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
In a large bowl, add all-purpose flour, almond flour, baking powder salt, then whisk until mixed.
Using a stand mixer (or hand mixer + large bowl), beat together butter and powdered sugar until nice and smooth.
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.
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.
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!
Allow the cookies to cool, then roll the baked cookies in powdered sugar.