Chocolate Almond Shortbread
['1/2 cup blanched whole almonds (3 oz)', '1 cup all-purpose flour', '5 tablespoons superfine granulated sugar', '2 tablespoons unsweetened cocoa powder (preferably Dutch-process)', '1/2 teaspoon cinnamon', '1/4 teaspoon salt', '1 stick (1/2 cup) unsalted butter, cut into small pieces', 'Confectioners sugar for dusting']
Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.
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