|
In a food processor, combine the flour and butter. Pulse 2 or 3 times until
the mixture resembles very coarse cornmeal. Add the sour cream and pulse brefly until the dough just begins to come together. Do not over mix. Form
into a disk, wrap in plastic, and refrigerate for 4 hours or overnight.
|
|
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment. In a medium bowl, combine the almonds, sugar, and cinnamon. Sprinkle the almond-sugar mixture over a work surface, place the disk of dough on top, and roll out into a 9-by-12-inch rectangle approximately 1/8-inch thick, encrusting the underside of the dough with the almond-sugar mixture. Trim the edges and cut into even strips, 9 inches long by 1/2- inch wide.
|
