1/2 pound (that's two sticks) room temp. unsalted butter
8 Tbsp. confectioner's sugar, plus more for dusting
1 large egg
Zest of 1 lemon
2 Tbsp. grappa (or other brandy)
1 Tbsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1 cup finely chopped, blanched almonds
2 cups all-purpose flour (approx.)
-Using a food processor equipped with a steel blade, cream the butter and the confectioner's sugar.
-Add the egg, lemon juice, grappa, and vanilla and continue to process until blended.
-Gradually add the cinnamon, baking powder, salt, chopped almonds, and enough of the flour to produce a dough that is firm but not dry.
-Chill the dough in the refrigerator 1/2 hour.
-Preheat the oven to 350 degrees and grease 2 cookie sheets.
-Take 2 tsp. of the dough and roll it by hand into a torpedo shape, 1.5 inches long by 1 inch wide at the center. Continue forming the rest of the dough and place the cookies 1.5 inches apart on the greased cookie sheets. Bake 2 sheets at a time for 20 to 25 mins., or until slightly firm but still white.
-Remove from the oven, cool slightly, then roll the cookies in confectioner's sugar. Store in an airtight container. Opa! -Diana