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45 minutes
15 minutes
60 minutes
- 0.5 cup salted butter, at room temperature
- 0.33333334326744 cup confectioners' sugar, plus extra for dusting
- 0.125 teaspoon salt
- 0.75 cup all-purpose flour, sifted
- 2 tablespoons all-purpose flour, sifted
- 0.5 cup almonds, finely chopped
- Preheat your oven to 325°F (165°C) for a perfect bake.
- In a bowl, cream butter and confectioners' sugar with an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly. Gradually add 3/4 cup plus 2 tablespoons flour to the creamed butter, incorporate almonds, and mix until dough just comes together.
- Form dough into miniature crescent shapes and place on an ungreased baking sheet, keeping them 2 inches apart.
- Bake cookies until edges turn golden, approximately for 15 minutes. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Coat cooled cookies in powdered sugar.
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