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Almond Cookies (Alfafores de Almendras - Argentina)

1 3/4 cups unbleached all-purpose flour
3/4 cup finely ground blanched almonds
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tablespoon cognac
1/4 teaspoon almond extract
4 tablespoons heavy cream
3/4 cup slivered almonds

Mix thoroughly the flour, ground almonds, baking powder and salt in a medium size mixing bowl.

Cream butter and sugar in a large mixing bowl. Add egg, cognac and almond extract; beat until light and fluffy. Gradually stir in the dry ingredients and mix well to make a smooth dough. Gather the cookie dough into a ball, wrap it in plastic, and chill in the refrigerator for 2 hours or overnight.

Roll the dough out to a thickness of 1/8 inch, working with one third of it at a time, on a lightly floured surface. Cut the dough with fancy cookie cutters. Carefully transfer the cookies to buttered cookie sheets. Brush lightly with cream and put a few slivered almonds on top of each.

Bake the cookies on the upper rack of a preheated 350 degree F oven for 6 to 8 minutes, or until they are golden brown. Gently remove the cookies with a spatula to wire racks to cool.

Serve the almond cookies, or store them, once they are completely cooled, in an airtight tin at room temperature for up to 1 week.

Makes about 3 dozen 2 1/2 to 3-inch cookies.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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