Follow these steps for perfect results
unsalted butter
at room temperature
powdered sugar
vanilla extract
salt
all-purpose flour
ground cinnamon
ground blanched almond
Cream together the butter until fluffy and pale yellow.
Gradually add 1/2 cup of powdered sugar and beat until light and fluffy.
Incorporate vanilla and salt, mixing on low speed until blended.
Sift flour and cinnamon together onto waxed paper.
Combine the flour mixture with the butter mixture on low speed or stir until just combined.
Stir in the ground almonds.
Cover the dough and refrigerate for about 15 minutes, until chilled but not hard.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare two ungreased baking sheets.
Place remaining 3/4 cup powdered sugar in a shallow bowl.
Shape the dough into 1-inch balls.
Arrange the balls about 1 inch apart on the baking sheets.
Bake for 10-12 minutes until lightly golden on the bottom.
Cool cookies on the baking sheets for 5 minutes.
Roll each cookie in the powdered sugar while still warm.
Cool completely on wire racks.
Expert advice for the best results
For a more intense almond flavor, toast the ground almonds before adding them to the dough.
Ensure the butter is truly at room temperature for best creaming results.
Don't overbake the cookies, as they should be tender and slightly underdone.
Everything you need to know before you start
10 minutes
Dough can be made ahead and stored in the refrigerator for up to 2 days.
Arrange cookies artfully on a plate, dusted with extra powdered sugar.
Serve with coffee or tea.
Include in a cookie assortment.
The sweetness complements the cookies.
A coffee liquor that goes well with the almond and cinnamon flavors
Discover the story behind this recipe
Often served at weddings and celebrations.
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