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One of my absolute favorite, and possibly the most underrated recipe in my most recent cookbook, Real Life Pesach Cooking, is this recipe for Crispy Coffee Cookie Brittle. It’s the kind of deliciously addictive cookie that passover 0r not, I w0uld happily enj0y, every single day of the year! If y0u’re always chasing a thin and crispy cookie recipe, this is the one for you!

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Crispy Coffee Cookie Brittle {for Passover}

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Ingredients

• ¾ cup oil
• 1 egg
• ⅔ cup sugar
• ⅓ cup brown sugar
• 1 Tablespoon instant coffee dissolved in 1 Tablespoon hot water
• ¼ teaspoon baking soda (optional but recommended)
• ½ teaspoon kosher salt
• ½ teaspoon vanilla extract
• ¾ cup potato starch
• ¾ cup almond flour
• 1 (9-oz) bag chocolate chips, preferably mini

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper; set aside.
2. In a mixing bowl, whisk together oil, egg, sugar, brown sugar, coffee mixture, baking soda if using, salt, and vanilla. Mix until combined and creamy.
3. Stir in potato starch and almond flour to form a loose dough. Add chocolate chips; stir to distribute evenly.
4. Spread dough in a thin layer on prepared baking sheet, covering as much of the pan as possible. This is easiest done between two sheets of parchment paper.
5. Bake for about 45-50 minutes, until crispy. Set aside to cool before breaking brittle into pieces.
   

Notes

PLAN AHEAD
Cookie brittle can be kept in an airtight bag at room temperature for about 1 week. It can also be prepared ahead and frozen.

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