Whisk the flour, baking powder, and salt in a medium bowl. Separately, using an electric mixer, beat the butter and sugar in a large bowl until smooth. Beat in finely ground almonds and vanilla. Beat in the flour mix just until combined. Put dough in the freezer for 15 minutes.
Position rack in the center of the oven and preheat to 170 degrees. Line a baking sheet pan with parchment paper. Shape the dough by teaspoonful into 7 cm long logs. Place on the paper 2.5 cm apart. Bake for 20 minutes or until golden brown. Cool for five minutes.
Melt milk chocolate in a double boiler until smooth, (Do not let any water come in contact with the chocolate). Put the 1/3 cup coarsely ground nuts in a bowl.
Dip your cooled cookies, (just one end in the melted chocolate, and then the same end in the ground nuts). Let stand for one hour until cool. Repeat with all the cookies. Save in a tin or Tupperware container.
You can substitute any nuts you like. The dough can be stored in the freezer and baked as needed.
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