Dorie Greenspan's Eastern European-inspired cookies, sometimes called kipfel, have the perfect buttery crumb and a nutty bite from almond flour. For the holidays, we dust them with confectioners' sugar, but they are also great dusted with granulated sugar and eaten year-round.
For Fabio Trabocchi's Spanish-born wife, Maria, it isn't Christmas without polvorones, crumbly Spanish almond cookies traditionally made with pork fat. Trabocchi developed this all-butter version while he and Maria were living in London and unable to find the Spanish original.
Nutty flavors of toasted almonds add the perfect crunch to these soft peanut butter cookies. For an easier version, substitute almond slivers for the whole almonds, allow you to skip the step of chopping the almonds and just decorate the cookies with almond slivers or leave the tops plain.
Coconut oil, cocoa nibs and sliced almonds combine together to make these lace cookies extra crispy. They're rich and buttery (yet butterless) and full of almond flavor. Try them crumbled into a bowl of vanilla ice cream or even topping a slice of cheesecake.
To bring out the flavor of the rosemary in these barely sweet cookies, Dorie Greenspan first rubs the leaves with granulated sugar—a technique she learned from renowned French pastry chef Pierre Hermé.