Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 egg, beaten
- 1/2 teaspoon almond extract
- 2 1/2 cups AP flour, sifted
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 20 almonds, crushed
- 2 tablespoons sugar
- About 30 whole almonds, for topping
Instructions
- In a food processor or bullet part of your food processor combine 20 almonds and 2 tablespoons of sugar and crush. Set this aside for rolling the cookie dough in.
- In a large bowl combine the softened butter and confectioners sugar. Add the egg and almond extract and combine.
- Sift in the flour, cream of tartar, salt and baking soda and mix into a dough.
- Cover and chill in the refrigerator at least one hour.
- Preheat Oven 375 degrees F.
- Using a rounded tablespoon or cookie scooper to divide the dough and shape into small balls.
- Roll the balls in the almond and sugar mixture.
- Place the balls on a baking sheet prepared with parchment paper and press 1 almond into the cent of each.
- Bake for about 10 minutes depending on the oven range. They should be lightly golden around the edges. Take them out and let them rest for a minutes before transferring to a cool rack.
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
