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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Like Mexican Wedding Cakes, only better. Ingredients:
5 ounces blanched almonds, toasted (1 cup) |
2 cups all-purpose flour |
1/2 teaspoon salt |
1 pinch ground nutmeg |
8 ounces unsalted butter, softened |
1 cup powdered sugar (plus more for rolling) |
1 vanilla bean, split and scraped (reserve pod for another use) |
1 teaspoon finely grated orange zest |
Directions:
1. Preheat oven to 350 degrees.
2. Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbles form.
3. Cream butter and powdered sugar with a mixer on medium speed until light and fluffy. Beat in vanilla seed and orange zest, then almond mixture. Refrigerate for up to one hour.
4. Roll dough into 1/2 balls. Place on parchment-lines baking sheets, spacing cookies 1 apart. Bake until cookies are set and bottoms are light golden brown, 20-25 minutes.
5. Let cookies cool on sheets on wire racks. Cookies will keep, covered, for up to 5 days. Just before serving, roll cookies in powdered sugar.
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