Ingredients:
1 C. almonds
2 C. plus 2 Tbsp flour
1/4 tsp salt
1/2 tsp ground cinnamon
8 ounces (2 sticks) unsalted butter, softened
2 1/4 C. sifted powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Directions:
1. Pre-heat oven to 350 degrees. Spread 1 C. almonds on a baking sheet and toast until fragrant, about 12 minutes, let cool
2. Put toasted almonds, flour, salt and cinnamon in a food processor and process until almonds are finely chopped, about 1 minute, set aside.
3. In the bowl of a mixer fitted with the paddle, cream butter and 1 C sifted powdered sugar. on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
4. Roll dough into small balls, place on un-greased baking sheets
5. Bake until lightly browned around the edges, about 25 minutes (I cooked mine for 23) transfer to wire rack to cool.
6. Place remaining sugar in a bowl. Roll warm cookies in sugar. Let the cookie cool about 15 more minutes, and then roll again. Store in air tight container for up to 1 week.
