| 90 g | almonds |
| 120 g | unsalted butter |
| 165 g | confectioner’s sugar |
| ½ | vanilla bean |
| 1½ tsp | amaretto |
| 165 g | flour |
| salt |
Preheat the oven to 180ºC/356ºF. Spread almonds on a baking sheet and roast for approx. 8 min., or until golden brown. Remove from the oven and set aside to cool. Once cooled, add them to a food processor and blitz until powdery.
Add butter and some confectioner's sugar to a bowl and use a hand mixer to beat together until light and creamy. Then add some of the seeds from a vanilla bean, some salt, amaretto, and ground almonds, and stir to combine. Add flour and whisk until smooth.
Turn dough onto a work surface and roll into a log of approx. 4 cm/1,5 in. in diameter. Wrap in plastic wrap and let chill in the refrigerator for at least 30 min.
Form dough into small balls and place on a parchment-lined baking sheet, leaving approx. 2 cm/0,75 in. space between each ball. Bake for approx. 9 min., or until they are golden brown. Remove from the oven and let cool for a few minutes.
Meanwhile, sift remaining confectioner’s sugar into a bowl. Roll the warm cookies in it until fully coated. Let the coated cookies cool for 5 min., then roll them in the sugar once again. Enjoy!
