ALMOND-WALNUT COOKIES

Almond-Walnut Cookies image

Number Of Ingredients 7

1/4 pound whole almonds
1/4 pound walnuts pieces
1 cup sugar
1 teaspoon baking powder
1 tablespoon fine bread crumbs
1/2 teaspoon cinnamon (Mexican canela or Ceylon variety preferred)
1 large egg

Steps:

1. Preheat oven to 350°. Grease a cookie sheet. Put the nuts and sugar into a food processor and blend until fine, 10 to 15 seconds. Add the baking powder, bread crumbs, and cinnamon. Process 5 seconds. Add the egg and process to form a paste, about 5 seconds. 2. Roll walnut-size pieces of dough into thin rope shapes, then shape into crescents and put on the cookie sheet about 1 inch apart. Bake until golden brown, about 12 to 15 minutes. Transfer to a rack. Cool completely. Store, covered, at room temperature, up to 5 days, or freeze in a sealable plastic freezer bag up to 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves