A nutty trio makes some tasty cookies

Almonds come in all shapes and sizes, but also in a moist paste and ground to a powder. Combine three of these -- sliced almonds, almond paste, and ground almonds -- and a simple and mellow confection emerges. The trio develops the essence of the nut.

The combination of almonds in three forms merges perfectly with both light brown and granulated sugars and the butter, giving the cookies a flavor reminiscent of praline.

To make it easier on the baker, the dough stores nicely in the refrigerator for two days so you can bake them fresh before company comes. To prepare the dough ahead of time, pat it out into a rough cake on a large sheet of plastic wrap and enclose it tightly. Let the dough soften at a cool room temperature. Then take tablespoon-size chunks off the solid block, smooth the edges, flatten, dip in sugar, top with sliced almonds, and bake. Just add a minute or two to compensate for the cool dough.

The cookies are delightful with coffee or tea, and they'll complement a range of other desserts such as mousse, ice cream, or a fresh fruit salad. -- LISA YOCKELSON