frollini alla cannella
makes about 4 dozen cookies
- 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
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.
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