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
Makes: 24+ half-dollar size cookies
cups all-purpose flour
cup powdered sugar
tablespoon vanilla extract
tablespoon Tuaca (optional)
ounces good quality chocolate (optional)
- Toast the almonds in a dry skillet until fragrant. Transfer to a dish and let cool.
- 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.
- 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.
- 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.
- 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.
- Bake for 14-16 minutes or until lightly golden.
- 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.