Categories: Cookies
Ingredients
- 1/2 cup blanched whole almonds, toasted
- 1/2 cup light rye flour
- 1/2 cup all-purpose flour
- 1/4 tsp. coarse salt
- 1/4 tsp. ground cinnamon
- 1 stick unsalted butter, softened
- 1/2 cup confectioners' sugar, plus more for dusting
- 1 large egg yolk
- 1/4 tsp. almond extract
Directions
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In a food processor, pulse almonds and flours until nuts are finely ground. Add salt and cinnamon, pulse to combine.
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In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until smooth and fluffy. Add egg yolk and almond extract; beat in flour mixture until just combined.
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Preheat oven to 350 degrees. Roll tablespoon-size portions of dough into 1/4 inch thick ropes, each about 7 inches long. Transfer to Parchment-lined baking sheets and shape hearts. Refrigerate until firm, about 10 minutes.
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Bake, rotating sheets halfway through, until cookies are golden brown and crisp, about 17 minutes. Let cool completely on baking sheets on wire racks. Dust with confectioners’ sugar just before serving.
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makes about 2 dozen