Almond-Grappa Cookies

These hard, crunchy cookies are meant for dunking in espresso or Vin Santo.

KEY: Baking, Christmas, Holiday Open House, Italian, Cookies, Desserts, Fast, Make Ahead, Afternoon Tea

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  • 1 1/2 cups whole blanched almonds (7 ounces), coarsely chopped
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 cup grappa

How to make this recipe

  1. Preheat the oven to 350°. Line a baking sheet with parchment paper. Put the almonds and sugar in a food processor and grind the nuts to a fine powder. Transfer to a large bowl and whisk in the flour and cinnamon. Add the grappa and stir until the dough resembles wet sand but holds together when pressed.
  2. Form 1 tablespoon of dough into a bean or crescent shape and place it on the prepared baking sheet. Alternatively, form the dough into a ball, flatten it slightly and press down the center with your thumb. Repeat until the sheet is filled, spacing the cookies about 1/2 inch apart. Bake for 20 minutes, or until the cookies are pale brown and firm. Transfer the cookies to a wire rack to cool and repeat with the remaining dough.

Make Ahead

The cookies can be stored for up to 3 days.

Contributed By Photo © Simon Watson Published October 2000

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