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Categories:
hazelnuts pecans blanched almonds flour salt unsalted butter confectioners sugar vanilla almond sugar
Viewed: 28 - Published at: 8 years agoIngredients
- 1/3 cup skinned toasted hazelnuts
- 1/3 cup pecans
- 1/3 cup blanched almonds
- 2 cups unbleached all-purpose flour
- Pinch salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- Granulated sugar for coating
Method
- Process the nuts, flour, and salt in a food processor fitted with a steel blade until the nuts are finely ground.
- Set aside.
- Cream the butter and confectioners sugar in a mixer bowl.
- Beat in the vanilla and almond extracts.
- Stir in the nut mixture thoroughly.
- Wrap the dough in plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 350F.
- Line cookie sheets with parchment paper.
- Break off 1-inch pieces of the dough and shape by hand into 1 1/2-inch crescents.
- Place on the prepared cookie sheets.
- Bake the cookies until very lightly browned, about 15 minutes.
- Let the cookies cool a few minutes and then toss in a shallow bowl of granulated sugar to coat evenly.
- Store the cookies in an airtight container.
