All measurements are approximate. Adjust to taste.


3/4c quick (not instant) oats, ground to coarse flour
3/4c almond meal
1/2c all-purpose flour
1/2t salt
1/4c cornstarch
2/3c powdered sugar
1/2t vanilla extract
1/2t almond extract
14T cold butter, cut into 1/4" cubes


Combine dry ingredients in a large bowl. Sprinkle extracts on top and incorporate. Add butter and mix with fingers until dough is crumbly but moist; some lumps of butter may remain.

Invert the body of a springform pan on a parchment-paper lined cookie sheet (set the pan bottom aside). Press the dough into the pan in an even layer, smoothing with the back of a spoon if desired. With a biscuit cutter or jar lid, cut out the center and put this circle on the parchment next to the pan. Replace the cutter in the middle. Unspring the springform, leaving it loosely in place around the dough.

Bake in a preheated 450F oven for 5 minutes; reduce heat to 250F without opening the door and continue to bake another 15 minutes or so until edges are golden.

Remove from oven and take off the springform collar. Score wedges halfway through and pierce each piece 8 - 10 times with a wooden skewer or large toothpick.

Place sheet back in turned-off oven, sans cutter and collar, and prop oven door open with a wooden spoon. Allow to dry and firm for one hour.