Honey, let me tell you about one of my favorite recipes — Croq-Tele (Almond Cookies) Recipe is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like almonds, sugar, salt, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Croq-Tele (Almond Cookies) Recipe
Ingredients
- 0.75 cup Almonds
- 0.5 cup Sugar
- 0.5 teaspoon Salt
- 1 cup All-Purpose Flour
- 7 tablespoon Butter
Instructions
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Line a baking sheet with parchment paper and set aside.
- Combine almonds, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until nuts are finely ground, about 2 minutes.
- Place nut-sugar mixture in a medium bowl; set aside.
- Place flour in the bowl of the food processor and, with the motor running, drop in the pieces of cold butter.
- Once the butter is added, stop the motor and pulse until the mixture is sandy, about 10 (1-second) pulses.
- Add the reserved nut-sugar mixture, setting aside the bowl it was in, and pulse until the dough forms small curds and clumps, about 20 (1-second) pulses.
- Transfer to the reserved bowl.
- To shape the cookies, form small pieces of dough about the size of cherries.
- Squeeze them in your hand to form irregularly shaped balls and place on the prepared baking sheet about 1/2 inch apart.
- Bake for 5 minutes, then rotate the sheet from front to back.
- Bake for 8 minutes more, until the cookies are just browned on the bottom and crackly on top (they will still be soft).
- Let them cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely.
- The cookies will keep for about 5 days in an airtight container.
