1 cup plus 2 tablespoons flour
3/4 cup whole almonds (Medrich recommends blanched, but I'm not that fancy)
2/3 cup sugar
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, cubed
1/4 cup roasted cacao nibs
1 teaspoon vanilla extract
2 tablespoons cold water
Pulse the flour, almonds, sugar, and salt in a food processor until smooth. Add the butter, and pulse until pea-size crumbles form. Add the cacao nibs, vanilla, and water, and pulse just a few times until a crumbly dough forms.
Form the dough into a 6- x 9-inch rectangle, about 1/2-inch thick, and wrap in plastic wrap, parchment, or a plastic bag. Transfer to your refrigerator, and chill at least 2 hours, or up to overnight.
When you're ready to bake the cookies, preheat your oven to 350° Fahrenheit, and line a baking sheet with parchment paper (or two baking sheets, if yours are small). Unwrap the dough onto a cutting board, and slice crosswise into 1/2-inch x 6-inch thick batons. Transfer to your baking sheets, leaving an inch between cookies. Bake until cookies are golden around the edges, ~20 minutes. Transfer to a rack, and cookies cool completely before serving.