In 1994, I had the honor of working with ten other chefs to prepare a dinner for charity at the famed Charlie Trotter’s restaurant in Chicago. My husband,
|blanched or unblanched sliced almonds|
|unbleached all-purpose flour|
|instant espresso powder, preferably Medaglia D’Oro||.|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|pure vanilla extract||.||.|
Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment | Optional: a makeup brush designed to apply blush, used only for dusting the cookies
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Spread the almonds evenly on a baking sheet and
In a food processor, combine the almonds, flour,
Place the sugar into the food processor and, with the motor running, add the butter, about
Divide the dough into thirds, about
Scoop out 12 rounded teaspoons of dough (
Set the cookie sheet on a wire rack. Lay a sheet of parchment on the counter and place another wire rack on top. Use a pancake turner to lift the cookies onto the wire rack.
While the first batch of cookies is baking, roll out the dough balls for the second batch. Repeat baking, cooling, and applying the espresso powder with the second and then third batches.
Airtight: room temperature, 3 weeks; frozen, 6 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.