Rating: 1.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 3 Ratings

An almond-based dough gives these nutty cookies crunch.

Martha Stewart Living, June 2005

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Recipe Summary test

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon; pulse to combine. Add butter; pulse until almond mixture resembles coarse meal.

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  • With machine running, add ice water, 1 tablespoon at a time, just until dough starts to come together (add more ice water, 1 teaspoon at time, if needed). Wrap dough in plastic. Refrigerate until cold and slightly firm, 20 to 30 minutes.

  • Preheat oven to 350 degrees. Roll dough out to just more than 1/4 inch thick on a lightly floured work surface. Cut out 8 circles using a 4-inch biscuit cutter. Transfer the rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Roll out remaining scraps, and repeat.

  • Bake until edges of biscuits turn golden brown, about 30 minutes. Transfer to wire racks using a wide spatula. Let cool completely. Top with sweetened ricotta and macerated strawberries.

Cook's Notes

Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries.

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Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1