Ingredients
1 c. + 2 Tbsp. all-purpose flour
1/2 c. finely chopped almonds
1/4 c. sugar
1/4 c. packed brown sugar
1/2 c. butter
additional sugar
whole almonds
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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In a mixing bowl, combine flour, ground nuts, 1/4 cup sugar and brown sugar, then cut in butter until mixture resembles fine crumbs. Form the mixture into a ball and knead until smooth. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into 1 1/2-inch circles. Place 1 inch apart on an ungreased cookie sheet. Lightly sprinkle with the additional sugar, then lightly press a whole nut in the center of each cookie. Bake in a 375° oven for 8 to 10 minutes or until lightly browned. Remove and cool on wire rack.