Buttery French TV Snacks
Updated Dec. 5, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature
- ½cup sugar
- ½teaspoon kosher or flaky sea salt (if using fine or table salt, use ⅜ teaspoon)
- 1cup all-purpose flour
- 7tablespoons cold unsalted butter, cut into ½-inch pieces.
Nutritional analysis per serving (24 servings)
92 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 2 grams protein; 41 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position 2 oven racks in top third and bottom third of oven. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Step 2
In a food processor, grind nuts, sugar and salt to a fine meal. In a mixer, beat flour and butter together on low speed until texture is sandy. Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers. Do not use wet fingers: the cookies will collapse.
- Step 3
Pinch off about a teaspoon of dough and place in palm of your hand. With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid. Cookies need not be perfectly smooth or equal size. Place on parchment about 1 inch apart.
- Step 4
Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be turning golden brown on edges. Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.
Private Notes
Comments
I used a food processor throughout, as suggested by another reader. I added a cap-ful of both vanilla and almond extract. To shape, I found that if I kept chilling the dough it was much easier. I chilled it by putting the bowl into a Colorado snowdrift for a few minutes. I imagine Vermont or even Canadian snowdrifts might work as well. ;-)
Lacking a food-processor, I just used nut flour and added an extra tablespoon of butter to compensate for it likely being a touch drier. They still turn out perfectly delicious and are good as pecan in addition to hazelnut and almond.
these are so pleasing to the taste buds, easy and fun to make. I also did not use a mixer to prepare the ingredients. I use a mortar to grind the nuts. and a spoon to mix by hand. the consistency, was fine. Oh what a treat.
Anyone try making these with gluten free flour?
Oh…they tasted fantastic but collapsed and spread out. My hands were dry. Perhaps chilling would have helped? Next time will go the mini muffin tin route.
Building on others comments, I made this recipe easier with great results. First, I substituted store bought almond flour (1/2 cup), instead of prepping myself, and increased butter to 8 tbs/1 stick. Second, like others, i found dough loose, but i don't have mini muffin pan. So, instead of forming cookies by hand, I pressed the dough into a 1 tbs measuring spoon and then put on the cookie sheet. Super easy. Everyone at work loved these and gobbled them up!
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