A seasonal sugary snack
2 1⁄4 sticks butter
1 cup sugar
4 cups flour
1 teaspoon baking powder
slivered almonds, toasted
2 tablespoons butter, melted
1⁄2 cup sugar
1 tablespoon cinnamon
Cream butter and sugar, and mix in eggs. Mix baking powder and flour, and add bit by bit to the butter mixture. Shape the dough into 1- to 2-inch cylinders, wrap in waxed paper, and freeze it until ready to bake.
Toast the slivered almonds in a 350-degree oven until golden and fragrant, about 5-7 minutes. Toss with the melted butter, sugar and cinnamon.
Before baking, allow the dough to rest at room temperature for about 20 minutes, and then slice it into very thin rounds (1-2mm thick) and place one inch apart on a parchment-lined cookie sheet. Brush them with the beaten egg, top them with the almond-sugar mixture, and bake in a 350-degree oven until golden, about 8-10 minutes.
Photography by Kip Dawkins | Prop Styling by Tyler Darden | Food Styling by J Frank
(Originally published in the December 2009 issue.)