Powdered Almond Cookies (Biscuits)
- 3/4 cup sliced almonds
- 3/4 cup sugar
- 3/4 cup butter, sliced and left to get soft
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup confectioners sugar
Pulse the almonds and sugar together in a food processor until very finely ground.
In a bowl, add the almond and sugar to the butter and mix until smooth. Add vanilla and almond extracts.
Sift together the flour and salt and slowly add 1/2 of the combination in the bowl and mix, then add the second 1/2 and mix until it forms a soft dough.
Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
Preheat the oven to 325 degrees F.
Line 2 baking sheets with parchment paper. Cut the dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden 15 to 20 minutes.
Briefly cool the cookies on a rack for about 5 minutes.
Put the confectioners sugar in a pie plate, then gently toss in the confectioners sugar until evenly coated.
Return cookies to rack and cool to room temperature then toss again in the confectioners sugar.
Makes about 2-1/2 dozen cookies.