3/4 c sliced almonds
3/4 c sugar
3/4 c unsalted butter, sliced and softened
1/2 tsp vanilla extract
1/8 tsp almond extract
1 2/3 c wheat flour
1/2 tsp fine salt
1 c confectioner’s sugar
1. Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth. Add the vanilla and almond extracts. Pulse. Add flour and salt. Pulse to create dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
2. Preheat oven to 325 F. Line two baking sheets with parchment.
3. Cut the chilled dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes.
4. Briefly cool the cookies on a rack, then gently toss in the confectioner’s sugar until evenly coated.
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2 TBS olive oil
2 onions, slides
1 red pepper, sliced
1 red chili, seeds removed, sliced
1 3/4 c chopped tomatoes
1 TB superfine sugar
2 garlic cloves, minced
salt and pepper
1 small bunch parsley, chopped
Heat the oil in a cast-iron pan. Add the onions, pepper, and chili and sauté until they caramelize and soften. Add the tomatoes and sugar and simmer until the liquid has evaporated. Make 4 pockets in the tomato mixture and crack an egg into each of them. Cover the pan and cook for 1 minute more.
1 1/3 cup (about 8 ounces) red lentils, picked through and rinsed
7 cups low-sodium vegetable broth
1 large onion, diced
1 large carrot, diced
4 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, or to taste
3/4 teaspoon fine sea salt, or to taste
Lemon wedges and chopped mint for serving (optional)
In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.
Remove the pot from the heat and use an immersion blender to quickly blend the soup until it is creamy but not completely puréed. Or, you can blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed. Add salt and serve with lemon wedges and a garnish of mint if desired.