Fresh fruit and tangy soft cheeses make perfect partners for these salty-sweet wheatmeal cookies. Or, try using them in place of risen biscuits for strawberry shortcake: Top a biscuit with a dollop of sweetened ricotta cheese and some macerated berries.

　　

Ingredients

Makes 15

　　1 cup blanched whole almonds, toasted

　　3/4 cup whole wheat flour

　　1/2 cup all-purpose flour, plus more for work surface

　　1/3 cup packed light brown sugar

　　1/2 teaspoon coarse salt

　　1/4 teaspoon ground cinnamon

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

　　2 tablespoons ice water, plus more if needed

　　

Step 1

Pulse almonds in a food processor until coarsely ground. Add both flours, brown sugar, salt, and cinnamon, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, pour in enough water until dough just starts to come together on the sides of the bowl. Shape dough into a ball, and wrap in plastic. Refrigerate until cold and slightly firm, no longer than 30 minutes.

　　

Step 2

Preheat oven to 350°F. Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick. Cut out 3-inch circles. Carefully gather scraps of dough, reroll, and cut out remaining biscuits. Place on baking sheets lined with parchment paper, spacing 1 1/2 inches apart. Bake until edges are golden brown, about 30 minutes, rotating halfway through. Let cool on baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

　　Martha Stewart's Cookies