I am on a quest--50 years at least-- to find out how to make what the Hungarian baker called "Belgian Toast". Contrary to its name,it is a sweet cookie. It was a rolled out  sheet cut into rectangles. Sliced almonds were embedded. It had  a slightly sticky  surface- maybe brushed with a honey syrup before or after baking. It had some cinnamon. The texture was crispy and chewy.

The mystery for me is how to get the rather large bubbles on the surface. The closest I can get to the cookie is David Lebovitz's almond cookies but the bubbles are elusive.

Can anyone help?

Is it thin like a brandy snap?  They have bubbles/holes, but are very thin.  Maybe that batter with almonds added.  But it couldn't be rolled out.  Maybe a regular cookie dough brushed with brandy snap batter?  All just guesses here. :)

Liz

Thanks Liz.

The cookies were more cookie-like than brandy snaps and the bubbles are unpopped.I don't think they spread out when baked like brandy snaps do. On one cookie- approximately 4 inches by 3 inches-- there would be be maybe 3 biggish bubbles-- like when you cook a chapati and it bubbles up.