Almond Sticks with Cocoa Nibs

This week, i've been drawn to new recipes rather than old favorites. These almond dunking cookies are the fourth recipe Alice Medrich recipe i've baked in the past few days. I love cookies that are very convenient for dipping in a tall glass of milk.

Almond Sticks with Cocoa Nibs
adapted from Alice Medrich's Bittersweet.
3/4 cup whole blanched almonds
1 cup+ 2 T all purpose flour
2/3 cup sugar
1/4 tsp salt
6 T unsalted butter, cut into chunks
2 T water
1 tsp vanilla extract
1/8 tsp pure almond extract
1/4 cup cocoa nibs

Combine the almonds, flour, sugar, and salt in a food processor and pulse until it is a fine meal. Add the butter and pulse until the dough looks crumbly. Combine the water, vanilla, and almond extract and add it to the bowl, pulsing until it just looks damp. Add the cocoa nibs and pulse until evenly distributed.

On a big sheet of foil, press the dough into a 6x9 in rectangle that's 1/2 inch thick. Refrigerate for 2 hours or overnight. Preheat the oven to 350. Using a long, sharp knife, cut 3/8 in thick slices and place them on parchment lined cookie sheets, about 1 inch apart. Bake 12-14 minutes, until golden at the edges.