Author Notes
I first had these cookies during a cooking class at the Nuestra Cocina, a wonderful Mexcian restaurant in SE Portland, OR. I tweaked the recipe by dipping the cookies in chocolate to give a little extra decadence to the subtle almond flavor. This is the perfect quick cookie for your holiday cookie exchange! —EmFraiche
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Makes
24+ half-dollar size cookies
Ingredients
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3 cups
all-purpose flour
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2 cups
almonds
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1 cup
powdered sugar
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1/2 teaspoon
salt
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12 ounces
butter
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1 tablespoon
vanilla extract
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1 tablespoon
Tuaca (optional)
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6 ounces
good quality chocolate (optional)
Directions
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Toast the almonds in a dry skillet until fragrant. Transfer to a dish and let cool.
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Mix flour, almonds, powdered sugar, and salt in a food processor. Cube the butter and add it to the flour mixture. Process until the mixture reaches the consistency of wet sand.
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Add the vanilla and Tuaca if desired and process until a dough forms. If you're not using the Tuaca, replace with a tablespoon of water.
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Roll the dough into a log the diameter of your desired cookie size. Wrap in plastic wrap and refrigerate at least 2 hours or until ready to bake.
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When ready to bake, preheat your oven to 350 degrees. Slice your dough log into 1/3 inch coins and place on a foil-lined baking sheet. These cookies won't rise, so you don't need much space between cookies.
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Bake for 14-16 minutes or until lightly golden.
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If desired, melt chocolate in a double boiler and dip cooled cookies halfway into the chocolate. Set dipped cookies on a cooling wrack and place in refrigerator until the chocolate hardens.
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