- 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
- 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.
- 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.
The cookies can be stored for up to 3 days.