cookware
- medium mixing bowl
- non-stick mats (optional)
- food processor
- whisk
- teaspoon measure
- cooling rack
1 | Move the oven racks to the 1/3 and 2/3 positions. Preheat the oven to 350°F. |
2 | Melt the butter inside of the warming oven in a medium bowl. Monitor it and pull it out just as the last bit of butters, then reserve. |
3 | Line the baking sheets with non-stick mats or butter and flour them. |
4 | Add the nuts and flour to the food processor. Process for 20-30 seconds until it looks like coarse powder. |
5 | Add the sugar to the melted butter and stir. Mix in the almond powder until the texture is smooth, then mix in the milk. |
6 | Working in batches of 4-6 cookies per baking sheet, measure out 1 teaspoon of dough per cookie. The cookies will spread, so space them out well. Bake until browned, about 8-10 minutes. |
7 | Pull the baking sheet out of the oven, rest for about 1 minute, then lift the cookies with a spatula and transfer them to a rack. Cool until they are crisp. Enjoy immediately or save for later in an airtight container. |
source: Jacques Pepin's Essential Pepin