Raspberry and Almond Skillet Cookie

April 22, 2018

Test Kitchen-Approved

Author Notes: If you love cookies, but want an even quicker fix, grab your skillet. This giant cookie can feed a crowd of six... or just one if you don't feel like sharing.

What you will need: 1 heavy-based 25 cm (10 inch) non-stick pan + 1 lid to fit | 1 whisk | 1 spatula or 1 large spoon

Excerpted with permission from Cookies in a Pan by Sabrina Fauda-Role, published by Hardie Grant Books April 2018.
Food52

Serves: 6
Prep time: 5 min
Cook time: 20 min

Ingredients

The dough

  • 1/2 cup (75 g /5 oz) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 3/4 cup (75 g /2 1/2 oz) ground almonds
  • 1/4 cup (60 g /2 oz) sugar
  • 1/3 cup (100 g /3 1/2 oz) salted butter
  • 1 egg

The toppings

  • 3 ounces (80 g) raspberries
  • 2 tablespoons flaked almonds
In This Recipe

Directions

  1. In the pan, toast the flaked almonds for 5 minutes, stirring constantly. Set aside on a plate.
  2. Mix together the flour, baking powder, ground almonds and sugar. In the pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously.
  3. Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
  4. Smooth the surface and cook for 10 minutes, then press the raspberries into the dough and sprinkle the flaked almonds on top. Cover and cook for a further 5 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.

More Great Recipes:
Cookie|American|Almond|Raspberry|Serves a Crowd|Quick and Easy|Cast Iron|Snack|Dessert

Reviews (9) Questions (0)

9 Reviews

ghainskom May 25, 2018
I followed the "very low heat" instructions and ended up with something more than half raw, that had to be shock-heated to be edible (my crowd was waiting). It qualifies as weeknight dessert. Thank you for the recipe.
 
Beth100 April 30, 2018
I just looked at the sample of the cookbook on Amazon, and each of the five recipes I saw called for a 10-inch skillet. That’s what I would try.
 
Ann S. April 30, 2018
THANK you!
 
Katie M. April 30, 2018
Hi there—sorry for the omission! I'll make sure to add.
 
FrugalCat April 29, 2018
Turbinado sugar and ground walnuts. Absolutely melt in your mouth perfection.
 
Ann S. April 29, 2018
Same question. Because too large a pan and you'll get a burnt thin chip, too small and it's a puddingy mess.
 
Katie M. April 30, 2018
Sorry about that, Ann! It's a 10-inch pan. Hope your cookie turns out well!
 
Scheherazade April 24, 2018
What size pan?
 
Katie M. April 30, 2018
Hi Scheherazade—sorry about that! It's a 10-inch pan.