Ingredients
Scale
- 2 cups slivered blanched almonds, toasted and coarsely ground
- 1 pound whipped unsalted sweet cream butter, room temperature
- 2 large egg yolks
- ½ cup confectioners’ sugar, plus 3 cups for coating
- 2 teaspoons pure vanilla extract
- 2 tablespoons cognac
- 4 to 5 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
- In a large bowl, cream butter, egg yolks, and ½ cup confectioners’ sugar with a hand or stand mixer on medium-high until light and fluffy, about 6 minutes. Reduce to low speed and add in almonds, vanilla, and cognac, before raising the speed back to medium-high and beating for an additional 2-3 minutes.
- Reduce speed to low again and add the flour one cup at a time. Start with 4 cups, add more as necessary until the dough comes together and is soft and not sticky. I used the recommended 4 ½ cups. Knead the dough by hand for about a minute to make sure all ingredients are incorporated.
- Scoop out heaping tablespoons of dough, form them into half-moons and place on the baking sheet. Cookies do not need to be too far apart as they will not spread, but they should not be touching. Bake for 15-20 minutes until the cookies are pale yellow. They should not be brown. Cool about 5 minutes on sheets before placing remaining confectioners’ sugar in a bowl and rolling each cookie in it until fully coated. Allow cookies to cool completely. Cookies may be stored in an airtight container at room temperature for up to 5 days.
Notes
Additional cooling time is necessary
- Prep Time: 20 minutes
- Cook Time: 20 minutes