These things will melt in your mouth!
1/2 cup (1/5 oz.) unblanched slice almonds, toasted
1/3 cup (1.25 oz.) pecan halves, toasted
1/4 cup (1.25 oz.) whole hazelnuts, toasted and as much of the skin as possible rubbed off
3/4 cup + 1 Tbs. (4 oz.) bleached AP flour
1/8 tsp. salt
2 Tbs. (1 oz.) firmly packed brown sugar
1/2 cup (4 oz.) unsalted butter
1 1/2 tsp. water
1/2 tsp. pure vanilla
1/2 cup (3.5 oz.) superfine sugar
Oven to 350°F.
In a food processor, process the brown sugar with the nuts until the nuts are powder fine. Cut the butter into a couple of pieces and add it with the motor running. Process until smooth and creamy. Add the water and vanilla and process until incorporated, scraping down the sides of the bowl. Add the flour and pulse just until incorporated.
Using 2 level tsp. dough for each cookie, shape each into date-like pieces, about 1 3/4 inches long X 3/4 inches wide and place them on cookie sheets about 1 1/2 inches apart. Bake about 15 minutes or until lightly brown. Cool on the sheets for a few minutes, the lift off and gently roll them in the superfine sugar. Transfer to wire rack to cool, then dip them in the sugar again.
Store in an airtight container at room temp for a month, or freeze them for several months.
(about 32 cookies)