ALMOND-GRAPPA COOKIES These hard, crunchy cookies are meant for dunking in espresso or Vin Santo. 1 1/2 cups whole blanched almonds, coarsely chopped 1 cup sugar 1 1/2 cups all-purpose flour 1/4 teaspoon cinnamon 1/2 cup grappa Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put the almonds and sugar in a food processor and grind the nuts to a fine powder. Transfer to a large bowl and whisk in the flour and cinnamon. Add the grappa and stir until the dough resembles wet sand but holds together when pressed.

Form 1 tablespoon of dough into a bean or crescent shape and place it on the prepared baking sheet. Alternatively, form the dough into a ball, flatten it slightly and press down the center with your thumb. Repeat until the sheet is filled, spacing the cookies about 1/2 inch apart. Bake for 20 minutes, or until the cookies are pale brown and firm. Transfer the cookies to a wire rack to cool and repeat with the remaining dough.

Makes about 3 1/2 dozen cookies.

MAKE AHEAD: The cookies can be stored for up to 3 days.

[Food & Wine, October 2000]