Buttery French TV Snacks

1. 1

   Position 2 oven racks in top third and bottom third of oven.

2. 2

   Preheat oven to 325 degrees.

3. 3

   Line two cookie sheets with parchment paper.

4. 4

   In a food processor, grind nuts, sugar and salt to a fine meal.

5. 5

   In a mixer, beat flour and butter together on low speed until texture is sandy.

6. 6

   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.

7. 7

   Do not use wet fingers: the cookies will collapse.

8. 8

   Pinch off about a teaspoon of dough and place in palm of your hand.

9. 9

   With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid.

10. 10

    Cookies need not be perfectly smooth or equal size.

11. 11

    Place on parchment about 1 inch apart.

12. 12

    Bake about 15 minutes, rotating cookie sheets halfway through.

13. 13

    Cookies should be turning golden brown on edges.

14. 14

    Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.