Mandorla Almond Cookies

Name: Mandorla Almond Cookies
Yield: 4 dozen
Cuisine: American
Ingredients: 2 cups almonds, roasted and chopped; 1 1/2 cups AP flour; 1 1/4 cups cane sugar; 3/4 tsp sea salt; 1/2 tsp baking powder; 2 large eggs; 1 tsp vanilla extract; 4 tbsp butter room temperature; confectioner's sugar to roll

Jim Kennedy @jimkmaus

Italian almond cookies

Jim Kennedy @jimkmaus

Italian almond cookies

Saved

Ingredients

4 dozen

2 cupsalmonds, roasted and chopped
1 1/2 cupsAP flour
1 1/4 cupscane sugar
3/4 tspsea salt
1/2 tspbaking powder
2large eggs
1 tspvanilla extract
4 tbspbutter room temperature
confectioner's sugar to roll

Saved

Steps

1

Roast almonds at 350° for 12 minutes. Cool to room temp.
2

Grind in food processor with 1 tbsp cane sugar for 30 seconds or until coarsely chopped. Reserve in large mixing bowl.
3

Preheat oven to 325°. Line two half baking sheets with parchment or silpat sheets.
4

In a medium bowl, whisk the flour, sea salt and baking powder together.
5

In a small bowl, whisk together the eggs and vanilla.
6

In stand mixer, beat remaining cane sugar and butter on medium for 3 minutes or until combined.
7

On low speed, add in the egg mixture.
8

Add the flour mixture, 1/2 at a time.
9

Add in the almonds. Mix on low for 1 minute.
10

Cover and refrigerate for 1/2 hour.
11

With a small ice cream scoop make 5 rows of 4 on each sheet.
12

Place 4 at a time in a bowl with the confectioner's sugar and roll until covered. Place on cookie sheet.
13

Press down with thumb slightly to make a small indentation on the top of each cookie.
14

Bake in oven for 18-20 minutes, rotating halfway through.