-
1
Preheat oven to 350 degrees F.
-
2
Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty).
-
3
Transfer the pan to a wire rack to cool.
-
4
In a food processor, grind the nuts with 1/4 cup of the flour.
-
5
Set aside.
-
6
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes.
-
7
Add the vanilla and beat well.
-
8
Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.
-
9
Stir in the nut mixture.
-
10
Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
-
11
Preheat oven to 325 degrees F.
-
12
Roll the dough in between two sheets of waxed paper to 3/16-inch thick.
-
13
Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles.
-
14
Sprinkle the cookies with the turbinado sugar.
-
15
Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps).
-
16
Prick the cookies with a fork and bake until pale gold all over, about 10 minutes.
-
17
Cool on a wire rack.
