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Directions:
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Blanched slivered almonds will produce more uniformly colored cookies, while cookies made with sliced unblanched almonds will be flecked with brown. For a stronger almond flavor, toast the almonds lightly, then let cool before processing them with the sugar.
Place into a food processor and pulse until finely ground:
2/3 cup slivered or sliced almonds
1/3 cup sugar
Cream together until light and fluffy:
1 cup unsalted butter (softened)
1/3 cup sugar
Almond sugar mixture from above
Beat in:
1 egg
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Add:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Mix until all ingredients are well blended. Chill dough for 3-4 hours before rolling.
Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4" thickness and cut with your favorite Ann Clark cookie cutter, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, and then transfer to a wire rack to cool completely.
Enjoy!
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