3/4 C. Whole Blanched Almonds (or 3 3/4 Ounces  if you want to use pieces or sliced)

1 C. plus 2 T. all purpose flour

2/3 C. Sugar

1/4 tsp. salt

6 T. butter, cut into chunks

2 T. water

1 tsp. vanilla

1/8 tsp. almond extract

1/4 C. cocoa nibs (available at most health food stores)

Combine the almonds,flour,sugar and salt in a food processor, and pulse until the almonds are reduced to a fine meal. Add the butter and pulse until the mixture looks like a mass of crumbs. Combine the water,vanilla, and almond extract. Drizzle into the processor bowl and pulse until the dough looks damp. (Not too long!) Add the cocoa nibs and pulse only until evenly dispersed.


Turn the dough out onto a large sheet of aluminum foil. Gather it together in your hands and squeeze into a cohesive mass. Pat into a 6 x 9 inch rectangle about 1/2 inches thick.  Fold foil over the dough and press it firmly flat and even. Place it in the refrigerator for at least 2 hours or overnight.


Preheat oven to 350 Degrees. Line a cookie sheet with parchment paper.


Remove dough from refrigerator and using a long sharp knife cut a slice about 1/8 inches wide from the short edge of the dough. Carefully transfer it to the cookie sheet using the knife blade. Repeat and fill the cookie sheet with slices placed at least 1 inch apart.  If any slices break, press them back together with your fingers.


Bake in middle of oven. 12 - 14 minutes or until the cookies are golden at the edges. Let pan cook completely on rack before removing cookies.  They will crisp up as they cool.


Enjoy! Mmmmmmm........





 

Lou Hanson Pottery