Semolina-Corn Sables

Directions

1. 1
   In a food processor, pulse the almond flour, confectioners' sugar, semolina, cornstarch and salt.
2. 2
   Add the butter and pulse until smooth.
3. 3
   Add the egg white and pulse until incorporated.
4. 4
   Add the corn nuts and pulse just until blended.
5. 5
   Scrape the dough (it will be very soft) onto a sheet of plastic wrap and top with another sheet.
6. 6
   Pat the dough into a rough 10-by-8-inch rectangle and transfer to a baking sheet.
7. 7
   Freeze until very firm, 30 minutes.
8. 8
   Preheat the oven to 325 and line a baking sheet with parchment paper.
9. 9
   On a floured surface, unwrap the dough and trim it to an even 10-by-8-inch rectangle.
10. 10
    Cut lengthwise into 3 strips and then crosswise into 1-inch-wide rectangles.
11. 11
    Arrange on the baking sheet, about 1/2 inch apart.
12. 12
    Bake the cookies for 30 minutes, until golden; transfer to a rack to cool.
13. 13
    Serve.