Buttery French TV Snacks

• 3/4 cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature
• 1/2 cup sugar
• 1/2 teaspoon kosher or flaky sea salt (if using fine or table salt, use 3/8 teaspoon)
• 1 cup all-purpose flour
• 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces.

1. Position 2 oven racks in top third and bottom third of oven.
2. Preheat oven to 325 degrees.
3. Line two cookie sheets with parchment paper.
4. In a food processor, grind nuts, sugar and salt to a fine meal.
5. In a mixer, beat flour and butter together on low speed until texture is sandy.
6. Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers.
7. Do not use wet fingers: the cookies will collapse.
8. Pinch off about a teaspoon of dough and place in palm of your hand.
9. With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid.
10. Cookies need not be perfectly smooth or equal size.
11. Place on parchment about 1 inch apart.
12. Bake about 15 minutes, rotating cookie sheets halfway through.
13. Cookies should be turning golden brown on edges.
14. Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.

blanched almonds, sugar, kosher, flour, cold unsalted butter

Taken from cooking.nytimes.com/recipes/1015808 (may not work)