Ingredients:

  • 1 cup (227g) Unsalted butter, softened to room temperature
  • 0.5 cup (60g) Powdered sugar
  • 1 tsp Pure vanilla extract
  • 1 tsp Almond extract
  • 2 cups (250g) All-purpose flour, spooned and leveled
  • 1 cup (120g) Raw almonds, toasted and finely ground
  • 0.25 tsp Salt
  • 1.5 cups (180g) Powdered sugar, sifted (for coating)

Instructions:

  1. Preheat your oven to 325°F (165°C). In a large bowl or stand mixer, cream the softened butter and 1/2 cup of powdered sugar until the mixture is pale and fluffy, approximately 3 minutes.
  2. Beat in the vanilla extract and almond extract until fully incorporated.
  3. Pulse toasted almonds in a food processor until they resemble coarse sand. Whisk the ground almonds, flour, and salt together in a separate bowl.
  4. Gradually add the dry ingredient mixture to the butter mixture on low speed until a thick dough forms and no white streaks of flour remain.
  5. Scoop 1-tablespoon portions of dough and roll them into 1-inch balls. Place them 1 inch apart on baking sheets lined with parchment paper.
  6. Bake for 12–15 minutes until the bottoms are barely golden and the tops are set but still pale.
  7. Let cookies cool for 5 minutes. While still warm, roll each cookie in the 1.5 cups of powdered sugar until fully coated, then place on a wire rack to cool completely.
  8. Once the cookies are completely cold, roll them in the powdered sugar a second time for a thick, snowy finish.