Cookie of the Day: Almond Cookies

Delicate almond cookies are a nice treat for the cold months, when nuts are newly harvested. Serve these with hot cider at holiday time.

 

Almond Cookies

 

2 1/2 cups slivered or sliced (flaked) blanched almonds, toasted

1 1/4 cups cake flour

1 cup all-purpose flour

1 cup butter, slightly softened

3/4 tsp. kosher salt

2 2/3 cups powdered sugar

1 large egg, at room temperature

 

In a bowl, stir together the almonds and both flours; set aside.

 

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the salt and powdered sugar and mix on medium-low speed until thoroughly combined, about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and add the egg; mix until blended. Add the flour mixture. As soon as the dough comes together, stop the mixer.

 

Scrape the dough onto a large sheet of plastic wrap. Using another piece of wrap to help shape the dough, gently press it into a rectangle about 4 1/2  by 8 inches and about 1 1/2 inches thick. Wrap the dough in plastic wrap and refrigerate until firm enough to slice, at least 3 hours or up to several days.

 

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.

 

Unwrap the dough, trim the edges to neaten them, and slice the dough lengthwise into 3 logs each 1 1/2 inches wide. Slice each log crosswise into square cookies 1/4 inch thick. In batches as needed, arrange the squares 1/2 inch apart on the lined baking sheets.

 

Bake until lightly browned around the edges, about 8 minutes, switching racks and rotating the baking sheets halfway through for even baking. Let cool on the baking sheets until slightly set, then transfer the cookies to wire racks to crisp before serving them. Makes about 96 cookies.