Sticks & Nibs

• 3/4 C whole blanched almonds
• 1C + 2 Tbs Flour
• 2/3 C Sugar
• 1/4 tsp. Salt
• 6 Tbs Cold Butter
• 2 Tbs. Baileys Irish Cream
• 1 tsp Pure Vanilla extract
• 1/8 tsp Almond extract
• 1/4 C Roasted Cocoa Nibs

1. Almonds - toasted in oven, cool and ruff chop. Put in food processor and pulse 3-4 times.
2. Add to food processor: flour, sugar & salt, pulse till a fine meal. Add to food processor: Butter cut into small pieces, bailey, vanilla and almond extract. Pulse till well blended and damp looking.
3. Add to food processor: the roasted cocoa nibs, pluse till mixed in.
4. On a piece of foil mark a 6"x10" rectange. Dump mixture from food processor on foil and flaten to the 6x10 rectangle approximataely 3/8" thick. Wrap well in the foil and refrigerate over night.
5. Line 2 baking pans with parchment paper. Cut the sticks 3/8" thick one th 6" length side. Place, very carefully, on the pan about 1" apart. Use the knive or bench scraper to transfer the sticks.
6. Preheat oven to 350. Bake 12-14 min. Rotaate the pans halfway through baking for an even golden color. Cool on pans and store in an airtight container.

almonds, sugar, salt, butter, irish cream, vanilla, cocoa

Taken from www.epicurious.com/recipes/member/views/sticks-nibs-1213305 (may not work)