'Special Krisp' Mandel Bread Cookies

When I was in high school my grandmother hosted a party and one of her guests, Ruth, brought a plate of the crispiest, lightest mandel bread cookies I have ever had.  My grandmother just had to have the recipe and her friend obliged.  Ruth told her the secret ingredient to her airy and crispy cookies is in the Special K.   From that day on my Gammy made these cookies consistently, and throughout my high school years I ate truckloads of these goodies. The best part of the cookie batch were the end pieces.  These nuggets always came out well done and extra crispy and knowing my love for them Gammy would always show up with a bag of  'ends' just for me.  I went off to University and Gammy stopped making the cookies and they were lost in my memories. 

Recently I came across the recipe while digging through an old recipe box of my mom's.  I made these precious gems and wow!  they were even better than I remembered.  And yes, the ends still are the best (I had to put them in a bag and hide them in the back of a cupboard so I didn't have to share them). They don't last long in our house but if you do have leftovers for yourself they keeps for weeks sealed in an airtight container. 

For the cookies

2 eggs
3/4 cup sugar
3/4 cup vegetable oil
1 tsp almond flavouring
3/4 cup sliced almonds
1 1/2 cups flour
1 1/2 cups Special K cereal
1 tsp baking powder
1 pkg semi-sweet chocolate chips

Combine all ingredients.  Form into a ball and cover with plastic wrap overnight.

Preheat oven to 350F.

Line cookie sheet with parchment paper.  Divide dough into 3-4 rolls (it will be very oily - make rolls inside plastic wrap and turn out onto cookie sheets).

Bake for 30 minutes (check oven as bottoms tend to burn)

Remove from oven and cut  into 1/2" slices.  Turn onto sides and put in 200F oven for an additional 3 hours.

Recipe easily doubles and cookies keep well in airtight container for weeks