3/4 cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature
1/2 cup sugar
1/2 teaspoon kosher or flaky sea salt (if using fine or table salt, use 3/8
1 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Position 2 oven racks in top third and bottom third of oven. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
In a food processor, grind nuts, sugar and salt to a fine meal. In a mixer, beat flour and butter together on low speed until texture is sandy. Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers. Do not use wet fingers: the cookies will collapse.
Pinch off about a teaspoon of dough and place in palm of your hand. With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid. Cookies need not be perfectly smooth or equal size. Place on parchment about 1 inch apart.
Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be turning golden brown on edges. Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.