Special equipment
food processor, stand mixer, parchment
paper, baking sheets
Ingredients
serves Makes 1 dozen cookies, active time 20 minutes, total time 1 hour 40
minutes
- 1/2 cup toasted almonds
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups confectioners' sugar, divided
- 1 teaspoon vanilla
- 1 cup all purpose flour
- Pinch salt
- 1/2 teaspoon cinnamon
Procedures
-
Place toasted almonds in bowl of food processor and pulse until coarsely
ground, about 10 pulses. Set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat together
butter and 1/4 cup confectioners sugar until blended. Beat in vanilla. Add flour
and salt and beat until just combined, then beat in ground almonds. Cover dough
in plastic wrap and chill in refrigerator for 1 hour.
-
Adjust oven rack to upper and lower middle positions and preheat oven to
350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk
together remaining 1 cup confectioners sugar and cinnamon. Take dough from
fridge and roll into walnut-sized balls, then place on baking sheet. Bake
cookies until golden on top, 15-18 minutes. When cool enough to touch, roll
balls in confectioners sugar mix, then place on cooling racks. When cooled
completely, roll again in sugar to coat.
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