---

MEXICAN CHOCOLATE BUTTER COOKIES

---

In medium skillet over medium heat, toast ½ cup sliced almonds, 1 teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper until fragrant, about 3 minutes; set aside to cool. Process cooled mixture in food processor until very fine, about 15 seconds. Whisk nut-spice mixture into flour before adding flour to dough in step 2. Proceed with recipe, rolling dough into log. Roll chilled log in ½ cup turbinado or sanding sugar before slicing.