1 cup (2 sticks) unsalted butter
1 cup (4.5 oz) blanched, slivered almonds
½ cup confectioners’ (powdered) sugar
1-½ tsp vanilla extract
1 tsp almond extract
2 cups all-purpose unbleached white flour
½ tsp salt
1 to 2 cups confectioner’s sugar for coating
To Make It:
Take the butter out to soften.
Turn on your oven to 325ºF to preheat. Line cookie sheets with parchment paper. Set aside. Get out cooling racks.
The confectioners’ sugar used to coat these cookies tends to go everywhere. In an effort to somewhat control the sugar spread, first put wax paper down on your counter, then put your cooling racks on top of the wax paper.
Grind the almonds in a miniature food processor until very fine. The particles will be a little larger than cornmeal. Set aside.
Put the butter into a large mixing bowl. Beat with an electric mixer to break up the butter. Add ½ cup confectioners’ sugar and beat until creamy. Add the ground almonds, vanilla extract and almond extract. Beat until everything is well mixed.
Sift 1 cup of the flour and the salt into the butter/almond mixture. Beat with the electric mixer. Sift the remaining cup of flour into the bowl and beat until well mixed, about 1 minute. You will end up with a dough that looks sort of marbleized.
Roll about 1 Tbsp of the dough into a ball and put it on the lined cookie sheet. Repeat until all of the dough is used. These cookies do not spread very much at all, so they can be quite close together. You can get 2 dozen on one cookie sheet.
Bake for 13 to 17 minutes until 1 or 2 of them cracks a little on top. DO NOT BROWN! Remove them from the oven and put onto cooling racks.
Put about 1 cup of confectioners’ sugar into a gallon plastic zipper bag. Put the warm cookies into the bag, about 6 at a time, close the zipper, then gently tilt the bag back and forth to coat the cookies. Remove the cookies from the bag and return to the cooling rack. Repeat with the rest of the cookies.
When the cookies have cooled completely, add another ½ to 1 cup confectioners’ sugar to the bag and coat them again.
Makes about 4 dozen cookies.
*You can use walnuts or pecans in place of the almonds. If you substitute a different nut, then use double the amount of vanilla extract and no almond extract.