Buttery French TV Snacks (Croq-Télé)

Adapted from “Field Guide to Cookies” by Anita Chu (Quirk Books, 2008)
Time: 45 minutes

ingredients

3/4 cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature
1/2 cup sugar
1/2 teaspoon kosher or flaky sea salt (if using fine or table salt, use 3/8
teaspoon)
1 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into 1/2-inch pieces.

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1. Position 2 oven racks in top third and bottom third of oven. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
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2. In a food processor, grind nuts, sugar and salt to a fine meal. In a mixer, beat flour and butter together on low speed until texture is sandy. Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers. Do not use wet fingers: the cookies will collapse.
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3. Pinch off about a teaspoon of dough and place in palm of your hand. With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid. Cookies need not be perfectly smooth or equal size. Place on parchment about 1 inch apart.
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4. Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be turning golden brown on edges. Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.
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Yield: About 2 dozen cookies.
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Copyright 2008 The New York Times Company