Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Genoese Nut Diamonds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: 3 dozen Baking these tender, slightly chewy treats twice, like biscotti, results in crisp, golden edges. We used Frangelico, a hazelnut liqueur, to flavor the cookies, but you could substitute other liqueurs, such as Nocello, Kahlua, or amaretto. Ingredients 5 tablespoons unsalted butter, melted and cooled, plus more for pan ⅓ cup unbleached all-purpose flour, plus more for pan ½ cup blanched almonds ½ cup blanched hazelnuts ⅔ cup sugar ¼ teaspoon kosher salt 3 large eggs ¼ cup Frangelico Slivered almonds, for garnish Directions Preheat oven to 350 degrees. Butter an 8-inch square baking pan and dust with flour, tapping out excess. In a food processor, pulse almonds, hazelnuts, 1/3 cup sugar, and the salt until nuts are finely ground. Beat butter and remaining 1/3 cup sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating until thoroughly combined. Reduce speed to low; beat in nut mixture, then Frangelico. Transfer batter to prepared pan. Bake, rotating pan halfway through, until top is golden and firm to the touch, and a wooden skewer inserted into center comes out clean, about 25 minutes. Let cool completely on a wire rack before removing cake from pan. Cut cake into 1-inch-wide rows; cut rows on a diagonal at 1 1/2-inch intervals to create 1 1/2-by-1-inch diamonds. Press an almond sliver into top of each diamond. (At this point, cookies can be refrigerated in an airtight container up to 1 week.) Remove diamonds from pan, and place on parchment-lined baking sheets, spacing 1 inch apart. Bake, rotating sheets halfway through, until edges are golden brown and crisp, about 20 minutes. Let cool completely on wire racks. Diamonds can be stored in an airtight container at room temperature up to 1 week. Rate it Print