Save Recipe Print
Total:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min
Yield:
about 30 cookies
Level:
Intermediate

Ingredients

Directions

Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Sugar Cookies

Recipe courtesy of Alton Brown

Fruitcake Cookies

Recipe courtesy of Ina Garten

Crispy Oatmeal Cookies

Recipe courtesy of Food Network

Almond Snowball Cookies

Recipe courtesy of Food Network Kitchen

Almond Snowballs

Recipe courtesy of Rachael Ray

Snowball Cookies

Snowball Cookies

Recipe courtesy of Joann Maguire

Browse Reviews By Keyword