| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 20 min |
| Inactive: | 1 hr 30 min |
| Cook: | 20 min |
| Yield: | about 30 cookies |
Ingredients
- 3/4 cup sliced almonds
- 3/4 cup sugar
- 3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 cup confectioners’ sugar
Instructions
- Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make 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 chilled 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, rotating the sheets once, 15 to 20 minutes. Put the confectioners’ sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners’ sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 114 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 12 mg |
| Sodium | 40 mg |
Reviews
Not much of a baker and these seemed reasonably easy. Flat, beige…disappointed. Followed recipe to a t. What makes them flat?
Made these today and they came out great! So yummy. Only change i made was increasing the almond extract to 1tsp. With just 1/2 tsp of vanilla. I was worried about the dryness of the dough but after refrigerating for 30 min like it says, they balled nicely in my palms. (I used a small cookie scoop). 15 minutes was all they needed for bake time. What a nice , melt in your mouth almond flavored cookie.
We love these cookies. I don’t even use the powdered sugar, to cut down on sweetness. You can really taste the almonds this way. Great for snacking!
Buttery, nutty, amazing goodness- brought them to cookie exchanges and holiday dinners- always the 1st to go. So yummy and easy to make!
I couldn’t find the recipe I have used for years.. I’m so glad I found this recipe. Love the taste of almond in these. So delicious. I will be making these every year!
These came out even better than I expected! Rather than roll the dough into a log, I simply put it in a bowl, covered the top of the dough with wax paper, and refrigerated it for just under an hour. I then used a 1/8 cup cookie scoop to yield 20 cookies. The cookies were done in 18 minutes for me at 325. Word of caution: they look very pale when done, and will immediately fall apart if handled straight out of the oven, but firm up nicely when cooled. I used just half a cup of powdered sugar and used a fine mesh strainer to dust the tops of the cookies and found it to be plenty.
These are amazing! My new favorite cookie. I made them gluten free with cup4cup and I think I cut them too big but they came out amazing. I remember making these when I was a kid but with pecans and I hated them. What a great change.
These turned out poorly for me, most likely my own fault. I tried to double the recipe and that ended up compressing the dough in my food processor so that the butter didn’t incorporate properly. I should have transfered the dough into my stand-up mixer and made sure it mixed well and aerated. The cookies ended up being flat, oily, hockey pucks. Fair warning – if you have a small food processor or try to double the recipe, transfer the dough to another mixer when incorporating the flour.
Easy and perfect cookie to give as Christmas gifts! Did a test-run today since I want to make boxes of these cookies as gifts for my coworkers. They came out perfect and could not have been easier. Chilling in the refrigerator stage is important, I first pulled them out early and they were difficult to form properly. I added a little additional extract as per the other reviews which I would recommend as well. Baked twenty minutes total, turning the pan after ten minutes. My oven tends to cook somewhat more slowly then ovens I’ve had in the past, but 20 was perfect. They came out crispy and soft in the middle. I think little cracks to the cookie are a good indication that they’re done. Wonderful cookie!
These cookies are easy to make, taste amazing, and were a hit at my work party. I can see how they dry out if they are overcooked, so you really have to watch these in the oven. As soon as they start to crack, they are done. I think mine cooked 18 minutes and they were perfect.