Ingredients:

  • 1 cup unsalted butter, cool-room temperature
  • 1/2 cup powdered sugar
  • 1 tsp almond extract
  • 2 cups superfine almond flour
  • 1/4 tsp salt
  • 1/2 cup powdered sugar, sifted

Instructions:

  1. Beat the cool-room temperature butter and 1/2 cup powdered sugar using a hand mixer until the mixture is creamy and pale yellow. Stir in the almond extract and salt.
  2. Fold in the almond flour until a soft, cohesive dough forms. Roll the dough into small 1-inch balls and place them on a parchment-lined baking sheet.
  3. Bake at 325°F (160°C) for 12–15 minutes until the edges are barely golden and the centers remain soft to the touch.
  4. While the cookies are still hot from the oven, roll them in a bowl of sifted powdered sugar until coated. Let them cool for 5 minutes on a wire rack, then roll them a second time for a thick finish.