly golden 25 minutes or until a wooden skewer comes out clean when placed in the centre of the batter.
• Allow to cool completely on a wire rack.
• To un-mold, run a knife around the edge of the pan and release the springform ring.
• Invert the pastry onto a large plate or platter and remove the bottom of the pan and the parchment paper.
• Invert again onto a cutting board to cut into slices.
• Top with strawberries and sprinkles if desired!