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Ingredients
- Topping:
- Volume - ounces - grams
- blanched sliced almonds: 2/3 cup - 2 oz - 56 grams
- OR almond meal/flour............2 oz - 56 g
- sugar....................1/3 cup - 2.25 oz - 66g
- unsalted butter..........1 cup - 8 oz ..227 g
- bleached AP flour........1 2/3 cups - 8.25 oz - 235 g
- salt......................1/4 tsp
- superfine sugar...........1/2 cup - ...3.5 oz - 100 g
- cinnamon..................1/2 tsp
Details
Preparation
Step 1
Food Processor Method:
In food processor with metal blade, process the almonds & sugar until the almonds are finely ground
Cut butter into a few pieces & add it w/motor running
Process til smooth & creamy
Scrape sides of the bowl
Add flour & sprinkle the salt on top
Pulse just til flour is incorporated
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Electric mixer method:
Soften the butter
Grind the almonds very finely
Combine the almonds, butter & sugar & beat til light & fluffy
Stir flour & salt together, beat into mixture on low speed til incorporated
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After either method:
Scrape the dough onto piece of plastic wrap, press it into thick disc, wrap tightly & refrigerate abt 2 hours or til the dough is firm (overnight is fine)
Stir together the sugar & cinnamon til uniform in color
Place oven racks in upper & lower thirds of oven
Preheat oven to 325
Divide the dough into 8 portions
Work w/1 section at a time, keep rest refrigerated
Knead the dough between floured hands til malleable
Pinch off portion of dough & roll into a 3/4 inch ball
On lightly floured counter roll each ball into a cylinder w/tapered ends, abt 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape & place on cookie sheet 1 inch apart
Bake for 14-16 mins or til set but not brown
For even baking rotate cookies sheets from top to bottom & front to back halfway thru the baking period
Cool the cookies on baking sheets 10 mins
While they are still warm use a small spatula to lift them up from sheets & dip them one at a time in the cinnamon sugar mixture, turning gently to coat all sides. Finish cooling on wire racks
Store in airtight container 1 month room temp, 1 month refrigerated or several months frozen
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