Because of the complex taste of these cookies, people think they take time and skill to bake. In fact, they are the easiest to make. Substitute chopped pecans or hazelnuts for almonds, if desired. The recipe can expand or contract to fit any size cookie sheet.
Servings: Makes about 60 cookies
1 package graham crackers
1¼ cups butter
1¼ cups brown sugar
2½ cups sliced almonds
Preheat oven to 400 F. Butter a 15-by-11-inch cookie sheet. Line with whole graham crackers. Melt butter and sugar together in a heavy pot and bring to aboil. Pour the butter/sugar mixture over crackers. Sprinkle with almonds.
Bake 8 minutes, or until bubbling on top. Cool slightly, cut into rectangles and remove from the cookie sheets. Cool on wire racks. Cut in half.