Active Time

　　15 min

　　Total Time

　　1 hr

　　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.

　　

Ingredients

Makes 32 cookies

　　1/2 cup blanched whole almonds (3 oz)

　　1 cup all-purpose flour

　　5 tablespoons superfine granulated sugar

　　2 tablespoons unsweetened cocoa powder (preferably Dutch-process)

　　1/2 teaspoon cinnamon

　　1/4 teaspoon salt

　　1 stick (1/2 cup) unsalted butter, cut into small pieces

　　Confectioners sugar for dusting

　　

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.

　　Cooks' note:

　　Cookies can be made 5 days ahead and kept in an airtight container at room temperature.