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Once-upon-a-time small almond cookies

 with a long-ago sound of crackling sugar edges

 

Ingredients

2 1/2 sticks unsalted butter, softened

1 3/4 cups sugar, plus more for sprinkling

2 large eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup almonds, finely ground

4 1/2 ounces milk chocolate, chopped

 

small almond cookies

 

Instructions

  1. Using a hand mixer or the paddle attachment of a standing mixer, cream the butter and sugar together until light and fluffy, about 3 minutes. Mix in the eggs one by one. Mix in the vanilla.
  1. In a separate bowl sift together the flour, salt, baking soda, 1/2 teaspoon cinnamon, and the nutmeg. Stir in the ground almonds.
  1. With the mixer on slow, gradually add the dry ingredients to the wet until thoroughly incorporated. Wrap the dough in plastic and chill in the refrigerator for at least 1 hour.
  1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or bakers’ Silpat.
  1. Drop the dough by rounded tablespoons onto the sheets, spacing them 1 1/2 inches apart as the cookies will spread while baking. Sprinkle lightly with sugar. Bake until thin, lace-like, and golden-brown, about 8 minutes. Remove from the oven and let cool completely as cookies will need to harden before dipping.
  1. When the cookies are cool, melt the milk chocolate with the remaining 1 teaspoon cinnamon. Dip half of each cookie in the warm chocolate and set to dry on parchment paper.

 

Quantity: about 30 cookies

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