Yield
36 cookies
Time
1 hour 20 minutes
These teacakes go by many names, but the delicious taste remains the same: a sugar-covered almond cookie with a melt-in-your-mouth texture.
‣ 2 1/4 cup all-purpose flour ‣ 1 cup almond flour ‣ 1/2 teaspoon baking powder ‣ 1 pinch salt ‣ 1 cup unsalted butter, softened ‣ 1 1/3 cup powdered sugar, divided ‣ 1 teaspoon almond extract ‣ 2 large egg yolk
1
In a large bowl, add all-purpose flour, almond flour, baking powder salt, then whisk until mixed.
2
Using a stand mixer (or hand mixer + large bowl), beat together butter and powdered sugar until nice and smooth.
3
Reduce mixer speed and add in almond extract and egg. Mix until the egg looks incorporated, then scoop in the dry ingredients. Keep mixing until a light dough has formed.
4
Turn off the mixer and remove the bowl. Lay out a sheet of plastic wrap, then scoop out the dough, roll it into a ball, and place it on the plastic wrap. Wrap up the dough and chill it for at least 30 minutes.
5
Pinch off about one tablespoon of dough, roll it into a ball, then place it on the prepared baking sheet. Once done, send the cookies off to bake!
6
Allow the cookies to cool, then roll the baked cookies in powdered sugar.