Buttery French TV Snacks

Name: Buttery French TV Snacks
Total time: 45 min
Ingredients: 3/4 cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature; 1/2 cup sugar; 1/2 teaspoon kosher or flaky sea salt (if using fine or table salt, use 3/8 teaspoon); 1 cup all-purpose flour; 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces.

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Total: 45 minutes

Servings: 2

Cost: $7.92 /serving

Author : Julia Moskin

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Ingredients

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3/4 cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature1/2 cup sugar1/2 teaspoon kosher or flaky sea salt (if using fine or table salt, use 3/8 teaspoon)1 cup all-purpose flour7 tablespoons cold unsalted butter, cut into 1/2-inch pieces.

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Instructions

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Step 1

Position 2 oven racks in top third and bottom third of oven. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.

Step 2

In a food processor, grind nuts, sugar and salt to a fine meal. In a mixer, beat flour and butter together on low speed until texture is sandy. Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers. Do not use wet fingers: the cookies will collapse.

Step 3

Pinch off about a teaspoon of dough and place in palm of your hand. With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid. Cookies need not be perfectly smooth or equal size. Place on parchment about 1 inch apart.

Step 4

Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be turning golden brown on edges. Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.