You are cordially invited to the media launch of Fynbos Distillery at Jolly Rooster.
Grappa is used for so many things, try making these cookies. These hard, crunchy cookies are meant for dunking in a espresso.
- 1 1/2 cups whole blanched almonds (7 ounces), coarsely chopped
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1/2 cup grappa
How to Make It
Preheat the oven to 350°. Line a baking sheet with parchment paper. Put the almonds and sugar in a food processor and grind the nuts to a fine powder. Transfer to a large bowl and whisk in the flour and cinnamon. Add the grappa and stir until the dough resembles wet sand but holds together when pressed.
Form 1 tablespoon of dough into a bean or crescent shape and place it on the prepared baking sheet. Alternatively, form the dough into a ball, flatten it slightly and press down the center with your thumb. Repeat until the sheet is filled, spacing the cookies about 1/2 inch apart. Bake for 20 minutes, or until the cookies are pale brown and firm. Transfer the cookies to a wire rack to cool and repeat with the remaining dough.
The cookies can be stored for up to 3 days.