- TOTAL TIME: 45 MIN
- SERVINGS: 40 cookies
To breathe new life into crispy, buttery cookies, mix in salty pepitas and chewy bits of dried fruit.
- 1 cup fine almond flour
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup salted toasted pumpkin seeds (pepitas)
- 1/2 cup finely chopped dried mango, apricots or cranberries
- Preheat the oven to 350°. Line two baking sheets with parchment paper. In a small bowl, whisk the flours with the salt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients, pepitas and mango. Gather up the dough and knead a few times to form it into a ball.
- Transfer the dough to a work surface lined with parchment paper. Using a lightly floured rolling pin, roll out the dough to a 10-by-12-inch rectangle. Transfer the dough (on the paper) to a baking sheet and freeze for 15 minutes, until firm but not frozen.
- Using a sharp knife, trim the edges of the dough. Cut the dough into twenty 2-by-3-inch rectangles, then cut each in half to form 40 triangles. Arrange the cookies on the prepared baking sheets, spacing them 1 inch apart. Bake for 10 to 12 minutes, until lightly golden and set. Transfer the cookies to racks to cool.