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2 cups All-purpose Flour
1/2 cup unsweetened Cocoa
2 sticks (8 ounces) unsalted Butter, at room temperature
1/2 cup granulated Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1 cup toasted Almonds, finely chopped
Sifted Confectioners Sugar
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Preheat oven to 350°F. Grease a baking sheet. Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds. Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack. While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days.
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