Ingredients
1/2
cup blanched whole almonds (3 oz)
5
tbsp superfine granulated sugar
2
tbsp unsweetened cocoa powder (preferably Dutch-process)
1
stick (1/2 cup) unsalted butter, cut into small pieces
Confectioners sugar for dusting
Directions
1.
Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
2.
Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
3.
Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.
5.
Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
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