Almond-Walnut Cookies
Galletas de NuezThese crescent-shaped cookies are delicate and rich, very much like one of my favorite crispy little cookies in Mexico City.
Ingredients
Makes about 20 cookies
- ¼ pound whole almonds
- ¼ pound walnut pieces
- 1 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon fine bread crumbs
- ½ teaspoon cinnamon Mexican canela or Ceylon variety preferred
- 1 large egg
Instructions
- Preheat oven to 350°.
- Grease a cookie sheet.
- Put the nuts and sugar into a food processor and blend until fine, 10 to 15 seconds.
- Add the baking powder, bread crumbs, and cinnamon.
- Process 5 seconds.
- Add the egg and process to form a paste, about 5 seconds.
- Roll walnut-size pieces of dough into thin rope shapes, then shape into crescents and put on the cookie sheet about 1 inch apart.
- Bake until golden brown, about 12 to 15 minutes.
- Transfer to a rack.
- Cool completely.
Notes / Tips / Wine Advice:
Store, covered, at room temperature, up to 5 days, or freeze in a sealable plastic freezer bag up to 3 weeks.
