Ingredients
1/2 cup blanched whole almonds (3 oz)
1 cup all purpose flour
5 T superfine sugar
2 T dutch process cocoa
1/2 t cinnamon
1/4 t salt
4 oz butter cut into small pieces
Confectioners sugar for dusting
Preparation
Put oven rack in middle position and preheat oven to 375 degrees. Pulse almonds with flour, sugar, cocoa, cinnamon and salt in food processor until very finely chopped. Add butter and pulse just until dough forms. Press dough evenly into an ungreased 9 inch square pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 trianges. Bake until cookies are dry to the touch, 15-17 minutes. Transfer pan to a rack and run a thin knife around the edge of pan to loosen cookies while hot. Recut hot cookies into trianges, then cool completely in pan. Dust with confectioner’s sugar just before serving.
