Almond Buttons
- Course: Dessert
- Features: Holiday (Christmas)
Summary:
These small nut-based cookies look artful but are easy to assemble. Skinned hazelnuts may be substituted for the almonds.
STORE: In an airtight container for up to 2 weeks. The dough can be refrigerated in a resealable plastic food storage bag for up to 5 days. If you plan to freeze the baked cookies, for best results do not top with the chocolate and almond until after they are thawed.
Makes 66 to 72 cookies
Ingredients:
- 2 cups whole, skin-on almonds, toasted (see NOTE)
- 2 cups flour
- 3/4 cup confectioners' sugar
- 1/4 teaspoon salt
- 16 tablespoons (2 sticks) plus 1 1/2 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 ounces semisweet chocolate
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 2 large baking sheets with parchment paper.
Finely grind 1 cup of the almonds in a food processor or blender and transfer to a large mixing bowl. Add the flour, confectioners' sugar and salt. Use your hands to thoroughly work in 16 tablespoons (2 sticks) of the butter and the vanilla and almond extracts until a soft dough forms (it should not crumble). Transfer to a resealable plastic food storage bag and refrigerate until well chilled (at least 20 minutes) or up to 5 days. Use the palms of your hands to roll the dough into 1/2-inch balls. Place on the baking sheets; spray the back of a small-size melon baller with nonstick cooking oil spray and use it to indent the top of each ball, holding the edges of the dough together as you work (if the edges crack, blend them back together). Bake 1 sheet at a time for about 15 minutes, until the cookies begin to brown. Transfer them carefully to a wire rack to cool.
Meanwhile, place the chocolate and the remaining 1 1/2 tablespoons of butter in a small metal mixing bowl and suspend the bowl over a saucepan containing an inch or two of very hot water over medium heat. When the chocolate and butter have melted, stir to combine. Use a spoon to drizzle a small amount of chocolate into the indentation of each cookie. Top each with one of the remaining whole almonds. Let set completely before storing.
NOTE: To toast almonds:Cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.
Recipe Source:
Adapted from "New Almond Cookery," by Michelle Schmidt (Simon and Schuster, 1984).
E-mail the Food Section with recipe questions.
(Julia Ewan)
