It turns out that there is something encoded into the human genome that enjoys crunchy textures. For me, crunchiness has always had a great appeal, and I like to include something crunchy as a textural element in almost everything I cook, whether savory or sweet.

This cookie is a modernized version of the classic, lacy, almond Florentine which brings with it some big time crunch. The cacao nibs add a pleasing bitterness to balance with the sugar and enhance the almonds, and the cranberries a tart counter-balance. Bon app!

Inspired by a recipe from Bon Appetit Desserts by Barbara Fairchild, Conde Nast, 2010

Makes 30 cookies

• 1-1/2 cup golden brown sugar
• 1 cup rolled oats
• 3/4 cups all purpose flour
• 3/4 cups sliced almonds
• 3 teaspoons orange zest
• 1/2 cup cacao nibs
• 1/2 cup dried cranberries
• 3/4 teaspoons baking powder
• 1/4 teaspoon + pinch salt
• 6 ounces butter, melted
• 3 ounces whole milk

1. Preheat an oven to 350 degrees F and position rack in the top third of the oven. Line a baking sheet with silicone mat or foil.
2. In a large mixing bowl, add all ingredients EXCEPT butter and milk and mix well to combine. Add butter and milk and stir well. Let mixture stand on the counter for 15 minutes.
3. Scoop batter in level tablespoons onto prepared cookie sheet, leaving four inches of space around each mound so cookies can spread as they bake. Bake until the cookies are lacy and golden brown, about 12 minutes. Gently slide silicone mat or foil onto counter and allow cookies to cool completely. Using a small spatula, transfer cookies onto a plate lined with a paper towel to absorb excess butter. Repeat with remaining batter.