Buttery almond crisps
Makes about 26 cookies
| 1 1/2 | cups flour |
| 1/4 | teaspoon baking powder |
| 1/4 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon freshly grated nutmeg |
| 2 | tablespoons almond paste |
| 1/4 | cup firmly-packed light brown sugar |
| 1 | cup (2 sticks) unsalted butter, softened |
| 3/4 | cup granulated sugar |
| 1 1/2 | teaspoons vanilla extract |
| 2 | tablespoons ground almonds |
| Extra granulated sugar (for shaping) | |
| 1/2 | cup sliced almonds (for sprinkling) |
2. In a bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a food processor, work the almond paste and brown sugar, pulsing the mixture, until it looks sandy; set aside.
4. In an electric mixer, cream the butter on medium-low speed for 3 minutes. Add the granulated sugar and beat for 1 minute on medium. Add the almond paste mixture and beat 1 minute more. Blend in the vanilla and ground almonds.
5. On low speed, blend in the flour mixture. Scrape down the sides of the bowl often.
6. Remove the bowl from the mixer stand. Using a 1-tablespoon measure, take rounded spoons of dough and place them on the prepared baking sheets, arranging them 3-inches apart. Smooth the edges of the mounds slightly with your fingers.
7. Put enough extra granulated sugar in a shallow bowl to cover the bottom. Press the bottom of a smooth-surfaced juice glass in the dough to grease it lightly. Dip the glass in the sugar, then flatten each mound with the glass. Sprinkle a few sliced almonds on top. Continue in this way until all the batter is used.
8. Bake the sheets for 15 minutes, or until set and golden brown. Let the cookies sit on the sheets for 2 minutes, then transfer them to wire racks to cool. Store in an airtight container. Lisa Yockelson Notes: 