cinnamon-almond shortbread

frollini alla cannella

makes about 4 dozen cookies

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Ingredients

1 3/4 cups plus 2 tablespoons unbleached all-purpose flour plus more for dusting
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed brown sugar
Pinch fine sea salt
1 large egg
1 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons slivered almonds
Special equipment: wax paper

Instructions

Into a small bowl, sift together flour and baking powder.

In a large bowl, stir together butter, sugar and salt until well mixed, then stir in egg and cinnamon to combine. In 3 additions,

add flour mixture, mixing with clean hands just until combined. Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.

Heat oven to 325º with rack in middle. Lightly dust a 12- x 16-inch sheet of wax paper with flour.

Divide dough into 3 pieces. Wrap and refrigerate 2 pieces. Roll out dough piece onto prepared wax paper to 1/4-inch-thick rectangle. Sprinkle with 1/3 of the nuts, then roll out to 1/8-inch thickness.

Slide wax paper onto a baking sheet (preferably rimless). Bake, turning once halfway through, until edges are lightly golden, about 20 minutes. Remove pan from oven and, on baking sheet, cut dough into 2-inch squares. Return to oven and bake until edges of cookies are lightly golden, about 5 minutes more.

Transfer cookies, still on wax paper, to wire rack to cool completely. Rinse pan under cold water to cool, then thoroughly dry. Repeat with remaining dough and nuts.

November 2010

keywords:

cookies, dessert

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Comments [2] | Add your comment

I had this cookie at a friends house and it was amazing! Light, buttery and crisp. She gave us the left-overs for the ride home and they never made it into the house! Our lovely hostess also added dried cherries to half of the batch, with was inspirational.
Posted: December 03, 2010 15:33 by mlmarks
This was the first Cucina Italia recipe that I had made and I was really disappointed in the lack of flavor and crispness. I am used to the buttery texture of shortbread and this just didn't add up. I didn't make the 2nd and 3rd batches. So sad. It was a good idea.
Posted: October 30, 2010 15:26 by ciaobella