These crumbly cookies are extremely easy to make, and they improve with time. We recommend baking them a couple of days ahead — if you can resist the temptation to eat them immediately.
Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 32 cookies
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
Step 2
Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
Step 3
Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.
