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Almond-Walnut Cookies

Galletas de Nuez
These crescent-shaped cookies are delicate and rich, very much like one of my favorite crispy little cookies in Mexico City.
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Ingredients

Makes about 20 cookies

  • ¼ pound whole almonds
  • ¼ pound walnut pieces
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 tablespoon fine bread crumbs
  • ½ teaspoon cinnamon Mexican canela or Ceylon variety preferred
  • 1 large egg

Instructions

  • Preheat oven to 350°.
  • Grease a cookie sheet.
  • Put the nuts and sugar into a food processor and blend until fine, 10 to 15 seconds.
  • Add the baking powder, bread crumbs, and cinnamon.
  • Process 5 seconds.
  • Add the egg and process to form a paste, about 5 seconds.
  • Roll walnut-size pieces of dough into thin rope shapes, then shape into crescents and put on the cookie sheet about 1 inch apart.
  • Bake until golden brown, about 12 to 15 minutes.
  • Transfer to a rack.
  • Cool completely.

Notes & Wine Advice

Store, covered, at room temperature, up to 5 days, or freeze in a sealable plastic freezer bag up to 3 weeks.
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Course; Coockies / Biscuit / Nuts
Cuisine; Mexican