Prep 20 mins
Cook 15 mins
These cookies will taste even better if you can resist the temptation! You can make these cookies up to 5 days ahead of time. Keep in a n air-tight container at room temperature. Very easy recipe with quality results! Brought to you from Gourmet.
- 1⁄2 cup blanched almond, whole (3 oz)
- 1 cup all-purpose flour
- 1⁄2 cup superfine sugar
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, cut into small pieces
- confectioners' sugar, for dusting
- Put oven rack in middle position and preheat oven to 375°F
- Pulse almonds with flour, granulated sugar, cocoa, vanilla extract, cinnamon, and salt in a food processor until very finely chopped.
- Add butter and pulse just until a dough forms.
- Press dough evenly into an ungreased 9-inch square baking pan with your fingers.
- Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
- Bake until cookies are dry to the touch, 15 to 17 minutes.
- Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot.
- Recut hot cookies into triangles, then cool completely in pan.
- Dust with confectioners sugar just before serving.
- **Note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
- Makes 32 cookies.
Great cookies Bev! I increased the sugur to 1/2 cup and reduced the almonds to about half, as I only had a small amount handy to use, I also added in some vanilla, they are buttery delicious, thanks for sharing hon!...Kitten:)
Tried these yesterday evening but I'm not very happy with the final product. These were much less sweet than I expected. I would add more sugar next time. Baked for about 20 minutes. I like these uncooked, they taste much better. Sorry Aunt Bev, this one was a disappointment.