Quadruple-Almond Tea Cakes 
Rating:  9.5/10

1 cup toasted chopped almonds

1 cup (2 sticks, 8 oz.) unsalted butter, soft

1/4 tsp. Diamond kosher salt

1/2 cup confectioner’s sugar

1/2 tsp. pure vanilla powder or extract (I used my homemade vanilla powder.)

1/2 tsp. almond extract

2 tsp. Amaretto

1/2 cup almond meal*, scooped and leveled

1-1/2 cups unbleached all –purpose flour, scooped and leveled

In work bowl of food processor, pulse almonds, butter, salt, sugar, vanilla, almond extract and Amaretto till well mixed.  Add almond meal and pulse till combined.  Add flour in two additions, pulsing till combined after each addition.  Chill dough 1 hour for easier handling.

When ready to bake, heat oven to 325F.  Line a baking sheet with parchment.  Shape dough into 1” balls, using about a rounded teaspoonful of dough for each.  Place 1” apart on prepared pans.  Bake 15-20 minutes, till set but not brown.  Immediately transfer cookies to wire racks.  Cool slightly, then roll in powdered sugar.  Cool completely; roll again in powdered sugar.  (Note:  Baking time and yield will depend on actual size of balls and individual oven.)  My yield:  83 cookies

*Almond meal (almond flour) is available in many grocery stores that carry Bob’s Red Mill products.