for 36 cookies
- ¾ cup
- 1 cup
butter plus 3 tablespoons (softened)
- 2 ¼ cups
granulated sugar (plus extra for sprinkling)
- 3 cups
unbleached all-purpose flour
- 1 teaspoon
- ½ teaspoon
- ½ cup
Preheat oven to 350º F. Coat 3 bear paw molds or madeleine pans thoroughly with nonstick cooking spray (work in batches if you don't have 3 molds or pans).
In a food processor, grind almonds until a crumbly paste forms. Set aside.
In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder and ground almonds. Add dry ingredients to the butter and sugar mixture; mix thoroughly.
Press dough into prepared molds or pans and bake for 15 to 20 minutes, or until a wooden toothpick inserted in the center of the cookie comes out clean. Allow cookies to cool for 5 minutes before gently sliding them out of the molds. Allow to cool completely, sprinkle with sugar. Serve.