Serves: 30
Total Calories: 76
1. In a food processor, blend the almonds with 2 tablespoons of the sugar and the salt until finely ground, about 15 seconds. Transfer to a bowl. Put the butter and the remaining sugar in the processor. Process 15 seconds, or until creamy. Add the egg and process 15 seconds. Add the ground almonds, lime zest, and vanilla. Process 10 seconds. Add the flour and pulse to blend well, 5 to 6 times. Transfer the dough to a bowl, cover, and refrigerate about 4 hours, or until firm and cold.
2. Preheat the oven to 375°. Grease a large cookie sheet or line with parchment paper. Remove the dough from the refrigerator, and roll into walnut-size balls. Place about 1 inch apart on the cookie sheet Bake until the cookies are browned around the edges and the tops are rounded and still white, about 12 minutes. Transfer the cookies to a rack. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for about 3 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Almond Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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