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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with parchment paper and set aside.
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3
Combine almonds, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until nuts are finely ground, about 2 minutes.
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4
Place nut-sugar mixture in a medium bowl; set aside.
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5
Place flour in the bowl of the food processor and, with the motor running, drop in the pieces of cold butter.
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6
Once the butter is added, stop the motor and pulse until the mixture is sandy, about 10 (1-second) pulses.
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7
Add the reserved nut-sugar mixture, setting aside the bowl it was in, and pulse until the dough forms small curds and clumps, about 20 (1-second) pulses.
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8
Transfer to the reserved bowl.
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9
To shape the cookies, form small pieces of dough about the size of cherries.
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10
Squeeze them in your hand to form irregularly shaped balls and place on the prepared baking sheet about 1/2 inch apart.
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11
Bake for 5 minutes, then rotate the sheet from front to back.
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12
Bake for 8 minutes more, until the cookies are just browned on the bottom and crackly on top (they will still be soft).
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13
Let them cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely.
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14
The cookies will keep for about 5 days in an airtight container.
