Buttery Almond Cookies (Print Version)

# Ingredients:

01 - 5 tablespoons sugar, split up.
02 - 5 ounces of roasted, salted almonds.
03 - 1 1/2 cups plain flour.
04 - 3/4 cup softened butter, unsalted.
05 - 1 teaspoon vanilla essence.
06 - 1/4 teaspoon salt, kosher.
07 - 4 cups powdered sugar for dusting.

# Instructions:

01 - Set your oven to 325°F and get some baking sheets covered with parchment paper.
02 - Blend the almonds with 1 tablespoon of sugar until fine.
03 - Whip butter with the rest of the sugar and vanilla on high until it turns fluffy, around 3 minutes.
04 - Stir in the flour with salt, then mix in the ground almonds until the dough comes together.
05 - Form small balls of dough (about 3/4-inch wide) and arrange them 1 inch apart on the trays.
06 - Bake for 22-26 minutes, spinning the tray midway. Check for light golden bottoms.
07 - Let the treats cool down 3 minutes, then roll them in powdered sugar while still warm.
08 - Once they’ve cooled completely, give them another roll in powdered sugar.

# Notes:

01 - Freeze the dough balls for baking fresh batches.
02 - Powdered sugar sticks best when cookies are warm.
03 - Keep them in an airtight box for up to a week.

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