Ingredients
115 g salted butter, at room temperature
45 g confectioners' sugar, plus extra for dusting
5 g vanilla extract
5 g almond extract
0.5 g salt
90 g all-purpose flour, sifted
15 g all-purpose flour, sifted
60 g almonds, finely chopped
Directions
Step 1
Preheat the oven to 165°C (325°F).
Step 2
In a bowl, beat the room temperature butter and confectioners' sugar using an electric mixer until smooth and creamy. Add the vanilla extract, almond extract, and salt, and mix briefly. Gradually stir in 105 g of sifted flour and add the chopped almonds. Mix until the dough is just combined.
Step 3
Shape the dough into small crescents and place them on an ungreased baking sheet about 5 cm apart.
Step 4
Bake the cookies in the preheated oven until the edges are golden, about 15 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5
Once cooled, roll the cookies in sifted confectioners' sugar.