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Almond-Grappa Cookies
© Simon Watson

Almond-Grappa Cookies

  • SERVINGS: MAKES ABOUT 3 1/2 DOZEN COOKIES
  • FAST
  • MAKE-AHEAD

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

  1. 1 1/2 cups whole blanched almonds (7 ounces), coarsely chopped
  2. 1 cup sugar
  3. 1 1/2 cups all-purpose flour
  4. 1/4 teaspoon cinnamon
  5. 1/2 cup grappa
  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.