Almond Sticks with Cacao Nibs

Ingredients

• 1 cup plus 2 tablespoons
• Flour
• 3/4 cup
• Whole almonds (Medrich recommends blanched, but I’m not that fancy)
• 2/3 cup
• Sugar
• 1/2 teaspoon coarse
• Salt
• 6 tablespoons
• Unsalted butter, cubed
• 1/4 cup
• Roasted cacao nibs
• 1 teaspoon
• Vanilla extract
• 2 tablespoons cold water

Directions

Pulse the flour, almonds, sugar, and salt in a food processor until smooth. Add the butter, and pulse until pea-size crumbles form. Add the cacao nibs, vanilla, and water, and pulse just a few times until a crumbly dough forms.

Form the dough into a 6- x 9-inch rectangle, about 1/2-inch thick, and wrap in plastic wrap, parchment, or a plastic bag. Transfer to your refrigerator, and chill at least 2 hours, or up to overnight.

When you’re ready to bake the cookies, preheat your oven to 350 Fahrenheit, and line a baking sheet with parchment paper (or two baking sheets, if yours are small). Unwrap the dough onto a cutting board, and slice crosswise into 1/2-inch x 6-inch thick batons. Transfer to your baking sheets, leaving an inch between cookies. Bake until cookies are golden around the edges, 20 minutes. Transfer to a rack, and cookies cool completely before serving.