Ingredients

1½cupsunsalted butter

2cupspowdered sugar,divided

½tspsalt

2½cupsalmonds,divided

1tbspvanilla extract

3cupsflour

Preparation

Preheat oven to 325 degrees F.

Add 1½cups of the almonds to a food processor and pulse until the almonds are ground into a sand-like texture.

To a stand mixer add the butter and cream on medium speed for 1 minute until light and fluffy.

Add in ¾ cup powdered sugar and salt.

Add ground almonds and vanilla extract.

On low speed add in the flour until just combined.

Add in the chopped almonds for just 5 seconds until mixed in.

Line cookie sheets with parchment paper or a silpat.

Scoop 1 tablespoon sized scoops of dough onto the cookie sheets.

Bake for 13 to 15 minutes, watching carefully to make sure they don’t brown.

After the cookies cool for about 5 minutes, roll them in the remaining powdered sugar to coat, let them sit 1 minute then roll a second time to get a nice powdery coating.