16 to 20 cookies
Here’s what you’ll need:
- ¾ cup slivered almonds, coarsely chopped
- 2 sticks (16 tablespoons) unsalted butter, softened
- 5 tablespoons granulated sugar
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- ½ cup powdered sugar, for coating
Here’s how to make it:
- Preheat the oven to 400°F. Spread the almonds in an even layer on a small baking sheet and toast until lightly brown, about 3 minutes. Reserve. Lower the oven to 350°F.
- While the nuts are toasting, cream the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 6 minutes. Turn off the mixer and scrape down the sides with a rubber spatula. Whisk the flour and baking powder in a small bowl and then add to the creamed butter all at once. Turn the mixer back on to low speed and mix until just incorporated, about 1 minute. Add the vanilla and toasted nuts and mix about 1 more minute.
- Take a small piece of the dough and roll between your hands into a ball, and then into a fat log about 3 inches long and 1/2-inch thick. Put on an ungreased baking sheet and gently bend each side a little to create a shallow half-moon shape. Repeat with the remaining dough. Bake until lightly golden brown, for 20 to 22 minutes. Let cool on the baking sheet.
- Gently toss each cookie in the powdered sugar until evenly coated.