1 cup butter (228g)NB: I used Stork Bake and it's perfect1 cup icing sugar, plus more for coating2 tspns vanilla essence¼ teaspoon fine salt2 cups all purpose flour1 ¼ cups finely chopped almonds
Preheat the oven to 180 degrees and line a cookie sheet with lunch paper. Sprinkle a bit of flour and keep aside.In a large bowl, (or in the bowl of your stand mixer), cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped almonds and mix well.Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Reduce heat to 160 degrees. Bake for 15 to 18 minutes and remove.Allow the cookies to cool for about 5 minutes then gently roll them in icing sugar while still warm. Allow them to cool completely and then coat them in icing sugar again.